I’ve just spent the last week in England “blackberrying” because the countryside roads where my Mom lives are flanked with hedges of wild “brambles”. Wild blackberries have a completely different flavor to the ones I get in the farmers markets back in LA (which are totally grown in a hot house because they’re available year round) – the wild ones have an intense, sweetly perfumed flavor which takes me right back to running wild in the fields and woods as a child. My Mom will be making jars and jars of bramble jelly, but I wanted to try my hand at a warm breakfast scone. Despite the fact that in the UK, scones aren’t eaten for breakfast (only tea time), I thought I’d try to tempt the family to forgo their toast and marmalade for this treat.
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup almond meal
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 stick of cold butter
- 1/2 cup sugar (I used date palm sugar)
- 1/2 cup Greek yogurt
- 1 egg
- 1tsp lemon zest
- 1 cup blackberries
Directions
- Pre-heat oven to 325 degrees F
- Place the dry ingredients in a large bowl.
- Cut the cold butter into small cubes, and “rub” into the dry ingredients until it forms large “breadcrumbs.”
- Whisk the egg into the yogurt in a small bowl – mix in the lemon zest.
- Add the blackberries and gently fold in. It’s okay if some of them break up, but try to keep some of them whole.
- Using your hands, form the dough into a large ball, and then press out the ball until it forms a 2 inch thick round.
- Cut the round into slices and place on a parchment paper lined baking sheet.
- Bake for 20 minutes or until lightly browned.
Enjoy them while still warm.
