Blackberry & brie scone
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ½ cup coarsely chopped walnuts
- i cup blackberries cut in half
- ¾ cup + 2 tbsp buttermilk (plus extra for brushing tops)
- 130g brie cheese, rind removed and cut into ½ inch cubes
- Put brie in the freezer for 10 minutes
- Pre-heat oven to 450 F.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
- Gently fold in the blackberries and walnuts.
- Add the ¾ cup + 2 tbsp buttermilk and mix until just combined
- Pat dough into 2 or 3-inch rounds and arrange on prepared baking sheets. Brush tops with a little extra buttermilk.
- Bake for 10 minutes.
- While scones are baking, remove brie from freezer, cut rinds off, and cut into ½ inch pieces.
- Remove scones from oven and form a depression in the tops using the back of a wooden spoon. Press a few squares of brie into each depression.
- Return to oven and bake for 2-3 more minutes until brie is melted, and scones are lightly golden.
- Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/04/22/blackberry-brie-scone-paired-with-bozeman-blend/
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