Saturday, February 5
Cinnamon Blackberry scones - mini scones!
This morning was an experiment between regular flour + baking soda + salt vs. self rising flour (which has all of that included in the bag.) I was super happy with the self rising flour. My scones were lighter, and the butter layers left visible air pockets, making for a moist, yet hearty texture.
2 cups self rising flour
4 Tbs butter
3 Tbs sugar
1/4 frozen blackberries
1/2 Tb cinnamon
1/2 Cup buttermilk
1 large egg
1 tsp vanilla
2 Tbs cream cheese
3 Tbs powdered sugar + a little more
1 tsp cinnamon
1 tsp vanilla
about 2 Tbs milk - enough to thin to desired consistency
Mix egg, vanilla and buttermilk in small bowl. In large bowl, combine remaining ingredients and toss lightly. Add all but 2 Tbs of egg mixture into dry ingredients, mixing until they just start to come together. Transfer to counter and hand knead 8-10 turns, not over mixing batter. Divide dough into three parts, making each part into a small round, about 1 inch thick. Divide rounds into 6 wedges and place on non-greased baking sheet. brush tops of scones with remaining egg mixture.
NOTE: Yes, these will be little, mini scones!
Bake for 10-12 minutes in 425 degree oven.
While scones are baking, in small bowl, mix cream cheese (easier if this is near room temperature) powdered sugar and cinnamon together. Slowly add milk until desired consistency is reached - to check, dip spoon in glaze and pull out, letting glaze fall off in a drippy strand. If it doesn't fall easily, add more milk.
You can brush glaze on the warm scones, or drizzle it by dangling glaze a few inches above scones and make zig-zag patterns on top.