10 years ago, or maybe even longer, the mr and I planted 2 little blackberry canes in the way way back yard of our first house. Nothing big and we were not expecting much, which was good because for the years we lived there after that, nothing really happened with them beside becoming bigger and more thorny.
And then we moved and I kind of forgot about them.
But the other day while the mr was over there (we still own the building and have a barn that the mr works out of) he told me to go check out the bushes. Holy shit, those suckers are humongous, viscous as all hell, and were dripping (literally) with big, fat, juicy blackberries. So many in fact that I could barely pick them off before they all started to just fall off. I filled up two big containers, after eating like 2 pounds at least, and could have gotten more but I had no where else to stick them. Plus I was covered in gashed from the thorns. So I left the rest for another day.
I asked what the mr wanted me to make with the berries (in between eating big handfuls of the berries) and he asked for scones. So scones it was. Easy enough but I felt that I needed to add a little something something to spice it up a bit and that is why I added the black pepper. And because I like pepper and berried together and figured everyone will too. And let me tell you, so far they do, like really really do.
I mean who wouldn’t like a sweet and spicy scone made with hand picked berries from berry bushes long ago planted with love that grew into monsters with thorns the size of knives that nearly killed me?
No one wouldn’t. Everyone wants a scone.
And don’t worry if you don’t have killer blackberry bushes in which to harvest berries from. You can buy them too. Just won’t be as special is all. HA.
To the scones.
The stuff. Flour, baking powder, baking soda, and salt are in the big bowl. Then there is coconut oil, almond milk, sugar, vanilla, and apple cider vinegar. And course ground black pepper and blackberries that I froze. You need to use frozen berries or else you will have yourself a hot mess.
Easy peasy. Dump pepper and sugar into the bowl with the rest of the dy and mix well. Dump in the solid coconut oil and cut it in like you would butter, until it is crumbly. Add in the milk, vinegar, and vanilla and gently mix until most the dough starts to come together, then add in in frozen berries.
Dump the dough onto a lightly flour surface. Yes, the dough is barely sticking together but that is alright, just smash and pat it until it sticks and comes together. Once together, pat it down into a round disk about an inch thick. Just know, as you are working it, the berries are gonna start to break apart which is totally fine, but your hands will turn purple.
Flatten and cut. Just about scones now, but not quite.
Place scones on a baking sheet and brush the tops with a little milk then lighty sprinkle more sugar and black pepper on the tops and then pop them into a hot oven.
Bakes and lovely and cooling ever so slightly..
Grab a plate, something hot to drink, and more berries because you can never have to many berries.
And eat. Still warm and all sorts of good.
Blackberry black pepper scone. Now you have them and everyone will want them. But know, there is no shame in hiding what you don’t not want to share.
blackberry black Pepper Scones
makes 8-12 scones (depending how big you cut them)
2 1/2 cups all purpose flour
1/3 cup white sugar plus a tablespoon more for dusting tops
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons course ground black pepper plus a little more for dusting tops
1/2 teaspoon salt
1/2 cup solid coconut oil
1 teaspoon vanilla
1 hefty cup frozen blackberries
1 tablespoon apple cider vinegar
3/4 cup cold plant milk plus about a tablespoon more for brushing on top
Preheat oven to 375
In a large bowl mix together the flour, baking powder and soda, salt, sugar, and pepper until well combined. Dump in the solid coconut oil and using a fork or pastry cutter, cut it into the dry until the mixture becomes crumbly. You do not want to fully incorporate the oil. Now dump in the cold milk, the vanilla, and the vinegar and gently mix until a dough starts to form. Dump in the blackberries and continue to gently mix until the dough just start to stick together.
Dump dough onto a lightly flour surface and gently squish, mush, and part the dough until it forms a ball. The berries will start to break apart and that is ok. Then flatten the dough into a disk that is about an inch thick. Take a knife of dough cutter and cut in half, then those halves into half, and then those halves in half. (8 pieces) You can even cut a few smaller if you want.
Place cut scones on a baking sheet and brush the tops with remaining milk then sprinkle tops with sugar and a little more pepper
Bake for 30 minutes or until golden brown. Once baked, remove from oven and place on a wire rack to cool.
Eat, warm of room temperature. Just don’t wait too long.
Store left overs in airtight container at room temperature for 2 day, 3-5 in fridge, or freeze individual scones for months. Just pop them back into a hot oven for 10 or so minutes to reheat.