About this recipe: Make these scones in the autumn when firm, sweet blackberries are in season. The addition of buttermilk to the mixture ensures the result is light and flaky. Serve fresh from the oven for a deliciously different tea-time scone.
B1, B6, selenium
For blueberry scones, substitute fresh blueberries for the blackberries. * To make cinnamon raisin scones, substitute 55 g (2 oz) raisins for the blackberries and ½ tsp ground cinnamon for the lemon zest. Increase the quantity of buttermilk to 150 ml (5 fl oz). Roll out the dough to a thickness of 2.5 cm (1 in) and stamp out rounds using a 5–6 cm (2–2½ in) plain cutter. Put them on a greased baking sheet and brush with 1 tbsp semi-skimmed milk mixed with 2 tsp caster sugar to glaze. Bake for 12–15 minutes or until risen and golden.
Blackberries are high in fibre and vitamin C, and are one of the richest fruit sources of vitamin E. * Traditionally buttermilk is the liquid left over after cream has been turned into butter by churning. However, these days it is usually made by adding a bacterial culture to skimmed milk. Buttermilk is extremely low in fat (0.2–0.5 g fat per 100 ml/3½ fl oz).
This is an excellent recipe, made beautiful scones, although I did find the dough a little wet and hard to handle, as the blackberries kept popping to the surface! - 24 May 2009