I’ve got a problem. I’m obsessed with fresh berries from the farmers’ market. I simply can’t leave without a pint or two or three of strawberries. This past weekend, as I approached my favorite berry farmer’s table, I spied the blackberries! Perfectly ripe and sweet, I knew they wouldn’t last long. If I didn’t use them right away they’d be eaten.
So, what to make? My first thought was muffins, but I make those way too often. I’m a little burned out on muffins. A quick perusal of my cookbook collection yielded a spark of inspiration: scones!
This recipe is different from any other I’ve tried in that you don’t roll out the dough and slice it. Handling the dough less makes for a better texture in the finished pastry. Also, less work and less mess to clean up later!
The recipe recommends freezing the berries for two hours before folding them into the batter. Genius! Since the batter is so stiff, this should prevent the berries from breaking apart when they are folded in. I am impatient so I only froze the berries for one hour. It certainly made a difference! The berries were much firmer, and only a few of them broke apart.
The goal is to mix the dough until it just barely comes together. It will really come together when you shape it, so be gentle while mixing! I just made free-form balls on the cookie sheet, but you could also press the dough into a large round cookie cutter. Be sure to leave plenty of room, these babies spread while baking! I placed just 6 scones on my baking sheet for each batch.
Maple Blackberry Scones
Adapted from The Big Sur Bakery Cookbook
Yield: 12 scones
1 cup fresh blackberries
1 cup cold unsalted butter, cubed
3 3/4 cups white whole wheat flour
1 tablespoon baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt*
2 tablespoons vanilla extract
3/4 cup rice milk plus 1/2 tablespoon apple cider vinegar (or 3/4 cup buttermilk)
3/4 cup pure maple syrup
Rinse the berries, pat them dry, and spread them on a plate. Place the plate in the freezer for 2 hours.
In a large bowl, stir together the butter, flour, baking powder, baking soda, and salt. Place the bowl in the freezer for 30 minutes.
In a small bowl or measuring cup, mix the vanilla extract, milk, vinegar, and maple syrup. Place in the fridge until needed.
Preheat the oven to 375°. Line one or two baking sheets with parchment paper.
Remove the flour mixture from the freezer and work the ingredients together with a pastry cutter until the butter cubes are the size of peas. Make a well in the center and pour the liquid ingredients in. Using a wooden spoon, gently combine the ingredients just until all the dry ingredients are moistened. Carefully fold in the frozen berries.
Pack the dough into 3 inch round cookie cutters, then carefully remove the cutter, leaving the scone on the baking sheet. Alternatively, shape the dough with your hands, making sure the top of each scone is flat. Leave enough room between the scones for them to double in size.
Bake for 15 to 20 minutes, or until the edges begin to brown. Let the scones cool on the sheet for a minute or so, then remove them and place them on a cooling rack to cool completely.
*Note: I found these to be just a touch on the salty side. I actually enjoyed them this way since the slight saltiness offset the sweetness of the berries. You may wish to reduce the salt slightly.
These scones look fabulous with maple flavor and the yummy berries! Great tip to freeze the berries before folding them in the batter!
These look great! I love blueberries too and the idea of adding them to a whole wheat scone is really tempting. Will definitely give this recipe a try.
Hey Jeanne, I don’t think being obsessed with berries is a problem. Have you read the studies on how dense they can be with nutrients (especially organic ones), and the effects they have on body systems. Yeah, sounds like a good obsession to me!
I want one of these scones with my coffee right now!
It’s definitely a “healthy” obsession!
So I love the Big Sur cookbook, and your scones look scrumptious! I’m also using a ton of berries right now…I just made blueberry jam and I’m posting about it tomorrow. Thanks for the great recipe!
A tough problem to have! =) Frozen is smart.
You are so good! You almost make this scone recipe look do-able. But I have a feeling it must be like watching the pros play tennis. It looks so easy on TV, but the trouble is when I go out afterward. You should see my goofy self trying to hit a forehand with topspin! Good thing that’s not on video.
I love scones and it sure would be fun to make some myself. Thanks for the recipe!
From what I’ve seen on your blog, Marly, you’re a talented baker! I know you could whip up a batch of these scones. The most difficult part is trying not to mix the dough too much. For those of us who are perfectionists, it’s good to strive for imperfection sometimes!
Yum! I have been thinking of making scones and now you have just confirmed that this is a summer must!
Like the sound of these scones and your note about it being on the salty side. Salty and sweet is good! I tried making scones a couple weeks ago and it was not a good thing. You make it look easy. Gonna try it again.
Oooooooh Jeanne! These look so very, very wonderful!! I’ll have to make these soon!!!
BTW, we stopped by the Big Sur Bakery back in September while on vacation. I had the best blondie I’ve ever had. I wish the recipe was in their book, but I didn’t see it when I took a quick look at the book in a bookstore the other day. Too bad, but it looks like there are many other good recipes!!
Hi Mimi! We ate at the bakery a few times when we visited Big Sur, but I didn’t try the blondies. I’ll have to have one next time! I’ve tried a few of the recipes from the cookbook so far and they’re all delicious!
I love blackberries so I would surely enjoy these, and using frozen great tip, yummy!!
sweetlife
I’m not yet tired of muffins, but those scones look really worth trying.
Wow, your scones with blackberry look so yummie, love it with lots of berries