It’s that wonderful time of year again, when the hedgerows offer up their fruity goods and I go mad for blackberry recipes. (Can you tell I’m a summer person?!)
Although it seems quite early in the year, we found a patch of ripe fruits whilst out dog walking and couldn’t resist picking some. I thought I’d utilise some to liven up both the looks and taste of the classic scone.
I hadn’t made scones since making them repeatedly in Food Technology at school put me off, but last month whilst on holiday in the Lake District, I had a glorious raspberry scone at Baldry’s Tea Shop in Grasmere. That was the inspiration for these (and rediscovering my love for scone baking).
The recipe is based on a simple scone recipe from McDougalls The Better Baker’s Guide. Mum’s old battered version of the book is the bible for classic recipes like this. One advantage of this particular recipe that, unlike some other scone recipes, it doesn’t contain buttermilk. I don’t know about you, but buttermilk isn’t something we tend to have in the fridge unless bought specially, whereas I’d class everything in this recipe as a store cupboard ingredient. That makes impromptu Sunday afternoon scone baking all the more possible.
225 g self-raising flour
1/2 tsp baking powder
50 g butter (chilled)
25 g caster sugar (if you’re not planning to slather your scones with jam /cream, you may prefer to add more sugar)
Between 130 and 150 ml milk (I used semi-skimmed)
Approximately 30 blackberries
Step 1. Preheat oven to gas mark 7 (425°F, fan 200).
Step 2. Place flour and baking powder in a bowl and chop in the cold butter. Rub together.
Step 3. Stir in the sugar and blackberries.
Step 4. Add the milk, slowly, being careful you don’t add too much milk, and stir briefly to roughly combine. Finish the combining process with your hands and bring the mixture into a ball. Don’t overwork the mixture; just combined is ideal.
Step 5. Place the dough on a floured work surface and use a floured rolling pin to roll the mixture briefly but still leaving it 3 cm thick. It’s important to leave them this thick otherwise you’ll get flat scones.
Step 6. Cut scones using a 5 cm diameter fluted round cutter and transfer to a lined baking tray.
Step 7. Glaze with a little milk if you wish. (I forgot and mine turned out fine, so if you’re short on time, don’t worry about this).
Step 8. Bake for approximately 13 minutes until golden brown on top. Keep a close eye so that they don’t burn.
Best served with lemon curd and clotted cream.