Finally, before we part ways, let’s share a scone (or two), but not just any scone, a Whole Wheat Blackberry Scone. These scones are made with whole wheat flour from red hard wheat. This recipe is simple to make, so it’s perfect for a whole wheat newbie who wants to experiment with the earthy taste of whole wheat flour.
1/2cupbuttermilkcan sub 1/2 whole milk + 1/2 TB lemon juice
3TBhoney
1egg
3/4cupblackberriesmashed
1TBbuttermelted
Instructions
Preheat the oven to 400F.
Place a fine mesh sieve (like this) over a large bowl. Add the flour to the sieve (a cup at a time depending on the size of your sieve) and sift the flour into the bowl. This step produces a lighter scone texture. Once the flour is in the bowl, whisk in the salt and baking powder.
Cut in the butter with a pastry cutter or your fingers until the flour and butter resembles coarse crumbs. Set aside.
In a medium-size bowl, whisk together the buttermilk, egg, and honey. Set aside.
With the back of a fork, crush the blackberries and gently press out any extra juice. You can use the juice to drizzle over the top of the scones once they are cooked, mix in yogurt, or add to sparkling water. The juice of the berries will add too much moisture when added to the dough.
Add the wet ingredients to the flour mixture and stir just until the dry ingredients are wet (don't over-stir). Add the crushed blackberries to the dough and gently form the dough into a large ball, incorporating the blackberries into the dough.
Break apart fistfuls of dough, dropping them onto a baking sheet.
Bake for 15 minutes. After baking and while the scones are still hot, brush the tops of the scones with the tablespoon of melted butter.
Serve with honey, blackberry "juice" from pressing the blackberries, or butter.