Not too sweet and subtly spiced, these scones aren’t going to win any beauty pageants. The tender, almost cake like crumb, and a generous portion of fresh blackberries means either using a fork or getting your fingers stained with berry juice, but what’s summer without a bit of berry juice?
I adapted my recipe from Smitten Kitchen’s Very Blueberry Scones. I added 1/3 cup more yogurt because I knew I was taking the scones to the beach with us to have for breakfast the next day and wanted them to remain moist after a road trip and re-heat.
Blackberry Spice Scones
Ingredients
- 1 cup (125 grams) all-purpose flour
- 1 cup (120 grams) whole wheat flour
- 1/3 cup dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon coarse or kosher salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon garam masala
- 5 tablespoons cold unsalted butter, cut into small bits
- 2 cups fresh blackberries
- 2/3 to 1 cup plain whole milk yogurt
- 1 teaspoon vanilla
optional
- 1 large egg, beaten
- 1 tablespoon raw or other coarse sugar for finishing
Directions
- Heat oven to 400°F (205°C). Line a large baking sheet with parchment paper or a silpat.
- In a large bowl, combine flours, sugar, spices, baking powder and salt. Add the cold butter using your fingers or a pastry blender combine with the flour mixture until it is the size of petit peas. Add the berries, toss to coat, and then add the yogurt. Mix until only just combined.
- Transfer dough to a well-floured counter and form into a one inch tall disc. Cut into 8 to 10 wedges, things might be a bit goopy. Carefully transfer the wedges to prepared baking sheet, spacing them at least an inch apart. Brush with egg and sprinkle with coarse sugar.
- Bake for 15 to 17 minutes or until golden brown on top. Serve warm.
Blackberry Spice Scones
Ingredients
- 1 cup 125 grams all-purpose flour
- 1 cup 120 grams whole wheat flour
- 1/3 cup dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon coarse or kosher salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon garam masala
- 5 tablespoons cold unsalted butter cut into small bits
- 2 cups fresh blackberries
- 2/3 to 1 cup plain whole milk yogurt
- 1 teaspoon vanilla
- 1 large egg beaten
- 1 tablespoon raw or other coarse sugar for finishing
Instructions
- Heat oven to 400°F (205°C). Line a large baking sheet with parchment paper or a silpat.
- In a large bowl, combine flours, sugar, spices, baking powder and salt. Add the cold butter using your fingers or a pastry blender combine with the flour mixture until it is the size of petit peas. Add the berries, toss to coat, and then add the yogurt. Mix until only just combined.
- Transfer dough to a well-floured counter and form into a one inch tall disc. Cut into 8 to 10 wedges, things might be a bit goopy. Carefully transfer the wedges to prepared baking sheet, spacing them at least an inch apart. Brush with egg and sprinkle with coarse sugar.
- Bake for 15 to 17 minutes or until golden brown on top. Serve warm.
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