Scones are one of those things that can either be wonderful or awful. They are either dry and gum up your mouth or they are lovely and soft. My mom’s recipe is the latter kind. Her scones are a soft biscuit with lots of fruit and a sugary crust on top. Really, they have ruined me to most coffee-shop scones.
I made these scones with blackberries that I picked a couple of weeks ago, but you can make them with any fruit, fresh or frozen.
(Makes 6-8 scones)
- For the scones:
- 1 – 1 1/2 c blackberries
- 2 c flour
- 1 Tbs baking powder
- 4 Tbs sugar
- 4 Tbs butter
- 2 eggs, beaten
- 1/3 c milk
- 1/4 c sour cream
For the crust:
1 egg white
1/4 c sugar
If you are using fresh berries, wash them and then stick them in the freezer for at least a half hour. This will help the berries maintain their structural integrity when you work them into the dough.
Preheat the oven to 400 degrees.
Combine the flour, baking flour, and the 4 Tbs of sugar in a bowl. Cut the butter into chunks and work it into the dough until the mixture resembles coarse crumbs.
Make a well in the center of the dry ingredients. Stir in the milk, eggs, and sour cream and form a soft dough.
Turn the dough out onto a lightly floured board. Fold the berries into the dough. Be careful not to overwork or smash the fruit.
Pat the dough into an 8 inch circle. Now it’s time to make the sugary crust. Beat the egg white until it is frothy and then spread over the top of the dough. This will seem soupy and strange, but go with it. Sprinkle 1/4 cup sugar over the egg whites so that the top is covered and the sugar is absorbed by the egg whites.
With a floured knife, cut the dough into wedges. The scones will expand a bit in the oven, so keep this in mind when you cut them. Carefully transfer the scones onto a greased cookie sheet. Bake 18-20 minutes until they are lightly browned. Wait until cooled and then enjoy.