blackberry scones with chambord glaze
It’s not uncommon for me to step out on the front porch and find a bag filled with ripe tomatoes or a basket of juicy plums. My neighbors are a generous group, often sharing bounty from their gardens. I like to thank them in butter and flour; yesterday I delivered light and tender blackberry scones. Our unofficial arrangement reminds me of the beauty found in small acts of kindness.
These scones are positively laden with blackberries – if your berries are on the tender side, flash freeze them in a single layer for an hour or two before folding into dough (this step will keep your scones from turning blue!). Drizzled with Chambord (black raspberry liqueur) glaze, I can’t think of a better edible gift.
Blackberry Scones with Chambord Glaze
2 cups self-rising flour
1/3 cup sugar
1/2 tsp baking soda
1 tsp Meyer lemon zest
1/4 cup chilled unsalted butter
6 Tbsp low-fat buttermilk
1 large egg
1/4 tsp vanilla extract
1 1/2 cups blackberries (see tip above), tossed with 1 Tbsp flour
1/2 cup powdered sugar, sifted
2 tsp Chambord
2 tsp Meyer lemon juice
Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together self-rising flour, sugar, baking soda, and Meyer lemon zest in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
Whisk together buttermilk, egg, and vanilla in a small bowl; add to flour mixture and fold in just until incorporated. Fold in blackberries. Use a floured bench scraper to scrape dough out onto prepared baking sheet; lightly flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.
Bake 23 to 24 minutes, until golden (cover with foil after 18 minutes to prevent overbrowning). Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. To prepare glaze, whisk together powdered sugar, Chambord, and Meyer lemon juice in a small bowl. Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container in the refrigerator overnight; serve warm.
*Don’t have self-rising flour? Substitute 1 3/4 cups all-purpose flour plus 2 teaspoons baking powder and 1/4 teaspoon salt (and include the 1/2 teaspoon baking soda). Increase the buttermilk to 1/2 cup.
Yield – 12 scones (serving size: 1 scone)
Calories – 170
Carbs – 28