Blackberry Scones

Hello friends–I’ve been to a few tea parties at Sue’s house. Her scones are the tenderest, the butteriest– just begging for a slathering of lemon curd. So when the kid’s were home last weekend, I pulled out her recipe for Saturday morning breakfast. And I thought you might like to try them too…

BLACKBERRY SCONES
2 3/4 cups flour
3 tsp. baking powder
1 tsp. salt
1/2 cup sugar
1 1/2 cubes of butter (room temp.)
rind of 1 lemon (or orange)
1 1/2 cups of firm blackberries
1 cup buttermilk*

Stir together the flour, baking powder, salt and sugar. With a pastry blender, cut in the butter. Mix in the lemon rind and blackberries. Then gently stir in the buttermilk. Divide the dough into two balls and flatten a bit. Then cut each into 6 wedges. Dust them with a sprinkle of sugar. Put them on a cookie sheet sprayed with Pam and bake them at 450 degrees for 10 minutes.

Best to each these crumbly things with spoonfuls of jam and a mug of hot tea when the first come hot out of the oven. But they were good toasted up in the toaster later in the day as well. Enjoy!

Sue’s original recipe called for 3/4 cup of currants in place of the blackberries. You could also use dried cranberries, blueberries, fresh peach…

*In place of buttermilk, I use a a couple tablespoons of cider vinegar added to regular milk to make one cup. Let it sit 5 minutes or so until the milk thickens.