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Tender scones filled with plump juicy blackberries and hints of almond. Perfect for special breakfasts and weekend brunches, these scones are easy to make and don’t require a special scone pan. Recipe by: Fork in the Kitchen
Preheat oven to 204°C. Line a baking tray with baking paper
To prepare scones, add plain flour, sugar, baking powder, baking soda and salt into a large mixing bowl and mix – then add butter. Allow the flour mixture to chill in the fridge. Into another small mixing bowl add milk, sour cream, lemon zest, almond extract and whisk to combine. Set aside this mixture. Take out the flour mixture from the fridge and create a well in the middle of the mixture then pour in the milk mixture. Gently stir until combined, however don’t over mix. Pour out the dough onto a lightly floured work surface. Knead and press dough into an oval shape (20cm x 30cm and around half a centimetre thick). Place blackberries over half of the dough and fold opposite edge of dough over blackberries. Gently shape the dough in a circle (around 17cm in diameter). Flour a knife lightly and cut the dough into 8 triangles. Place the scones in the baking tray and let this chill in the fridge for 15 minutes.
Using a small bowl, add sliced almonds, melted butter, raw sugar and mix. Lightly brush each scone with milk. Press 1-2 teaspoons of the almond mixture onto the top of each scone. Then back the scones for 15-20 minutes or until the scone edges are golden brown. Serve warm or at room temperature.
2 ½ cups plain flour
⅓ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, cold and grated
½ cup plus 3 tablespoons whole milk
½ cup sour cream
1 teaspoon lemon zest
1 ½ teaspoon almond extract
1 punnet Driscoll’s Blackberries
¼ cup sliced almonds
2 tablespoons unsalted butter, melted
1 ½ tablespoon raw sugar
2 tablespoons whole milk