The day before Mother's Day, I baked some delicious blackberry scones. The slight tartness of the blackberries was a perfect addition to the sweet scones. These taste best out of the oven, but are good toasted in the toaster oven as leftovers.
2 3/4 all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 6 ounces of butter, in 1/2-inch cubes 1 cup blackberries (or another fruit of your choice) 3/4 cup buttermilk
Preheat oven to 375°.
After cubing the butter, chill it in the freezer for about 15 minutes. While the butter is freezing, mix flour, baking powder, baking soda and sugar in the bowl of a food processor.
Add the frozen butter to the food processor and mix until the mixture resembles coarse cornmeal. Transfer the mixture to a large mixing bowl and add the buttermilk and fruit, mixing slowly until dough comes together.
Put the mixture on a floured surface and pat out the dough. Cut into triangles and bake on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until lightly browned on the sides.