blackberry & walnut stuffed scones
The last time I had made scones they had turned out like little cake triangles. I had added far too much cream and the berries I had just mixed into the dough. They had leaked their juices all throughout, making them so soft and not scone like. I was just making them on a whim and not really paying attention. They were still good but definitely not scones. So when I wanted to make another batch, I decided to just stuff the middle of them instead of mixing the berries in. Almost the effect of the hand pies I had just made but with scone dough instead of pie dough. The scones alone are rich and buttery. The blackberries and walnuts both add a nice little crunch.
2 cups (220 g) cake flour
1/2 tsp salt
2 tsp baking powder
3 tbsp (42g) sugar
5 tbsp (71g) butter, cold & cubed
1/2 to 3/4 cup (118-177ml) heavy cream + more for brushing
1/2 cup toasted walnuts, chopped
3/4 cup blackberries, cut in half
Whisk flour, salt, baking powder and 2 tbsp sugar together in a large bowl. Add in butter quickly cut in, either using a pastry cutter or my preferred method, your hands.
Whisk the egg and 1/2 cup cream together in a little bowl then pour over the flour mix. Combine until you have a slightly sticky dough. If too sticky add just a little bit of flour. If too dry and wont come together, add a bit more cream.
Turn out dough on a lightly floured surface and divide into 2. Quickly press down each half into a circle, about 7 inch in diameter. Make sure they are the same size.
On one circle of dough, scatter the blackberries and walnuts over, leaving a 1/4 inch border. Brush the border with cream and then place the other dough circle over, pressing down the edges to seal.
Cut into 8 pieces and place on a baking sheet. Place in the fridge to chill for 15 minutes to ensure the butter is cold. Then brush the top of each scone with heavy cream and sprinkle with remaining 1 tbsp sugar.
Bake for 9-11 minutes until golden brown. Serve warm.
Scone base recipe @Mark Bittman