Any morning started at Brooklyn's The Good Batch is a good morning, but it's made even better when you opt for one of the bakery's sweet-tart scones, which you can now recreate at home. If you want to wash the blackberries, go ahead, but note: Do it hours ahead of time so that they're completely dry when it comes time to mix them into the dough. That'll keep them from adding unnecessary moisture to the scones.
For more sweets from The Good Batch, try this lemon buttermilk cookie recipe.
Glazed Buttermilk Blackberry Scones
Recipe adapted from Anna Gordon, The Good Batch, Brooklyn, NY
Yield: 12 scones
Prep Time: 30 minutes, plus cooling time
Cook Time: 25 minutes
Total Time: 50 minutes, plus cooling time
For the Dough:
2¼ sticks butter
4 cups all-purpose flour
⅓ cup + 1 tablespoon sugar
1 tablespoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
Zest from 1 lemon
1¼ cups fresh blackberries
1 cup buttermilk, divided
¼ cup heavy cream, for brushing
For the Glaze:
1 cup fresh blackberries
¼ cup sugar
Juice from 1 lemon
1 to 2 cups confectioners' sugar
1. Preheat the oven to 400° and line a sheet tray with parchment paper. Cut the butter into ¼-inch cubes and set aside in the refrigerator while measuring the rest of ingredients.
2. Make the scones: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, lemon zest and cold butter. Use your hands to rub the butter into the dry ingredients. Stop when all the butter is incorporated and there are no more large pieces.
3. Pour in three-quarters of the buttermilk and gently fold wet and dry together until a dough forms. Add the berries without crushing them by mixing in gently. Add the remaining buttermilk.
4. Place the dough onto a lightly floured clean surface. With as little handling as possible, use your hands to shape the dough into a circle, approximately 2 inches tall. Cut the dough into triangle shapes, or use a round cookie/biscuit cutter 2 to 3 inches in diameter to cut out circles. Gently reshape and cut the remaining dough until it's all cut.
5. Place the scones on the prepared sheet tray, at least 3 inches apart. Using a pastry brush, brush the heavy cream on top of the scones.
6. Bake for 24 minutes, rotating halfway through. The scones are done when the exteriors are a golden brown and have a crackly crust. Remove from the oven and allow to cool.
7. Meanwhile, make the glaze: Combine the berries and sugar, mashing up the berries and allowing the sugar to coat as much of the fruit as possible. Rest them in a mesh strainer with a small mixing bowl underneath to catch the juice for roughly 10 to 20 minutes. Occasionally stir the berries and press out the juice. Once all the juice has been extracted, strain the sauce and discard the seeds and pulp. Stir in half the lemon juice and whisk in 1 cup of confectioners' sugar until fully dissolved. For a thicker glaze, add more confectioners' sugar until the desired consistency is reached. For a tarter glaze, add in the remaining lemon juice.
8. Once the scones have fully cooled, drizzle them with the glaze, or dip the scones directly into the glaze. Allow the glaze to set before serving.