Blackberry Scones

Every summer blackberry rambles along an old logging road near our place. The juicy sweet berries are free for the picking. One recipe I love to make with these fresh free berries is blackberry scones. It is great with coffee or tea. Enjoy!

2 C. all-purpose flour,
1 C. rye flour,
1/2 C. sugar,
2 1/2 t. baking powder,
1/2 t. baking soda,
3/4 t. salt,
3/4 C. cold butter, cut into small cubes,
3/4 C whole milk,
1/4C sour cream,
1 C. blackberries (or other berries),
Egg wash (1 egg beaten with 1 T. water),
sugar for dusting.

Sift the dry ingredients together, cut in cold butter to form a course textured mixture. Add the wet ingredients, kneed gently to form a soft dough. Refrigerate the dough for about 1/2, then roll the dough out on a floured surface. Spread blackberry on half the surface, fold the other half on top. Pinch the sides. Cut into triangles. Brush the surface of the scones with egg wash then dust with sugar. Bake at a pre-heated 424F oven for 12-15 minutes until the golden.

Blueberry scones

2 C. white flour

2 C. rye flour

1/2 C. sugar

1/2 t. salt

2 t. baking soda

2 T. lemon juice

1/2 C. butter

1 C. butter milk

1 egg

Mix egg, butter, sugar, salt, lemon juice, butter milk together until smooth. Sift together while flour, rye flour and baking soda. Gradually add the flour mixture to the liquid. Roll out the dough on a floured surface. Pour blueberry syrup on the surface, then roll up the dough. Cut into 1" thick slices. Bake at 425 F for 12 minutes.