About MK's Cookery: I love to be in the kitchen. Once upon a time I was going to be a pastry chef, and though my life took a different path (glad it did), my love for baking and cooking has never gone away. I'll be slowly moving all of my recipes from an old blog to this one, and you can always find more on my Recipe page.
Scones are one of my favorite afternoon treats, though I've been known to enjoy them for breakfast, too. When I was younger, I used to picture myself in an elegant English tea house after a day of shopping in London, or sitting by the fire in a cozy Irish parlor sipping tea and nibbling on scones. Now, I've not yet been to a London tea room or enjoyed an afternoon in an Irish parlor . . . yet, but I do enjoy the long-time tradition of afternoon tea. In my case, I will sometimes have scones, muffins, or petit fours, but scones are definitely a regular item in my house.
I like a scone that isn't too crumbly, but a little crumbly. Not too soft, but a little soft. I enjoy a scone with texture that can be eaten with a fork or sometimes dipped into a cup of hot cocoa. My trick—add a little extra liquid than is called for in the recipe, and make up for it when patting dough on a lightly floured surface by incorporating a touch of extra flour. You may ask yourselves "Wouldn't it work the same to just follow the original recipe?" and the answer would be no, it really doesn't.
Simple to make with a variety of possibilities, these are blackberry, but any berry (or a combination) can be substituted. Just be sure that you use fresh berries in this recipe or it doesn't turn out quite as yummy with the right consistency.
Blackberry Pecan Scones
Modified and adapted by MK
1/2 cup non-fat milk
1/4 cup organic sugar
2 tsp lemon juice
1 tsp pure vanilla extract
1 large egg, at room temp
2 cups unbleached all-purpose flour
1 Tbs baking powder
1/2 tsp sea salt
3 Tbs chilled unsalted butter, cut into small pieces
1 cup fresh blackberries
1/4 cup finely chopped pecans
1 large egg white, beaten
2 Tbs organic sugar
Preheat oven to 375 F (350 F recommended with convection)
Combine first five ingredients, stirring with a whisk.
Combine flour, baking powder, and salt in a large bowl, stir with whisk.
Cut in chilled butter with a pastry blender (I use my clean hands for better incorporation) until mixture resembles coarse meal.
Gently fold in blackberries and pecans.
Add milk mixture, just until moistened (should be sticky).
Turn dough onto floured surface and knead 4-5 times with floured hands.
Form into an approx 8-inch circle on a cookie sheet with parchment or cooking spray.
Cut dough into 10 wedges and brush with egg white and sprinkle evenly with sugar.
Bake at 375 F for 15-20 minutes depending upon oven type-should be slightly golden.