My mother recently sent me home with some frozen blackberries from her freezer, and I was in a scone-baking mood anyway so that cinched it. Then, I realized I had some whipping cream in the fridge leftover from another recipe, and I wondered what it would be like to substitute that for the milk. The result was a wonderfully light and moist scone, and is there any taste better than a hot berry bursting in your mouth? Mmm!
Blackberry & Cream Scones
2 cups all purpose-flour
2 teaspoons baking powder
1/4 teaspoon baking soda
6 tablespoons margarine, chilled
1/2 cup heavy whipping cream
1-1/2 cups fresh or frozen blackberries
Preheat oven to 400 degrees and spray a scone pan with cooking spray. In a large mixing bowl, combine flour, baking powder and baking soda. Add 6 tablespoons of chilled margarine and combine using a pastry blender until the mixture consists of pea-sized crumbs. Stir in berries. In separate bowl, whisk whipping cream and egg. Add to dry ingredients and stir just until blended. Spoon batter into pan and bake for 17 minutes or until lightly browned. Yields about 8 large or 16 mini-sized scones.