Blackberry-Almond SconesPhoto Credit : Kristin Teig | Styling by Liz Neily & Thomas McCurdy
Blackberry scones are divine in summer. Use a gentle hand when mixing and shaping the dough so the scones are tender, not tough. We suggest using fresh, not frozen berries (even if you need to use a different type). Frozen berries release moisture as they thaw, making the scones gummy.
1 cup sliced almonds
2 ²⁄3cups (370 grams) all-purpose flour
¹⁄3cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
12 tablespoons (1 ½ sticks) cold unsalted butter, cubed
1 ¹⁄3 cups fresh blackberries orother berries
Zest of 1 lemon
1 cup buttermilk
1 teaspoon vanilla extract
Milk or heavy cream, for brushing
Coarse sanding sugar or granulated sugar, for sprinkling
Preheat the oven to 400°. Spread the almonds on a rimmed sheet pan and toast until light golden brown, 4 minutes. Remove from the oven and let cool.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and cut it into the dry ingredients with a pastry cutter or two butter knives.
Gently fold in the almonds, blackberries, and lemon zest, then pour in the buttermilk and vanilla and stir with a rubber spatula just until the dough begins to come together. Do not overmix; a bit of loose flour is just fine at this stage.
Transfer the dough to a lightly floured work surface and gently shape it into a disk approximately 8 inches round and 1½ inches thick. With a bench scraper or knife, cut the disk into 8 even wedges. Place the scones on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with heavy cream and sprinkle with coarse sugar.
Bake until golden brown, 40 to 45 minutes, rotating the pan halfway through. Serve warm or at room temperature.