Skillet Blackberry Scones
Skillet Blackberry Scones
As you will see in this cookbook, I have a thing for blackberries. When I lived in Mendocino, we had a path down to the beach that was filled with blackberry bushes. In summer, we’d pick buckets of blackberries. We’d make blackberry pancakes, blackberry pie, blackberry sorbet, blackberry cobbler, even blackberry barbecue sauce. This blackberry scones recipe is the latest, and maybe the best, blackberry recipe of them all. For these scones, I use an English recipe, which creates lighter and fluffier scones than the American style.
Servings
8
Prep time
20 min
Ingredients
- 2 large eggs
- 2 ¼ cups whole milk
- 2 lemons, zested
- 3 ⅛ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon super fine salt
- 1 (8 ounce) stick unsalted butter (frozen)
- 8 ounces superfine caster sugar (not confectioners or powdered sugar)
- 1 lb blackberries
Preparation
Preheat the oven to 425°. Spray a cast-iron wedge pan with baking spray and dust with flour.
In a small bowl, whisk together lightly the egg and the milk. Set side.
In a large mixing bowl, sift together the dry ingredients (flour, granulated sugar, baking powder, baking soda and salt). Grate in the frozen butter, and cut it into the flour until all the butter is incorporated and the mixture looks like fine breadcrumbs.
Add in the zest from the lemon, and the egg/milk mixture. This should create a sticky dough. Sprinkle the berries over the dough and lightly knead the dough in the bowl 2-3 times just to combine. Be careful not to crush the berries too much.
Normally I form the dough into a round and cut it into wedges before baking. For a wedge pan, scoop out a portion of batter and place it in each wedge of the pan, pressing in lightly to make sure the batter fills all of the corners.
Bake for 15 minutes or until slightly brown on top.
Serve warm, cool on a wire rack.
Note: This recipe calls for super fine salt and sugar. I don’t bother looking in the grocery store for these. Instead I grind them in my mortar and pestle for a minute or so.
Source: Adapted from Everyday Cooks
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