Baking, Breakfast & Brunch
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Berry Sage Scones

Recipe for Blackberry or Black Currant Sage Scones

When I was 18, I spent and summer in Scotland working on a little island called Colonsay. That is where I first discovered and fell in love with scones. And also put on 10 lbs in the span of one summer! Yes, I discovered more than just scones that year. Things like hearty meat pies! I’ve always been one to enjoy food…and thankfully sport. Which has managed to keep me in balance without the guilt of enjoying all the good things in life, like food, has to offer.

These scones are quite healthy and easy to boot. I use a mix of all-purpose and whole grain spelt flour, but you can easily go ahead and bake these scones using only all-purpose flour. I also use GEPA organic raw cane sugar mascobado as my choice (and only choice) of soft brown sugar for baking. Raw cane sugar is completely okay if you prefer one over the other.

Blackberry season is short and fresh black currants can be hard to come by, even in season, so when you do see either these at the supermarket or your local farmers’ market, do pick some up, if only to pop them in the freezer for later: these scones are definitely worth a try.

Scones make for a great grab-and-go portable snack for morning or with afternoon tea or coffee. Enjoy!

Click to enlarge:

Black Currant Sage Scones with Spelt Flour and Greek Yogurt

Black Currant Sage Scones with Spelt Flour and Greek Yogurt

Black Currant Sage Scones with Spelt Flour and Greek Yogurt

Recipe for Blackberry or Black Currant  Sage Scones

Sage Scones with Black Currants or Blackberries

Yields 6-8 scones

INGREDIENTS:
1 cup all-purpose flour (type 550) (125 g)
1 cup whole grain spelt flour (115 g)
1/2 teaspoon sea salt
1/4 cup brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (35 g)
1 tablespoon baking powder
1 teaspoon pure vanilla powder
50 g cold butter, cut into pieces
1 1/2 cups fresh black currants or blackberries (alternative, frozen) (200 g)
6-8 sage leaves, chopped
2 large eggs, beaten
4 tablespoons Greek yogurt (70 g)
milk, for brushing

METHOD:
1. Preheat the oven to 400°F / 200°C

2. Line a baking sheet with parchment paper.

3. In a medium-sized bowl, whisk together the dry ingredients. Add the butter and using either a pastry blender, a blender or your fingertips, work in the butter until mixture is unevenly crumbly and resembles coarse meal (until no more dry bits remain). Gently mix the berries and chopped sage with the dry ingredients.

4. In a small bowl, whisk together the eggs and then add the yogurt and mix together. Add to the dry ingredients and stir very gently, just until combined. The dough will be moist, resembling cookie dough.

5. Transfer the dough onto a floured surface (or directly onto the parchment lined baking sheet) and form the dough into a disk about 3 cm thick.

6. Cut the dough into 6 or 8 triangles (I did 6 as I wanted them to be a little bigger). Carefully separate the triangles so there is some space between each one.

TIP: To make quick round scones, use a 1/4-cup measure or tablespoon to scoop the dough onto the prepared sheet, leaving a couple centimeters between each scone.

7. Brush the tops of the scones with a little milk.

8. Bake for about 15 minutes until risen and golden brown. Remove from oven and transfer to a wire rack to cool. Enjoy!

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Black Currants

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