Blackberry Sourdough Scones

Blackberry Sourdough Scones

Ingredients

2 1/2 cups flour ( see tip above)
2 C Fresh or frozen Blackberries
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup cold butter- sliced into 8 pieces
1 cup sourdough starter
1/3 cup milk plus more if necessary)
lemon zest of one lemon
3-4 tablespoons, for brushing, optional
¼ cup sugar, for sprinkling on top, optional

Line a 8 inch cake pan with plastic wrap and fill with 2 Cups blackberries. If your berries are very tender, freeze before hand, this way they will hold their shape a little better.

In a food processor, pulse flour, salt, baking powder, baking soda and sugar and lemon zest. Pulse in cold butter until mix resembles course sand. In a small bowl mix milk and sourdough starter ( or sour cream or yogurt) together. Add starter mixture to the food processor and pulse until it just forms a ball ( just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don't over work.

Spread the dough over the blackberries and press down gently, into all the corners. Cover with plastic wrap and place in the freezer over night, or for 4 hours.

Preheat oven to 400 degrees.

Remove from freezer, remove saran, invert on cutting board. Let sit 15-20 minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Brush with milk and sprinkle with sugar (optional). Place on parchment lined baking sheet, and bake for 18-20 minutes, until golden brown.

Serve warm.