Blackberries are best when you can pick them yourself (without chiggers) and eat them at their freshest. But I am very happy when I find them in season at good prices and begin to think of all the ways we will use them. Favorite choices have always been a bowl of fresh berries, gleaming and popping with juice or baked in a crusty cobbler. Berry pies are not far behind, and we even toss them in salads. Until I made these easy drop scones, I had never mixed them into a heavy batter like this. But this recipe is a keeper. It produced a baking sheet with a dozen big puffy scones, which disappeared very quickly!
2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup butter, cut into small pieces
grated zest of one large lemon
1 large egg
3/4 cup milk, or the amount necessary to make 1 cup after one large egg has been added to measuring cup.
a big handful of berries
extra sugar, for sprinkling
Preheat oven to 425F. In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and blend it with a fork,pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.
Crack the egg into a measuring cup and add milk to make it a cup. Stir it together with a fork and add to the flour mixture; mixing until just barely combined. Add the berries and stir gently a couple more times, then drop the sticky dough in large spoonfuls onto a buttered or parchment-lined baking sheet. Sprinkle the tops with sugar.
Bake for about 20 minutes, or less if you made small scones, until golden. Reduce the oven heat by 25 degrees if baking on a dark baking sheet.