2 eggs, beaten (reserve 1 tablespoon of egg white for brushing on top)
1/3 cup whipping cream
1 (16 ounce) can blackberries, well drained
2 teaspoons coarse sugar
In a large bowl, stir together flour, baking powder, sugar and salt until
Using a pastry blender, cut in butter until mixture resembles
Stir in eggs and cream to make stiff dough. Turn out on a lightly floured
board and knead lightly until dough sticks together.
Divide dough into four parts. Roll each part out to make a circle about
6 inches in diameter and about 1/4 inch thick. Arrange 2 circles on an ungreased
baking sheet about 1 inch apart. Spoon 1/2 the berries on each circle leaving
about 1 inch all the way around. Cover with the remaining two circles and pinch
around the edges to seal in the berries. Score the top of each round into quarters
with a knife.
Brush with the reserved egg white and sprinkle with coarse sugar.
Bake at 400 degrees F for 20 minutes or until golden brown.
Yield: 8 scones
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