Blackberry Scones

An old tractor with its seat full of blackberry brambles was spotted in this cool old barn today at one of the farms we drove through while checking on some of the many fields of corn that the farmers will soon be chopping.Seeing how the blackberries overgrew this tractor today reminded me that late summer and early fall is blackberry season here in Northwest Washington. I love to go out and pick at least enough blackberries to make a batch of fresh blackberry scones. Here is my favorite blackberry scone recipe.

Blackberry Scones

2 cups flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter or margarine

1/2 cup milk

2 eggs

1 cup blackberries

Mix all of the dry ingredients together in a bowl and cut in the butter with a pastry blender until the mixture resembles crumbs. In a separate bowl, stir together the milk and eggs. Make a well in the middle of the dry ingredients and add the milk and egg mixture. Mix with a fork until the dry ingredients are moistened - being careful not to over stir. Gently fold in the blackberries.

Divide the dough in half and scoop each half of the scone mixture onto a lightly greased baking sheet, shaping each into a circle. Sprinkle each circle lightly with a little extra sugar. Cut each of the circles into six pie-shaped wedges. With a spatula, carefully separate each wedge slightly to allow a little baking space between each scone. Bake at 425-F for 20 to 25 minutes, or until they are golden. Serve warm with butter. Makes one dozen scones.

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Pausing a moment to look back at me as I admired them, these cows seemed to be enjoying this afternoon's bright fall sun upon their faces as we drove by.