Dose Coffee & Tea's Blackberry Scones

January 13, 2016


1. Preheat oven to 350ºF. 

2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and lavender.

3. Add cold cubed butter to the dry mixture. Cut butter with a pastry blender or rub in with your fingers, until the largest pieces are the size of small peas. 

4. Pour buttermilk over the flour mixture and stir together gently with a fork until the dough almost comes together. There should still be some flour in the bottom of the bowl. Add blackberries and lightly knead dough together to incoporate berries. Note: Some berries should remain whole. 

5. Turn dough out onto a lightly floured surface and pat into a 9 inch round disc. Cut into 12 triangles or use a 2 inch round biscuit cutter and place on a parchment lined baking sheet at least 2 inches apart. Brush tops of the scones with cream or half & half and sprinkle with raw sugar. 

6. Bake for 20 minutes. Cool slightly before removing from the tray. Serve warm with fresh whipped cream. 

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  • 3 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon & 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon dried lavender (optional)
  • 8 ounces butter, cold & cut into 1/2 inch cubes
  • 9 ounces buttermilk
  • 6 ounces fresh blackberries (or raspberries or blueberries)
  • 1/4 cup cream or half & half
  • raw sugar to top scones
  • whipped cream for serving (optional)
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