My friend Steph and I met online. A few months later, she came to visit with her husband. Four months after that, we went on a long weekend girls getaway. And since then, we’ve been there for each other through some very trying times and shared our moments of joy. Currently Steph’s known as my “papaya friend” since she’s expecting and the baby is about the size of a papaya! We have about 5-6 hours drive between us but each month we send packages of fun goodies to make up for not being there in person.
So today happened to be one of those fabulous days I came home to a package sent by Steph. She sent me the Winerd board game I’ve been eyeing for while (personal tidbit: I collect and enjoy board games that are food related!) and she also sent me a cookbook I’ve thought about purchasing myself.
This post is dedicated to Steph and in honor of her and our friendship, I made a recipe from the cookbook she sent me, The New Best Recipe. What recipe did I choose? Well, Blackberry & Lemon Cream Scones of course! Thank you Steph for being such a great friend 🙂
I took the book’s recipe for Cream Scones and put my twist on it by adding fresh blackberries and lemon zest. The end result was a light, fluffy, creamy and perfect scone bursting with blackberries and a nice hint of lemon.
Here’s my adapted recipe for Blackberry & Lemon Cream Scones, inspired by Cook’s Illustrated’s The New Best Recipe: 2 cups (10 oz) unbleached all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
2 teaspoons lemon zest
3/4 cup fresh blackberries, halved
1 cup heavy cream
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.
2. Place the flour, baking powder, sugar and salt in a large bowl. Whisk together.
3. Using a pastry blender or your fingertips, quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.
4. Add lemon zest and stir until thoroughly incorporated.
5. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.
6. Add the halved blackberries (or whole if they are small) and gently fold into the dough so that the blackberries are evenly distributed throughout.
7. Gather the dough and all dry flour bits and press the dough into an 8 inch cake pan, then turn the dough out onto a lightly floured work surface. With a sharp knife or bench scraper, cut the dough into 8 wedges.
8 Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
*I’m also submitting this recipe to the Bread Baking Day blogging event! Check out the event round up at Aparna’s blog, My Diverse Kitchen around August 5th!
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