Blackberry Cream Scones

I have hoarded the recipe for these entirely too long. Here it is and I hope you enoy it. They came out ridiculously good, and I’m finally sharing them with you …

Blackberry Scones

2 Cups all-purpose flour

1/4 Cup sugar

2 tsp baking powder

1/4 tsp salt

1/3 Cup butter, chilled

3/4 Cup  heavy cream or half and half

1 tsp vanilla extract

1 Cup blackberries, fresh or frozen

1 Tbsp coarse sugar, for topping

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into smaller pieces and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea. Combine cream and vanilla extract and pout into flour mixture. Stir until dough comes together. Add blackberries and gently knead into the dough. It is okay if some berries get slightly crushed. Turn dough out onto a lightly floured surface, and flatten dough into a disc about 3/4-inch thick. Use a knife to divide disc into six triangles. Place scones on prepared baking sheet. Sprinkle generously with coarse sugar. Bake for 20 minutes, or until scones are golden brown.

Brown Sugar Glaze

1/3 Cup firmly packed light brown sugar

1/3 Cup sugar

1/3 Cup whipping cream

Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Cool slightly and drizzle over the scones.