Lemon and Blackberry Scones
- 1 cup (125g) self-raising flour
- 3/4 cup (115g) wholemeal self-raising flour
- 1 teaspoon baking powder
- 1/4 cup (55g) caster sugar
- 1/4 cup (55g) unsalted butter, cut into small pieces
- finely grated rind of 1 lemon
- 1/2 cup (85g) fresh blackberries
- 1/2 cup (125g) buttermilk, or more as needed
Preparation:15min › Cook:20min › Ready in:35min
- Preheat oven to 200 degrees C. Lightly grease a baking tray.
- Sift flours and baking powder into a large bowl, adding any extra left in the sieve. Stir in sugar. Add butter; rub in with fingertips until mixture resembles fine breadcrumbs.
- Stir in the lemon rind. Very gently stir in the blackberries. Do not overmix as the blackberries can easily become crushed.
- Lightly stir in buttermilk using a round-bladed knife; again, be careful not to crush the fruit. Add a little more buttermilk if there are any dry bits of dough remaining in the bowl.
- As soon as the mixture comes together in a soft dough, lift it onto a lightly floured work surface and knead gently 2 or 3 times only, just enough to form a rough ball.
- Pat out dough carefully with your hands to make an 18-cm round. Transfer to the baking tray. Mark into 8 wedges; sprinkle with a little extra white flour. Bake for 20–25 minutes or until risen and lightly golden. Serve warm, broken into the marked wedges.
Altered ingredient amounts. I only used wholemeal flour, making my own self rising kind. Instead of buttermilk, I used soy milk. Since dewberries were in season, that is what I used instead of blackberries. Wonderful tasting scones! My family wants me to make more soon! - 27 Apr 2009