Blackberries seem to be my thing this summer. Its funny how every season, something peaks your interest and you want to use it in everything. Since blackberries are pretty tart and quite expensive most of the time, their not always top priority but—.
I happened to come across this scone recipe the other day. It uses self-rising flour, a staple I don’t always have on hand. The recipe seemed interesting in the way that it used buttermilk and lemon zest and not a lot of sugar with these tart berries. Mind you, they do have a bit of glaze on them.
If your not familiar with self-rising flour, it is a mixture made up of regular flour, baking powder and salt. The leavening power of the baking powder is mixed evenly throughout the flour, so you will automatically get that nice rise out of your baked goods every time.
Self-rising flour was invented in England in the 1800’s as a way for sailors to create better baked goods while on board. The idea was patented in the USA around 1849, which eventually led to the creation of mass-market baking mixes such as Bisquick, cake mixes, etc. Self-rising flour should only be used for its specific purpose as it will not work well with breads that are yeasty.
You can make your own by combining 1 cup of all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp fine salt. Keep in mind that most store-bought self-rising flours will contain a ‘softer’ or lower protein content flour than your typical all-purpose flour. This means that your end result, should you use regular all-purpose flour, will be slightly less tender (but still good).
Because of the baking powder, self-rising flour has a shorter shelf life than other flours. For that reason, it is always sold packaged in small quantities.
All that being said, these scones are amazingly tender. The glaze was truly ‘the icing on the cake’. They are sooo-– good!
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- 2 cups self-rising flour
- 1/3 cup sugar
- 1/2 tsp baking soda
- 1 tsp lemon zest
- 1/4 cup butter, chilled
- 1/2 cup buttermilk
- 1 large egg
- 1/4 tsp vanilla
- 1 1/2 cups blackberries, tossed with 1 Tbsp flour
- 1/2 cup powdered sugar, sifted
- 2 tsp Chambord liqueur or a bit of raspberry extract
- 2 tsp lemon juice
Ingredients
Scones
Glaze
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- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda and lemon zest. With fingertips, cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together buttermilk, egg & vanilla; add to flour mixture. Fold in just until incorporated then carefully fold in blackberries. Place dough on parchment paper lined baking sheet. With lightly floured hands, pat dough into an 8-inch circle. Score into 8 wedges. Bake 20 minutes or until golden & test done. Cover lightly with foil if over browning before baked. Remove from oven to a cooling rack. Cool before glazing.
- In a small dish, combine glaze ingredients & drizzle over cooled scones.