What’s better than a freshly baked, glazed scone? Not much my friends, not much. Let’s have a moment of silence for all the lonely scones out there waiting to be eaten…..Now, down to business. Recently I have discovered a revelation in the world of baking. FLAVORED GLAZE!!!! Why didn’t I think of that before??? So, here’s how it went down. I was whisking up a classic powdered sugar and water glaze, when an delicious item drifted through my thoughts:….blackberry syrup……And…an idea was born. Why not put blackberry syrup…in the glaze!?!?! So, I trusted my instincts, and took the plunge. Then….I tasted it. There are no words. Only fireworks of flavor, cannonballs of goodness, catapults of deliciousness, and snowballs of addiction (we just had a big snow this weekend and it melted today and now it’s gone and I miss it). Anyway….let me stress the fact that this glaze is dangerously. good. I use the word dangerous because, obviously this food is not on any kind of diet. Unless you’re on a scones-only diet. Maybe that’s like one of those weird cookie-only diets? Seriously? Who believes that you can eat only cookies and lose weight? Contrary to popular belief, it is possible to have too much of a good thing. Besides, they probably taste like those weird health cookies that remind me of squishy hay sprinkled with that bitter-dirt-flavored excuse for chocolate chips……where was I? Oh yes, blackberry glaze! Enough rabbit trails, let’s bake!
The Scones: 2 cups unbleached all-purpose flour, 1 stick frozen butter, 4 tbsp. sugar, 1 heaping tbsp. baking powder, 2/3 to 1 cup evaporated milk, 1 egg, 1/2 tsp. salt.
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or grease it well. Whisk together the dry ingredients in a medium mixing bowl. Cut the butter into chunks. Dump both of these things into the bowl of your food processor. Pulse until the butter is halfway combined. Dump the mixture back into the mixing bowl. In a separate, small bowl, whisk together 2/3 cup of the milk and the egg. Reserve a couple of tablespoons of this mixture for later. Add the rest to the dry mix. Fold together with a fork until mostly combined. Turn the dough out onto a flat (+clean) surface. If the dough is dry, add more milk. It should be sticky, but relatively easy to handle. Mush the dough together until it forms a disc. Cut out your scones with a small jelly jar or a small glass cup. Place the formed scones onto the baking sheet. Brush with the reserved egg-milk mixture. Bake for about fifteen minutes. An easy way to tell if they are done is to stick a toothpick into the center, if it comes out clean, they are done.
Dreamy Blackberry Scones: 1/2 cup powdered sugar, 2 tbsp. water + more if needed, 2-4 tbsp. blackberry syrup.
Whisk together all of the ingredients in a small bowl. If the glaze is light purple, you have enough syrup. If the glaze is really thick, you need more water, it should be pourable, but not too thin. If the glaze is too thin, you need more sugar. Drizzle the glaze evenly over the warm scones. Serve immediately! These will not last long!
It’s so pretty I could cry….