It may be Summer but the season is always right for a tea party. The Winter 2011 issue of Where Women Cook includes the perfect recipe for your next breakfast, brunch, luncheon, or tea party. You know it is going to be fabulous if Serena Thompson of The Farm Chicks shared it with us.
The Farm Chicks
This recipe for blackberry scones is going to become a staple in your diet. Really, shouldn’t scones be a food group?
Summary: Delightful and fruity scones straight from the recipe files of Serena Thompson of The Farm Chicks
- Scones- 2 cups flour
- 1/3 cup sugar
- 1/4 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/2 cup butter
- 1 egg, slightly beaten
- 1/4 cup milk
- 1 cup frozen blackberries (if large, cut each berry in half)
- Glaze- 1 TB. butter
- 2 blackberries
- 1 TB. heavy cream
- 1 cup confectioner’s sugar
- 1 tsp. vanilla extract
- Preheat oven to 450 degrees. Combine the flour, sugar, baking soda, and cinnamon in a large mixing bowl.
- Use a pastry blender or food processor to cut the butter into the flour mixture until the butter is the size of peas. Add the egg and milk; mix with a wooden spoon until well combined. Gently fold in blackberries.
- Turn out the dough onto a floured work surface and form into a 1-inch-thick round. Cut into 8 wedges and place on an ungreased baking sheet.
- Bake until lightly browned — approximately 14-15 minutes. Remove to a wire rack to cool. Meanwhile, prepare the blackberry glaze
- Combine butter and two blackberries in a small bowl and microwave until butter is melted and the berries are soft.
- Mash berries and butter together and add heavy cream, confectioner’s sugar, and vanilla extract. Stir together, adding extra cream if necessary, in order to make the glaze drizzle-like.
- Drizzle glaze over scones and serve.
Cooking time: 15 minute(s)
Number of servings (yield): 8