Homage to My Papaya Friend…

My friend Steph and I met online. A few months later, she came to visit with her husband. Four months after that, we went on a long weekend girls getaway. And since then, we’ve been there for each other through some very trying times and shared our moments of joy. Currently Steph’s known as my “papaya friend” since she’s expecting and the baby is about the size of a papaya! We have about 5-6 hours drive between us but each month we send packages of fun goodies to make up for not being there in person.

So today happened to be one of those fabulous days I came home to a package sent by Steph. She sent me the Winerd board game I’ve been eyeing for while (personal tidbit: I collect and enjoy board games that are food related!) and she also sent me a cookbook I’ve thought about purchasing myself.

This post is dedicated to Steph and in honor of her and our friendship, I made a recipe from the cookbook she sent me, The New Best Recipe. What recipe did I choose? Well, Blackberry & Lemon Cream Scones of course! Thank you Steph for being such a great friend 🙂

I took the book’s recipe for Cream Scones and put my twist on it by adding fresh blackberries and lemon zest. The end result was a light, fluffy, creamy and perfect scone bursting with blackberries and a nice hint of lemon.

Here’s my adapted recipe for Blackberry & Lemon Cream Scones, inspired by Cook’s Illustrated’s The New Best Recipe: 2 cups (10 oz) unbleached all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
2 teaspoons lemon zest
3/4 cup fresh blackberries, halved
1 cup heavy cream

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Place the flour, baking powder, sugar and salt in a large bowl. Whisk together.

3. Using a pastry blender or your fingertips, quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.

4. Add lemon zest and stir until thoroughly incorporated.

5. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

6. Add the halved blackberries (or whole if they are small) and gently fold into the dough so that the blackberries are evenly distributed throughout.

7. Gather the dough and all dry flour bits and press the dough into an 8 inch cake pan, then turn the dough out onto a lightly floured work surface. With a sharp knife or bench scraper, cut the dough into 8 wedges.

8 Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
*I’m also submitting this recipe to the Bread Baking Day blogging event! Check out the event round up at Aparna’s blog, My Diverse Kitchen around August 5th!

Blackberry & Lemon Cream Scones: A Delicious Tea Time Snack

Scones are a classic British treat that are served with tea. They are an oven-baked sweet biscuit, and they can be served almost any time of day, including at tea time snacks. When it comes to making a delicious scone recipe, nothing beats blackberry & lemon cream scones. Combining the zesty flavor of lemon and the sweet and tart taste of blackberry, these scones make a perfect tea time treat. This recipe is easy to follow and you don’t need any fancy ingredients.

Preparation

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small cubes and add to the flour mixture, using a pastry cutter or your fingertips to combine the flour and butter until the mixture looks like coarse crumbs. In a separate bowl, whisk together the cream and egg. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blackberries, lemon zest, and lemon juice.

Cooking

Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with butter or nonstick cooking spray. Divide the scone dough into 8 equal parts and shape each piece into a disc. Place the scones on the prepared baking sheet and bake for 25-30 minutes, until the tops and bottoms are golden brown. Allow to cool on a wire rack for a few minutes before serving.

Serving

Blackberry & lemon cream scones are best served warm with butter, cream, jam, or lemon curd. Enjoy!

Frequently Asked Questions

Q: How long will blackberry & lemon cream scones keep for?
A: Blackberry & lemon cream scones will keep for up to a week stored in an airtight container in the refrigerator.

Q: Is it possible to freeze scones?
A: Yes, it is possible to freeze scones. Once the scones have cooled, wrap them tightly in plastic wrap and place them in a plastic freezer-safe bag. When ready to enjoy, thaw the scones at room temperature and briefly warm in the oven before serving.

Q: How can I make my scones more moist?
A: The key to making a moist and fluffy scone is to not overmix the dough. The added moisture from the lemon juice and cream will also help keep the scones moist.

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