BUTTERMILK BLACKBERRY SCONES
Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller
Miracle Farm Bed and Breakfast Spa Resort Is a certified organic inn located on twenty-five acres in Floyd, Virginia, along Virginia's Crooked Road Historic Music Trail. It shares its land with Miracle Farm, a nonprofit animal sanctuary. Since blackberries grow wild all over the mountains, I'm always happy to find another blackberry recipe, and this one is lovely. It's one of those versatile, add-your-favorite-ingredient recipes that are fun to make. You might want to use blueberries, raspberries, or strawberries instead of the blackberries. Any ingredient that tastes good with orange will work nicely.
Makes 8
INGREDIENTS
• 2/3 stick unsalted butter, melted
• 1 teaspoon grated orange zest
• 1 tablespoon Grand Marnier
• 1¾ cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup sugar
• 1/3 cup golden raisins
• 2/3 cup buttermilk
• 1 cup fresh blackberries (or other berries, fresh or frozen)
DIRECTIONS
PREHEAT the oven to 400°F. Lightly grease a baking sheet.
IN A SMALL BOWL, combine the melted butter, orange zest, and Grand Marnier. Let it sit as you mix the other ingredients.
IN A LARGE BOWL, mix the flour, baking powder, baking soda, and sugar together. Add the raisins and stir to coat them.
STIR the buttermilk into the melted butter mixture, then mix it in with the dry ingredients. Gently fold in the blackberries. Shape the dough into a ball and place it on a lightly floured surface. Divide the dough into eight equal size mounds and place them on the baking sheet. Bake for about 20 minutes, or until golden brown Let cool on a wire rack.
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