My first time making scones! And I must say they came out better than I expected! I love the bursts of blackberries in these.
Source: Gold Medal Self-Rising Flour bag
1-3/4 c. self-rising flour
3 T. sugar
1/3 c. firm butter or margarine
1 large egg, beaten
1/2 t. vanilla
4-6 T. whipping cream
1/2 c. fresh blackberries
Additional whipping cream
White decorator sugar crystals, or granulated sugar
Heat oven to 400 degrees.
In a large bowl, stir together flour and 3 tablespoons sugar. Cut in butter, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in egg, vanilla, and just enough of the 4-6 tablespoons of whipping cream so dough leaves the side of the bowl. Stir in blackberries.
Place dough on a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with a sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with sugar crystals.
Bake 14-16 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.