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Lemon Blackberry Drop Scones

Yields1 Serving

 2 cups all-purpose flour
 1/4 cup sugar
 1 Tbsp. baking powder
 1/4 tsp. salt
 1/3 cup butter, cut into pieces
 grated zest of a lemon (optional)
 1 large egg
 3/4 cup (ish) milk
 a big handful of berries (blackberries, raspberries, blueberries, huckleberries...)
 coarse sugar, for sprinkling (optional)

Preheat oven to 425F. In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and blend it with a fork, whisk, pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.


Crack the egg into a measuring cup and add milk to make it a cup. Stir it together with a fork and add to the flour mixture; stir with a spatula until just barely combined. Add the berries and stir a couple more times, then drop the sticky dough in large spoonfuls onto a buttered or parchment-lined baking sheet. Sprinkle the tops with coarse sugar, if you like.


Bake for about 20 minutes, or less if you made small scones, until golden.