My weakness for bread makes the multitude of delicious brunch bread items a menu planning disaster, especially if I’m trying to plan a balanced meal.
If you’re trying to decide on a SINGLE bread to serve, here’s a yummy option you may want to try – Blackberry Scones. Since I’d eaten half of my blackberries before deciding to make these scones, I added simply added raspberries to the mix. I first enjoyed these delicious bites of goodness when driving to Fort Madison, Iowa just to see the Ivy Bake Shoppe. These are not your run-of-the-mill-bricks-trying-to-pass-as-a-scone scones. Just the right amount of sweetness and softness, you’ll never have to hit Starbucks again (for their scones, anyway).
4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
12 tablespoons butter, cold
¾ cup buttermilk
1 cup heavy cream, divided
2 ½ cups blackberries (or other fruit), divided
1 cup powdered sugar
¼ cup milk
Using a stand mixer, blend together all the dry ingredients. Cut the butter into tablespoon-sized slices. Mix on low until mixture is crumbly with some butter chunks still visible. In a large measuring cup, whisk together buttermilk, ¾ cup of cream and egg until combined. With the mixer on low, slowly pour the liquid into the bowl and mix until just combined. Do not overbeat. Pour out onto floured board and knead dough four or five times. Divide the dough into two equal amounts. Roll out the first piece into a circle, approximately ½ inch thick. Pour half of the berries onto the lower half of your circle. Fold the top dough down. Roll out again to ¾ inch thickness. Using a large knife or pizza cutter, cut the semi circle into 6 even-sized wedges. Repeat with the second piece of dough.
Place scones onto a greased or parchment-lined cookie sheet. Using a pastry brush, coat the tops with the remaining ¼ cup cream and sprinkle with granulated sugar. Bake at 425 degrees for 13 minutes. Drizzle glaze over top and then sprinkle with powdered sugar. Makes 1 dozen scones.
I’ve made these using frozen mixed berries (blackberries, raspberries and blueberries) or just a single type of fresh berries. Frozen berries will drip juice down the size of the scones while baking and make a more sticky look to your scones, but both variations are equally tasty.
Adapted from Ivy Bake Shoppe Cookbook