Blackberry Cream Scones

Friday I posted an instragram photo of my previous fail making these yummy morsels. Both Gordon and I agreed they were so bad that the remaining 6 went into the trash! I used baking soda instead of baking powder! And because I am a curious girl I went looking to see why that was a bad mistake! It turns out that too much baking SODA can give the product a bitter or soapy taste. But when you add an acid, which baking POWDER has in the form of cream of tartar, it neutralizes the bitterness. Ah, chemistry!!

So today, between sessions of conference, I was ready for a do-over on this very promising recipe.
I donned my apron (Nona's favorite pink one), assembled my ingredients, making sure to get baking POWDER, and set to work.

I made a couple of tweaks to this recipe- Friday the dough was too dry. I thought if I sifted the flour it might resolve that problem. Nope, so I just added more cream again. Is my cream to thick? (I love that problem!)

Another thing from Friday- when I folded in the blackberries they just got mooshed into a pulp. So I divided the dough and put them in between two layers.

Cut the circle into 8 pieces-

Transfer to a parchment* lined baking sheet-

Bake to a yummy golden brown-

This is a wonderful, toothsome treat- (even after you drop it on the floor!) They are very light, moist and delicious!

Right down to the last crumbs!!

Maybe next time I will add a little cinnamon to the dough, maybe top it with some sweetened whipped cream.

**
Funny story about the parchment paper.  I had a new roll in my food storage in the dungeon. When Bekah was here Camille came down to visit. The three of us were talking and cooking and the Bitties were playing in the dungeon with toys. Usually that isn't a problem. But for some reason, THIS-day it became extraordinarily quiet. When I went to check I found that they had opened the parchment paper box on the end and unrolled miles of paper looking for the chocolate chip cookies that surely MUST be inside since they were pictured on the outside of the box!

Bekah said, "Here Me-Mum. Just let me re-roll it!" She did, straightening the somewhat mangled paper, some torn off with jagged edges.  Each time I get out this roll now I chuckle about my Bitties, looking for cookies!

Blackberry Cream Scones
by Liz Berg

• 2 cups flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons cold butter, cut into small pieces
• 1/2 cup fresh blackberries
• 1 cup heavy cream (I needed to add 2-3 Tbs more)
• 1 teaspoon vanilla paste

1. Preheat oven to 425°. Line baking sheet with parchment and set aside.
2. Placer flour, baking powder, sugar and salt into the food processor and pulse to mix.
3. Remove lid and sprinkled the butter over the flour mixture. Pulse about 10-15 times till mixture resembles coarse cornmeal. Transfer mixture to a large bowl.
4. Add vanilla paste to heavy cream, then stir in cream with a rubber spatula until the dough starts to come together. Pour out bowl contents onto a floured surface, and knead a few times, then carefully knead in the blackberries. I sprinkled a few on top, folded the dough over and repeated. You don't want to overwork the dough.
5. Form dough into an 8-inch round (alternatively, you can press into an 8-inch cake pan lined with parchment, then carefully flip out). Cut into 8 wedges
6. Place wedges on baking sheet and bake until tops are light brown, 15 to 18 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

This is NOT my original recipe! 

All credit goes to Liz Berg of That Skinny Chick Can Bake