Ingredients and Directions


2 cups all−purpose flour

3 teaspoons baking powder

2 tablespoons granulated sugar

1/2 teaspoon salt

4 tablespoons butter

2 eggs, beaten (reserve 1 tablespoon of egg

white for brushing on top)

1/3 cup whipping cream

1 (16 ounce) can blackberries, well drained

2 teaspoons coarse sugar

In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended. Using a

pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff

dough. Turn out on a lightly floured board and knead lightly until dough sticks together.

Divide dough into four parts. Roll each part out to make a circle about 6 inches in diameter and about

1/4 inch thick. Arrange 2 circles on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the

berries on each circle leaving about 1 inch all the way around. Cover with the remaining two circles

and pinch around the edges to seal in the berries. Score the top of each round into quarters with a

knife. Brush with the reserved egg white and sprinkle with coarse sugar. Bake at 400 degrees F for 20

minutes or until golden brown.

Serve warm.

Makes 8 scones.

Source : http://freecookingrecipes.net