Wholewheat Blackberry Scones

Ingredients

1 3/4 cups white whole wheat flour- plus a little for rolling
1/4 cup sugar (granulated or other..this is where I used Turbinado)
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut in pieces
1/2 cup blackberries, patted dry and tossed with a TBS of flour
1 tablespoon lemon zest *optional
1 cup buttermilk- plus some for brushing
1 tablespoon sugar

Preparation

1
In a large mixing bowl with paddle attachment mix flour, baking powder, sugar and salt.
2
Add pieces of butter and place in freezer for 5 minutes.
3
Beat on medium speed until butter is broken into pebble sized pieces.
4
Add blackberries and mix until incorporated and distributed.
5
Add buttermilk, mixing until dough starts to come together. Use your hands to complete this process and turn out dough on lightly floured surface *if your dough doesn't seem stable enough add a little more flour.
6
Roll dough into circle about 3/4 inch thick. Using a sharp knife, cut the dough into wedges like you would a pie.
7
Transfer the wedges to your baking sheet, cover with saran wrap and place in freezer for about 15 minutes or chill in the fridge for about an hour.
8
While scones are chilling preheat oven to 375.
9
Brush scones with buttermilk and sprinkle with sugar before placing in the oven for 20-25 minutes.
10
When scones are browned along sides and firm to the touch, remove from oven and place on rack to cool.

Tools

 



About

Perfect for a summer morning.

Yield:

8 large scones

Added:

May 20, 2010

Creator:

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