Truly, Madly, Deeply for the love of Jane Austen & Mr. Darcy ~ Blackberry Lemon Scones

It's that time of the year - when I customarily read Jane Austen's Pride & Prejudice. For me it's a ritual that never gets old.

Maybe I should be more precise and call it my annual Mr. Darcy fix.

As I finally put to rest the last pages of  P & P, I stared blankly at the ceiling above my bed. And the first thought in my head was how appalled Jane & Elizabeth Bennett would be were they alive and well today, at the sight of  McDonald's infesting their beloved countryside. Imagine them in Bath & Stratford, staring out from their carriages aghast at the big neon M's scattered through the pristine landscape.

And then I realized that on the other hand, Lydia and Kitty Bennett would be thrilled! After all, it would be much more fun for them to hang out at a Macker's than take their customary walks to Merriton to view the Officers of the regiment.

As I turned over and related my thoughts chucklingly to Mr. Hubby, Mr. Hubby in turn made an excellent point. He said, "What reason would the officers have to stay in Merriton and they would  just as well spend their evenings at the Macker's. And so McDonald's would become a social institution of sorts!"

Ghastly, I say! It was with this unpleasant thought I lulled away to sleep.

Another side effect of my annual Pride & Prejudice read (besides such useless thoughts whizzing around in my head)  is that I always awaken the next morning with an insatiable desire for hot English Breakfast tea and fresh scones.

As it so happens, of all the things in the world I could probably eat scones (pronounced scawnes) every single day for the rest of my life - if I could get a written guarantee to not gain a single ounce of weight that is!

So most of the time I tuck away my overwhelming desire for these beauties in far recesses of my mind waiting for that perfect excuse to whip up a batch. It's a good thing that I read Pride & Prejudice annually and not monthly!

A word of caution - fix a double batch! Everyone I've served these to have said these were the best scones they had ever tasted which in my book means only one thing - fresh & feather light! You think I'm kidding? Nope! I actually weighed a Starbucks scone, a local bakery scone v/s mine & mine weighed in at half - half, people!

Now I don't fuss with the triangular shape and find them just as good as 'drop' scones.

So if you are like me and could live quite happily for the rest of your life on a diet of scones, then you truly, deeply and madly need to give these a try!

To get started you will need -  all purpose flour, fresh blackberries (NOT overripe & gooey but rather fresh & firm), baking powder, white sugar, eggs, unsalted butter, heavy cream, sour cream, salt & lemons (rind only)

Cook's Note - If you use over ripe blackberries they smear the entire batter making the scones unsightly (speaking from first hand experience here)

 

 

Prepare the ingredients -

Eggs - Beat and set aside

Egg wash - Beat an egg with 1 tbs water with a fork & set aside.

Lemons - Grate the rind using a zester or a fine vegetable grater. Be sure to keep turning the lemons as you zest so you don't zest into the pith.

In a a large mixing bowl -

Preheat the oven to 425 deg F.

 

Place the ingredients, all-purpose flour, baking powder, white sugar, salt & softened unsalted butter in a food processor fitted with a metal blade.

On the lowest setting blend till the flour & butter is well mixed. It will be crumbly like soft breadcrumbs.

Empty the contents to a large mixing bowl.  

Transfer the lemon rind to the flour butter mixture.

Add the beaten eggs, heavy cream & sour cream to the flour.

 

Add the fresh black berries.  If your blackberries are over ripe the juice will tint the entire scone batter. Therefore use firm, fresh blackberries.

With a rubber spatula, begin to fold the mixture.

This is very important - do not over mix. STOP as soon as the mixture is blended. Over working the dough makes awful scones.

Line a baking tray with parchment paper. Spray with non-stick baking spray.

  

Using clean hands, take a 2" piece of dough and gently place on the baking tray.  Pat down till the scone dough is about 1/2" thick.

Place the scones in rows, not touching each other and about an inch apart if you can manage it.

Using a pastry brush, brush the egg wash over the top surface of the scones and set aside for 10 -15 minutes.

Bake in preheated oven for 15 minutes or until the tops begin to brown. Do not over-brown.

Remove from the baking tray & set aside to cool slightly for about 10 minutes.

Serve warm with clotted cream (post to follow)  and strawberry preserves. Scones are best eaten fresh and never taste the same the next day.

The scones are flaky and oh! so light!

Th flavors of the lemon with the fresh blackberries is wonderful. There is nothing quite like eating these warm with clotted cream. The scent of lemons wafts through as you bite into a scone.

Perfect, washed down with cups of strong tea or coffee. So easy to make & all you need is about 30 minutes and you too could be sitting curled up on the couch in culinary heaven, dreaming of Mr. Darcy!

Recipe for 

Blackberry & Lemon Scones

Preparation time - 15 minutes

Resting time - 15 minutes

Cooking Time - 15 minutes

Serves 4-6, Makes 10 large scones

Shopping list

2 cups all-purpose flour

1 small container fresh, firm black berries (approx 3/4 cup)

3-1/2 tsp baking powder

1/4 cup + 1 tbs white sugar

1/4 + 1/8 cup softened unsalted butter

2 eggs

1/2 cup heavy cream

1/4 cup sour cream

3/4 tsp salt

grated lemon rind (zest) of 2 lemons

Egg wash

1 egg

1 tbs water

Preparation -

Lemon rind - Using a grater, grate the rind of 2 lemons into a bowl. Transfer the rind to the flour butter mixture.

Eggs - In a separate bowl, beat 2 eggs  with a fork till it is blended. 

Egg wash - In a separate bowl, beat an egg with 1 tbs water, using a fork till blended.

Baking Method -

Preheat the oven at 425 deg F.

Place the ingredients, all-purpose flour, baking powder, white sugar, salt & softened unsalted butter in a food processor fitted with a metal blade.

On the lowest setting blend till the flour & butter is well mixed. It will be crumbly like soft crumbs.

Empty the contents to a large mixing bowl.

Add the beaten eggs, heavy cream & sour cream to the flour.  Stir. Add the blackberries & with a rubber spatula, gently begin to fold the mixture so it is thoroughly mixed. 

This is very important - do not over mix. STOP as soon as the mixture is well blended. Over working the dough makes awful scones.

Line a baking tray with parchment paper. Spray with non-stick baking spray.

Using clean hands, take a 2" piece of dough and gently place on the baking tray.  Pat down till the scone dough is about 1/2" thick.

Place the scones in rows, not touching each other and about an inch apart if you can manage it.

Using a pastry brush, brush the egg wash over the top surface of the scones and set aside for 15 minutes.

Bake in preheated over for 15 minutes or until the tops begin to brown. Do not allow the scones to over-brown.

Set aside to cool slightly. Serve warm with clotted cream and strawberry preserves.

Enjoy!