Blackberry Thyme Scones Food

THE BEST BLACKBERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Sift all dry ingredients in a large bowl.
• Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
• Knead to form dough. Form dough into 3-4 inch balls.
• Place on lightly greased cookie sheet and flatten slightly.
• Bake 15 - 20 minutes.
• Remove to rakes to cool. Best served warm.

BLACKBERRY THYME SCONES

Steps:

• Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper and set aside.
• In the bowl of a food processor, combine almond flour, arrowroot flour, palm sugar, baking powder and sea salt. Pulse to remove any lumps.
• Add egg, melted coconut oil, vanilla, thyme leaves and lemon zest. Pulse until combined and dough begins to form a ball.
• Remove dough to baking sheet and gently fold in frozen berries.
• You want to work as quickly as you can so the berries do not begin to thaw and bleed all over your dough.
• Press down to flatten dough, use a sharp knife to cut into eight triangles and separate so the sides can brown.
• Bake for 25 minutes or until edges are nice and brown but not burnt.
• Remove scones to an elevated cooling rack and allow to cool completely before serving.

BLACKBERRY & THYME FRENCH 75 RECIPE BY TASTY

Steps:

• Thyme simple syrup: In a small pot, combine sugar, water, blackberries, and thyme sprigs. Whisk well and bring to a simmer. Let simmer for about 5 minutes and lightly crush the blackberries with a fork. Strain through a sieve and cool.
• Cocktail: Fill a cocktail shaker with ice. Add prepared simple syrup, NOLET'S Gin, lemon juice, tonic water, and one blackberry. Shake vigorously for 30 seconds.
• Strain into a coupe glass and top with sparkling wine.
• Garnish with a thyme sprig and remaining two blackberries.
• Enjoy!

BLACKBERRY SCONES

Steps:

• Preheat oven to 425 degrees Fahrenheit. Whisk the milk and the egg together until frothy and then set aside. In a large bowl, blend the flour, baking powder, and salt. Add the butter and blend the mixture with your hands until you have no lumps larger than a pea. Add the sugar and the blackberries and toss about until the blackberries are coated with the flour mixture. Add the egg mixture slowly until the dough comes together. Leave any remaining egg mixture to brush on as glaze.
• Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately 1/2 an inch thick, and cut into 8 wedges. Place on an ungreased baking sheet or a Silpat. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 10-15 minutes, or until golden. Cool on a wire rack.