Blackberry Scones

Ingredients

• 2 cups (10 oz/284 g) all-purpose flour
• 1/4 cup (2 oz/57 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (4 oz/115 g) butter, cold and diced
• 1 cup (5oz/142g) fresh blackberries, cut into halves
• 2/3 cup (5 fl oz/150 ml) buttermilk
• 1 tablespoon vanilla extract
• egg wash
• 1 cup (4oz/115g) powdered sugar, sifted
• 3 tablespoons (1 1/2 oz/45 g) butter, melted
• 1 teaspoon vanilla bean paste
• 1-2 tablespoons milk

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.

2. 2

   In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.

3. 3

   Rub the diced cold butter into the flour mixture with your fingers until it resembles coarse breadcrumbs. Gently fold in the blackberries.

4. 4

   In a small jug, combine buttermilk and vanilla extract, then pour into the flour mixture. Stir gently until a dough forms.

5. 5

   Transfer the dough to the prepared baking sheet and shape it into a circle 1-inch thick and about 7 inches in diameter.

6. 6

   Cut the circle into 8 wedges and separate them to allow for expansion while baking.

7. 7

   Brush the tops of the scones with egg wash and bake for 20-22 minutes, or until golden brown and firm to the touch. Allow them to cool on a wire rack.