WILD BLACKBERRY SCONES

WILD BLACKBERRY SCONES image

Yield 6

Number Of Ingredients 10

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold unsalted butter
1 cup wild blackberries
3/4 cup (189 grams) sour cream
1/3 cup (79 ml) milk
Turbinado sugar

Steps:

Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, whisk together flours, baking powder, sugar and salt. Cut in butter with a pastry blender until the pieces are the size of peas. Toss in the blackberries and break them into chunks with the pastry blender. Add the sour cream and milk, mixing with a spatula until the dough comes together. Using your hands, bring the dough together in a ball and turn it out into a floured surface. Pat the dough into a 1-inch high disk and divide it into six even wedges with a sharp knife. Transfer the scones to the baking sheet and sprinkle with turbinado sugar. Bake the scones for approximately 15 minutes until they are a golden color around the edges. Let cool for a minute and then transfer to a cooling rack until ready to eat.