Skillet Blackberry Scones

Skillet Blackberry Scones

If you haven’t noticed already, I have a thing for blackberries. When I lived in Mendocino, we had a bath down to the beach that was filled with blackberry bushes. In July and August, we’d pick buckets of blackberries. We’d make blackberry pancakes, blackberry pie, blackberry sorbet, blackberry cobbler, even blackberry barbecue sauce. The blackberry scones recipe is the latest, and maybe the best, blackberry recipe of them all.
Servings

8

Prep time

45 min

Ingredients
  • 3 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, cold and cut into cubes
  • 1 egg, beaten
  • 1 ¼ cups heavy cream
  • Coarse sugar, for sprinkling
  • 1 cup blackberries
Preparation
Preheat oven to 425°. Spray a cast-iron wedge pan with baking spray and then sprinkle with flour so the scones won’t stick.

In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together to combine. Add the cold butter, cutting it in with a pastry cutter, using your fingers or a food processor, or grating it in and tossing to coat with the flour mixture. until only pea-sized pieces of cold butter remain. 

In a separate bowl, whisk the egg and cream together, then pour into the flour mixture and mix with a fork, just until a shaggy dough comes together. Sprinkle the berries over the dough and lightly knead the dough in a bowl 2-3 times just to combine, being careful not to crush the berries too much.

Scoop out a portion of batter, a place it in each wedge, pressing in to make sure the batter fills all of the corners. Bake for 15 minutes. Remove from the oven, brush the top with the egg whites and sprinkle the raw sugar on top sparingly. Place a piece of foil on top of the scones, and bake for another 15 minutes.

Source: Adapted from Amy Casebolt Nash © 2020 House of Nash Eats
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