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Composition for Brenda's Blackberry Scones:
- You need 1 cup of fresh blackberries, blueberries or other fresh ripe fruit
- Require 3 1/2 cup - all-purpose flour
- Get 1 cup granulated sugar
- Make ready 1 tbsp of baking powder
- Take 2 tsp for baking soda
- Make ready 1 1/2 tsp for kosher salt
- You need 1 cup - (2 sticks) cold unsalted butter, cubed
- Make ready 2 tbsp - vanilla
- Need 3/4 cup - buttermilk
- Make ready 4 tbsp cane sugar
- You need 2 tbsp of coconut rum
Brenda's Blackberry Scones steps:
- About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put in freezer. (If large berries cut in half)
- Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes.
- Adjust the oven rack to the middle position and preheat the oven to 375°F. Line regular or jumbo cupcake tins and set aside.
- Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.
- Make a well in the center. Combine the rum, vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass.
- Add the frozen fruit and gently mix them in, trying not to crush them.
- Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers.
- Sprinkle the tops of the scones with the cane sugar.
- Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
- Transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days, because of the fruit they will mold quickly, so eat them fast! :-)
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