Lemon Blackberry Scones

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

These buttery scones are studded with juicy blackberries – perfect for breakfast or a cosy afternoon treat!

INGREDIENTS

Makes 6-8 scones

½ cup heavy cream, plus more for brushing

1 large egg

1 lemon – juice and zest

2 cups all-purpose flour

¼ cup sugar

2 tsp baking powder

½ tsp salt

8 Tbsp unsalted butter

½ cup fresh blackberries

INSTRUCTIONS

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, whisk together heavy cream, egg, lemon juice and lemon zest.

In a large bowl, whisk flour, sugar, baking powder and salt.

Add the butter and cut it into the dry mixture using a pastry cutter or your hands until small flakes form. Gently fold in the blackberries.

Pour in the cream mixture and mix just until a shaggy dough forms. The berries will crush slightly, and that’s okay.

Turn dough onto a lightly floured surface and pat into a rectangle, 1 to 1-1/2 inches thick. Cut into 6-8 pieces.

Arrange scones on the baking sheet about 1 inch apart. For fluffier scones, refrigerate for 20-30 minutes before baking.

Brush tops with a little extra cream. Bake 25-30 minutes, or until golden brown.

ICING (optional)

1 cup powered sugar

2-3 Tbsp heavy cream

½ tsp vanilla

Combine all ingredients in a bowl and whisk until smooth. Start with 2 Tbsp of cream and add more if needed to reach the desired consistency. OH