My sister and I went blackberry picking at our favorite berry farm a couple weekends ago. We arrived 15 minutes after the gate opened and within an hour and a half the rows of bushes were picked clean of every … Continue reading
It’s hot summer time here in the South and what says it better than one of those familiar green cartons filled with juicy, freshly picked blackberries from the farm down the road!
I knew what I wanted to make with these berries months ago when I planted a cinnamon basil plant in my garden.
When I found this at a local greenhouse the smell and flavor absolutely blew me away! Yes, there was a hint of cinnamon and the predominant taste of basil, but there’s also a tang of something else…spearmint? I haven’t pinned it down yet. This I have to say though – it ROCKS Blackberry Scones.
I wanted a moist and buttery scone base, reminiscent of the ones my friends make for their coffee shop in Post Falls, Idaho. I think I nailed it the first time. Whew! :D You see, my sister Sage is THE scone maker in our family, so I was rather worried that mine would flop…at least the first time around. You just don’t mess with someone else’s forte, right?
Blackberry and Cinnamon Basil Scones
1 1/2 c. flour
1/2 c. whole wheat flour
1/2 c. sugar
2 t. baking powder
1/2 t. sea salt
1/4 t. baking soda
1 1/4 c. cold butter (EDIT July 2013: I’ve had a couple comments recently about this being too much butter, but it’s been so long since I’ve made the recipe that I don’t remember what I did, or if it was a typo. I intent to make them again as soon as my cinnamon basil gets big enough and I will adjust the recipe if needed. Until then, please use your discretion on whether to put 1/4 c. or 1 and 1/4 c. into your scones. :)
1/2 c. greek yogurt
1/2 c. cream or half and half
2 t. lemon zest
2-3 T. fresh cinnamon basil
1 1/2 c. fresh blackberries
Preheat oven to 425 degrees.
Combine the flours, sugar, powder, soda and salt.
Thinly shred cinnamon basil with a sharp knife.
Add the basil and lemon zest to the dry ingredients.
Stir to combine and cut in butter.
Don’t worry about a fine crumble, larger bits of butter are just fine.
Add rinsed blackberries…
Stir to coat, then combine cream and yogurt and pour over mixture. Mix lightly with a wooden spoon until it’s barely sticking together. Turn out on a well floured bread board and carefully, so as not to squish the berries too much, knead into a ball. Press into a 1 inch thick, round disk.
Cut into ten pieces and place on a floured baking sheet or stone, leaving space for expansion.
Brush with cream and sprinkle with course sugar before placing in a hot oven to bake for 20-25 minutes. If in doubt, it’s better to pull them out of the oven sooner rather than later because they will keep cooking a bit on the counter.
Definitely pull a hot one off and savor it one bite at a time.
Featuring another glass plate from Tera’s collection. :D Love it!
Serve with vanilla ice cream or whipped cream and fresh blackberries for dessert…
Or with coffee and cream for tea time…
Or just keep eating them right off the pan for a snack.
Well, after looking over the recipe, I figured it would take about 14.325 hours to make this stuff! Ice cream for breakfast anyone? (Ummm…actually, I don’t ask that question out loud, because everyone would reply with a hardy affirmative. :D ) I couldn’t let everyone down now, so I did what I just about always do, I “tweaked” (a mighty BIG tweak this time!) the recipe to suit my oh-so-impatient needs.
3/4 cup sugar
2 tsp. finely shredded lime peel
2 cups half-and-half or light cream
2 cups whipping cream
3 cups fresh black raspberries, blackberries, red raspberries, strawberries or blueberries
1/2 cup sugar
1/4 cup peach preserves
1/4 tsp. kosher salt
1-1/2 cups coarsely chopped fresh black raspberries, blackberries, red raspberries, strawberries or blueberries
6 oz. bittersweet chocolate, milk chocolate or white baking chocolate, coarsely chopped or 1 cup semisweet
1 3-oz. jar macadamia nuts, chopped