Wednesday, March 23, 2011

Blackberry Scones for Lovers

Blackberry Scones

These scones are healthy with fruit, whole grains, and flax, and only about 300 per serving, although they yield a large scone. They are also fast, only about 25-30 minutes from start to finish


This is a great basic recipe you could add almost anything to. I used blackberries when I made these as that was what I had on hand, but they would be good with some grated lemon zest, or some minced crystallized ginger, or even shredded ginger if you put it in the wet mix. You could also experiment with almond or another flavored abstract. I really want to try the following combinations: dried cherries and walnuts, lemon and ginger, and raspberries, white chocolate, with almond extract.


1 cup whole wheat flour
1 cup all-purpose flour
1/8 - 1/4 cup ground flax (optional)
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
5 Tbsp. cold, unsalted butter (cut into small pieces)
2 eggs, room temperature, plus one egg white
1/2 cup skim milk
about 1 cup frozen blackberries (I chopped mine in thirds so they were still in fairly large chunks . I would recommend keeping these frozen until everything else is done)

Heat the oven to 425F. Lightly butter or grease a large baking sheet.

In a large mixing bowl, combine the flours, flax, baking powder, salt, and sugar. Using a pastry cutter, cut the butter into the dry mix until it resembles small crumbs and is integrated fairly thoroughly.

In a medium bowl, whisk the 2 whole eggs, then add the milk. Using a wooden spoon (as the mixture will be thick and sticky), stir the liquids into the dry mix until just moistened. Very carefully (especially if you are using fresh berries!!!), fold the berries into the mix.

Turn the dough onto a lightly-floured surface and flatten into a circle that is about 3/4-inch thick. Don't worry about the dough being perfectly level; uneven scones are the prettiest! Using a sharp knife, cut the dough into six wedges and carefully transport them to your baking sheet. Whisk the egg white, and lightly brush on the scones.

Bake for 12-14 minutes, until they are golden brown.