Wholewheat Blackberry Scones
By: Evan
Published: Thursday, May 20, 2010 - 7:18am

Ingredients




1 3/4 cups white whole wheat flour- plus a little for rolling
1 tablespoon plus ½ tsp baking powder
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.

About


Perfect for a summer morning.