Blackberry Scones

blackberry scones
Blackberry Scones
Makes 6
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  1. 1 cup all-purpose flour
  2. 1 cup whole wheat pastry flour
  3. 6 tablespoons sugar, divided
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon salt
  6. 1/4 cup butter
  7. 1 egg
  8. 8 tablespoons 2% reduced-fat milk, divided
  9. 1 teaspoon vanilla extract
  10. 1 cup fresh or drained thawed frozen blackberries
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, 4 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Make a well in center of flour mixture.
  3. In a small bowl, whisk together egg, 7 tablespoons milk, and vanilla. Pour egg mixture into well in flour mixture; stir until just combined. Gently stir in blackberries. Mixture will be crumbly.
  4. Gently press dough into an 8-inch round on prepared pan. Brush with remaining 1 tablespoon milk; sprinkle with remaining 2 tablespoons sugar.
  5. Bake for 20 to 22 minutes or until lightly browned. Let cool for 10 minutes; serve warm.
Paula Deen Magazine