The end of summer is always the paradise of blackberries. I remember during my childhood, this time of year was always linked to afternoons spent picking blackberries. In Biscarrosse, there are plenty, even in the town, on the side of the streets, overflowing from wild gardens. Back then, we picked them by the bowl full and tried to sell them in front of our house to the passers-by.
These are wild blackberries, with various sizes and various levels of ripeness. Quite different from the ones you can find sometimes at your local store, always plump and juicy.
They are of course delicious as is, just warm form the afternoon sun, but I also love them in tarts and cakes. Incidentally, I have another recipe for you with blackberries, involving a galette no less, that I will share quickly before we move towards more autumn-y recipes.
The season is almost over, so you better hurry to pick them all
Today it’s a scone recipe that I’m sharing, with a nutty flavor thanks to the whole wheat flour that goes well with the acidity of the blackberries. It’s perfect for the afternoon tea or warm for breakfast the next day.
Recipe adapted from Smitten Kitchen
Makes 10 scones/em>
125 grams or 1 cup of all-purpose flour
120 grams or 1cup of whole wheat flour
Zest of 1 lemon, grates
3 tbsp of brown sugar
2 tsp of baking powder
1 pinch of salt
70g of butter, cold and diced
150g or 1 cup of blackberries
150 ml or 2/3 cup of milk
1 large egg, beaten
1 tbsp of brown sugar for finishing
1. Preheat your oven at 200°C. Mix the flours, baking powder, salt, lemon zest, and sugar. Add the cold butter and work with your hands until you get a crumbly texture.
2. Add the blackberries and the milk. Knead the dough quickly to obtain one mass. Transfer the dough to a floured surface and form a 2 cm disk.
3. Cut 10 triangles in the disk and place them on a baking tray covered with a baking sheet. Brush the scones with the beaten egg and sprinkle with sugar. Bake for 15 to 20 minutes.