Sunday, August 17, 2008
Rosemary Blackberry Scones
Again with the scone recipe in America's Test Kitchen's Baking Illustrated...
I typically use this one... after a recent trip to Harvest restaurant in Harvard Square, I came up with the idea of using rosemary and blackberry. Harvest was serving a peach raspberry rosemary shortcake for dessert during restaurant week... I thought the rosemary and raspberry went well together and I decided to make these scones. Why blackberry and not raspberry? Well, I happened to have blackberries in the fridge...but you should would try these with raspberries too!
2 c. all purpose flour, plus more for dusting counter top
1 Tbsp baking powder
3 Tbsp sugar, plus more for dusting tops of scones
1/2 tsp salt
5 Tbsp unsalted butter, cut into small cubes
1/2 c. blackberries
2 tsp chopped fresh rosemary
1 c. heavy cream
1. Preheat oven to 425 and line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, rosemary, and salt in a large bowl.
3. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. 4. Toss blackberries with about 2 tsp flour and stir them in.
5. With a spatula, stir in heavy cream until evenly combined.
6. Dust counter top with flour and gently knead dough into a 1" thick disc. Cut as you would a pie, into 8 evenly sized wedges and place on baking sheet.
7. Dust the tops with additional sugar and bake for 15 mins.