The blackberry bushes are blooming everywhere here, inspiring me to make something with the sweet, dark fruit that is yet to come. Vancouver is teeming with blackberries, much to one’s bane when they are growing in the yard, but a bit more tolerated when the bushes are sagging with their juicy fruit. They are along many public roadways, and in the summer, you can see people stopping to pick them.
The weedy lot next door (how I wish they would hurry up and build something on it) has them, and they are creeping through the fence, along with some noxious thistle, pokeweed, and other assorted crap, giving me another task to complete. It’s a daily battle. By the same token, maybe I should thank them for all the extra exercise I get.
I would rather talk about the inspiration because that’s exactly what I felt when I saw the beautiful pink blossoms. What to make? I have an excellent scone recipe that I usually make with strawberries, and all I’d need to do is switch up the fruit. I’m also adding a little bit of chopped sage since it goes so well with blackberries and almonds. It’s easy, and the ingredients are readily available, so it’s time to make scones!
It’s been raining a lot this last week of May, so I’m kind of in the mood for something dark and moody—like blackberries! So, I will follow my instincts and play with that feeling.
Blackberry Almond Scones with Sage
For the Scones
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 3 Tbsp sugar
- 1-½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ stick unsalted butter, cut into pieces
- ⅔ cup buttermilk
- 1 tsp lemon zest
- ½ tsp almond extract
- 1 cup blackberries
- About 5-6 large sage leaves, snipped into chiffonade
For the Icing
- ¾ cup powdered sugar
- 1 Tbsp buttermilk
- ¼ tsp almond extract
- ¼ tsp lemon zest
- Pinch of salt
- ¼ cup sliced almonds to finish
Preheat oven to 400º F. You can either line a baking sheet with parchment paper or grease a 10-in baking pan, pie plate, or cast iron frying pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Drop the butter pieces into the bowl and either blend the butter into the flour with a pastry cutter or press them together with your fingers. (Sometimes, it works better to get hands-on!)
When the flour mixture and butter are crumbly, stir in the buttermilk, almond extract, and lemon zest. Stir until the mixture is somewhat incorporated. Add the blackberries and sage and mix until combined but not over-mixed. Add the mixture to the prepared pan or shape into six balls and place on the prepared baking sheet. If using a pan, score the scones by cutting the dough evenly into 6ths—it will make it easier to remove them when done.
Bake for 30 minutes, checking for doneness with a toothpick. It may take about 10 minutes longer if baking in a pan. Once it passes the toothpick test, remove from the oven and allow to cool.
Meanwhile, make the icing:
I usually make this in a 2-cup measuring cup, but a small bowl will work.
Combine all ingredients, stirring until all the lumps are out. Once the scones are mostly cooled, pour the icing over them, then sprinkle the almonds on top, lightly pressing them in.
Makes 6 scones.
