Blue-Blackberry Scone:
These can be prepared in literally twenty minutes, then in the oven for another thirty-five.
2 1/4 cups all purpose flour
3/4 tsp salt
1/3 cup white sugar
1 tsp baking powder
1 tsp lemon or orange zest
1 1/2 sticks unsalted butter (cold)
1 cup frozen blueberry and/or blackberries
3-4 tbsp cold water, or lemon/limeade
Preheat oven to 350F; lightly grease a parchment-lined baking pan.
Slice butter into 1/4 inch pieces and keep both butter and cold water in refrigerator until ready to mix.
Combine all dry ingredients first, including zest. Add butter and work with your fingers to quickly squeeze butter with flour mixture, until consistency is like bread crumbs. Add berries, and mix. Add water/liquid, a little at a time, and stop when the flour can just stick together. (You will know just when to stop adding water through practice; too much water makes the dough too gummy.)
Pour mixture onto a large piece of plastic wrap. Gather up, making a “bag”, and then twist to close. Gently flatten the dough to 1/2 thick. Unwrap, and slice into wedges. Place on baking sheet, and bake for 30-35 minutes, until light golden.
Serve with jam or eat alone. Enjoy with a favorite cup of coffee or tea.
Cheers!
