Blackberry Scones – Willey’s Weekly Bake 103

Another week another bake. The weeks are just flying by at the moment, I have now finished my placement up in Shrewsbury so I am back home in Hampshire for just under 6 weeks. I am looking forward to having a bit of a summer and enjoy some time to relax and also spend some time in Kent seeing friends and with my number 1 – Jake before heading back to Harper to finish my degree and complete my final year! This weeks bake I had a craving for scones and really wanted to use all the delicious blackberries that are filling the hedgerows over the last few weeks, I had help from three little helpers to pick my blackberries but really they didn’t help much as they just ate the rest of the blackberries!

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Ingredients 

  • 225g Plain Flour
  • 1 tsp of Bicarbonate of soda
  • 1 tsp of Cream of tar tar
  • 25g Butter
  • 150ml Milk
  • Squeeze of lemon juice
  • 55g Blackberries

Method

  1. Add the flour, bicarbonate of soda and Cream of tar tar to a large bowl and mix together. A583C954-7B41-4058-B521-C550247A2E4C
  2. Rub the butter in the flour using finger tips.
  3. Add the squeeze of lemon juice to the milk and mix to curdle slightly this is to replace butter milk which is hard to find in the UK.
  4. Pre heat the oven to 200 degrees Celsius. Line a baking tray with parchment or a reusable teflon sheet.
  5. Add the butter milk to the flour  and the black berries and mix using a knife, do not mix to much. 130BBA2E-2A3C-43FA-919B-7381BF0EFAD3
  6. Tip the dough onto a floured work surface and knead slightly until comes together.
  7. Roll the dough out to 1.75cm thick. Using a 5cm cutter, cut out 10-12 scones. EBF3C968-35B8-4BF1-B5FA-4DE2417E0406
  8. Brush the tops of the scones with beaten egg and place on tray.
  9. Bake the scones in the oven for 10 minutes until golden. 4B7C1D56-B773-4680-B5AA-8DBC2BA9BA47

 

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