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Blackberry scones

Time 1 hour 10 minutes
Yields Serves 12
Blackberry scones
1

Heat the oven to 375 degrees. Mix together half of the egg, buttermilk, vanilla extract and grated lemon zest in a medium bowl.

2

In a large bowl, sift together the flour, baking powder, baking soda, salt and the sugar. With a pastry cutter or fork, cut the butter pieces into the flour until the mixture resembles coarse cornmeal.

3

Gently fold the blackberries into the flour mixture, then add the buttermilk mixture, carefully stirring to avoid breaking up the berries until a loose, soft dough forms.

4

In a small bowl, whisk together the remaining half of the egg with the heavy cream; set aside. Using an ice cream scoop or measuring cup, scoop out rounded one-fourth cup portions of dough onto a greased baking sheet about 1 1/2 inches apart. Brush each of the scones lightly with the egg-cream mixture (you will not use all of it) and sprinkle each with a little of the coarse sugar. Bake 30 to 35 minutes until the scones are puffed and the tops are golden brown. Makes 1 dozen.

Adapted from a recipe by innkeepers Eric and Elaine Wing Hillesland at the Alegria Oceanfront Inn & Cottages in Mendocino.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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