Blackberry scones

Time 1 hour 10 minutes
Yields Serves 12
Blackberry scones

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


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.


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.


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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