31.7.14

Good Conversation (over some Scones!)







Back when I was 19, (so ages ago), a friend and I back-packed and couch-hopped our way through Europe. To say it was amazing would be an understatement. The details are fuzzy now, but I recall sitting in a Pub in London having my first luke-warm beer and munching on a scone. I know! Beer and scones? Somehow it worked. I remember my friend and I sitting there for hours just chatting away. I've been a scone fan ever since. It's hard not to love a good scone. 
This time I added my fresh berries to them. You have to handle the dough pretty gingerly when you're adding fresh fruit because it likes to go everywhere. So when you are folding your berries in, especially, you need to be gently and just fold them in so the juice doesn't go everywhere.

Here the recipe for you. 

Blackberry Scones with Lemon Sugar

2 cups of flour
5 Tbsp chilled butter, cubed
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup of heavy cream

6 oz fresh Blackberries

Lemon Sugar for sprinkling over the top. Instructions for the lemon sugar can be found here
 http://www.doodlela.com/2014/07/lemon-thyme-cake.html

Line a baking sheet with parchment or a silpat. Heat your oven to 400 degrees.

In a mixing bowl put your dry ingredient. Whisk them together to mix. Add your butter. Using a fork or pastry cutter, cut your butter into your dry ingredients until you have pea-sized crumbs. Add your cream all at once and stir with a fork to combine. Pour your dough onto a floured surface, or onto a silpat, and gently knead it until it comes together. Don't over-knead it. It can be a little crumbly. That's ok. Gently fold the berries into your dough with your hands, just until it all comes together. Shape it into a flat circle about the size of a pie dish. Using a knife or dough scraper, cut it into 8 slices. Place them on your lined pan. Sprinkled the tops of your scones liberally with the Lemon Sugar. Bake for about 17 minutes, or until golden brown around the bottom edges and they are no longer doughy inside. Eat warm or room temperature.

And make sure you have some good conversation to go along with them!

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