Take One [Blackberry Walnut Sour Cream Scones]

Amanda here! I thought I'd kick things off with a batch of scones I whipped up this morning when I was trying to write a paper. Somehow I think I get textbooks and cookbooks mixed up and the result isn't pretty. But it makes the kitchen smell nice!

I based these scones off a recipe from the Smitten Kitchen blog, but decided to make them with sour cream instead of heavy cream, and use blackberries and walnuts for a more unique flavor combination. They are pretty simple and turned out moist and flavorful, perfect for a cool fall morning.

Blackberry Walnut Sour Cream Scones

2 cups all-purpose flour

1/4 cup brown sugar

1 TB baking powder

3/4 tsp salt

dash cloves

2 TB cold unsalted butter

1 cup sour cream

1/4 cup heavy cream

zest of half an orange

1/2 tsp vanilla extract

2/3 cup blackberries, coarsely chopped

1/3 cup chopped walnuts

heavy cream, coarse sugar for baking

First, preheat the oven to 425. Take out a single baking sheet, and line it with parchment paper.

In a medium bowl, whisk or sift together flour, sugar, baking powder, salt, and cloves.

In another small bowl, stir together sour cream, heavy cream, orange zest, and vanilla extract. Place in freezer for a few minutes to keep it cold.

Chop the butter into small cubes and add it to the flour mixture, rubbing it in to get it fully incorporated but with small pieces of butter distributed throughout. Add the sour cream mixture, and give it a few gentle stirs to begin stirring the two, careful not to overwork the dough. Add the blackberries and walnuts, and knead gently with your hands until all the dough sticks together and all the flour is incorporated. Turn the dough onto the parchment lined baking sheet and pat into an 8 inch wide circle. Cut into 8 equal wedges and spread them out on the parchment. Brush with a little heavy cream and sprinkle with coarse sugar.

Bake for 15-18 minutes, until golden brown. Let cool, only slightly, for maximum deliciousness!