Blackberry Scones

What is it about scones? They are one of the easiest things to make and yet every time I do, I wind up making a huge mess in the kitchen and my hands look as if I’ve just auditioned for that faucet commercial where people’s mitts are coated with thick layers of goop. I made my own wedding cake—a process that took three days—and the kitchen didn’t get as trashed. I made three themed cakes in one day without making such a mess (though, to be honest, there was edible glitter on pretty much every surface, including myself). Maybe it’s because I think it’s so quick and easy I just don’t take precautions. And by precautions I mean, actually pull the ingredients out ahead of time along with bowls and measuring spoons, etc. As a result, I often find myself reaching for things like the zester after I’ve already put my hands in something floury and sticky. The floury stickiness is transferred to the drawer—all the way in the back where I keep the zester, of course—which then necessitates pulling out the drawer and all its contents in order to clean it. By then I’ve forgotten that I put the buttermilk behind me and spend a few seconds twirling in place like a dog chasing its tail before I find it. Then, because it’s early and I haven’t had my coffee yet, I spill something. While cleaning that up I notice flour on the floor (who knows how that got there) and then I just decide to clean everything up later because I really need to get these easy scones into the oven.

I always tell myself it’s going to be different next time. And it never is.

This morning was no exception. I found a blackberry scone recipe that includes orange zest (one of my favorite ingredients), Grand Marnier (just a tablespoon; conveniently the exact amount I had left in my little airplane bottle), and buttermilk (I still have some left over from the blueberry cake I made over the weekend—giant FAIL, by the way—and wanted to use it up). It also calls for whole wheat pastry flour, which I haven’t used for a while but which I really enjoy once in a while. It gives a nice chewiness to the scone without making it feel heavy.

I made a mess.

But I got to use my scone pan. Do you have a scone pan? Everyone who wants one should have a scone pan. I love my scone pan. I don’t need it, sure. I can easily shape scones out of batter, but why if I don’t have to? It was fairly expensive (fortunately, I don’t remember how much at this point), but worth every penny. Look how lovely it is!

Twenty-five minutes in and out. Prep time (excluding clean-up) was even less.

They. Are. Delicious. And very simple. Which is a good thing because I have about six major cakes to make in May and I can eat one of these while I think about how I’m going to pull off that feat. The blueberry butter got a bit drowned out with these scones, alas, but I’m sure I can find another use for it soon. In the meantime, some clotted cream, a scone, a cuppa, and an Excel spreadsheet to plan next month’s cakes…

And here, for Eve, is the recipe for the scones:

INGREDIENTS:
6 tablespoons unsalted butter, melted
2 teaspoons orange zest
1 tablespoon Grand Marnier
1 3/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup granulated sugar
2/3 cup buttermilk
1 1/2 cup fresh blackberries

DIRECTIONS:
Preheat oven to 400 degrees F
Combine melted butter, orange zest, and Grand Marnier in a small bowl and let sit
Whisk flour, baking powder, baking soda, and granulated sugar in a large bowl to combine
Stir buttermilk into into the melted butter mixture then add that to the dry ingredients and mix to combine. Fold in blackberries (I crushed about half of them up). Turn the dough out onto a lightly floured surface and form into a ball. If you have a scone pan (!), divide into eight pieces and fit each into a section of the pan. If you don't have a scone pan, divide dough into eight section and form into mounds or triangles or whatever shape you want. Place them on a parchment lined baking sheet and bake for 20-25 minutes or until golden brown. Cool on a wire rack for about 10 minutes. Enjoy.