|June 8 journal / blackberry-scones 6/8/04 email@example.com
© 2004 Karen Winters
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder (not soda)
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup milK
2 eggs. beaten
1/2 cup, more or less, of blackberries or boysenberries
Mix the dry ingredients in a large bowl (flour, sugar, baking powder and salt.)
Cut in the butter with a pastry blender or two forks, until the dry ingredients look like crumbs. In a separate bowl, combine milk and eggs. Add milk-egg mixture to the main bowl and stir until the dry ingredients are just combined (do not overbeat.) Fold in the blackberries carefully. Using a large spoon, scoop scone mixture onto baking sheet. Sprinkle lightly with extra sugar. I used a no-stick liner on my sheet. The original recipe didn't say whether or not to grease the sheet.
Bake at 425 for 20-25 minutes or until they are golden. Makes a dozen scones.
These are not very sweet, but are biscuity and light.