I've become blackberry crazy over the past few weeks. I use them in everything - when they grow right outside the door surely it would be a sin not to use them up! I fancied fresh scones this morning but when I realised I had no raisins I didn't know what to throw in. I went for a few blackberries I had picked with my little godson the day before.They worked a treat. The delicious smell of these bad boys baking will be sure to have the troops out of bed and at the breakfast table in no time.
MAKES 8 SMALL SCONES
100g Caster Sugar
1 tsp Baking Powder
1 cup Milk and Water to bind
1) Preheat your oven to 180C/ 350F/ Gas Mark 4 and line a flat baking tray with grease proof paper.
2) Add all of the dry ingredients along with the butter (cut into cubes), to the bowl. Using your fingertips rub the butter into the floury mixture until combined.
3) Add half the milk and water to the bowl and stir - continue to add until the mix binds like a dough.
4) Empty the bowl onto your flour dusted work surface and fold in the blackberries. Roll until the dough is about an inch thick and cut with your scone cutter.
6) Place the scones onto your lined baking tray and bake for 15- 20 minutes until golden brown. Leave the scones to cool on a wire rack or enjoy hot with melted butter - yum!!!
*Store the scones in an airtight container
(if they happen to last past the cooling rack that is!) *