Winding & Unwinding Vines with Blackberries and Scones

In these final days of fall, if you’re lucky, you’ll stumble across a snaggle of blackberry vines and clusters of overlooked hidden gems. Perhaps they managed to escape the hands of other explorers earlier in the season, or perhaps, they were meant for you.

As blackberry season comes to a close in October, some might look upon these plants as an invasive species, while others might see them as inspiration because of how they grow — wild and free. Their meandering nature is not unlike the winding roads in and around Big Sur, dotted with local treasures ripe for discovery. 

Our Highway 1 neighbor to the north, Big Sur Bakery, often serves up pastries featuring berries and blackberries. Paired with morning coffee rituals or afternoon tea reflections, these delicious treats are the perfect part of an intentional moment of self-care to help you unwind racing thoughts, discern to do lists, and let go of attachments to make space for possibility.

‍

Blackberry Scones

Prep time: begin the first step two hours before oven time

Ingredients

Makes two dozen

• 1 c fresh blackberries 
• 3 ½ c all-purpose flour 
• 1 c granulated sugar
• 1 tbsp baking powder
• 2 tsp baking soda
• 1 ½ tsp kosher salt
• 1 c (2 sticks) cold, unsalted butter, cubed
• 2 tbsp vanilla extract 
• ¾ - 1 c well-shaken cultured buttermilk 
• 2-4 tbsp turbinado sugar

Instructions

1. About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put it in the freezer. (If using large berries, cut them in half.) 
2. Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes. 
3. Preheat the oven to 375°F. Adjust the oven rack to the middle position. Line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside. 
4. Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.
5. Make a well in the center. Combine the vanilla and 3/4 cup buttermilk in a separate bowl, and pour the mixture into the well. 
6. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass. Let stand for 3 to 5 minutes to let the flour absorb the liquid, then fold one more time. (If the dough seems simply too dry to come together, add 1 tablespoon buttermilk at a time until it just barely comes together. The dough should not be too wet; the scones will spread too much.)
7. Add the frozen fruit and gently mix them in, trying not to crush them. 
8. To shape the scones, scoop a small handful into your palm and press it into a tall, fat puck (idea: one inch high, three inches in diameter) and put it on the prepared baking sheet. Repeat, leaving enough room for the scones to double in size.
9. Sprinkle the tops of the scones with the turbinado sugar. Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
10. Carefully transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days.

Notes

• Don’t skip the instructions to freeze the fruit and keep ingredients cold, including chilling the bowl of dry ingredients and butter before mixing.
• The original recipe calls for larger dough portions to yield one dozen scones, but making smaller “pucks” yields two dozen, more personal-sized scones.

Wild & Free Ideas

• Use vegan buttermilk. Here are 7 substitutions.
• Add lemon zest to the turbinado sugar sprinkle.
• Go butter-free with a coconut oil substitute. For this scones recipe, pre-mix ¾ c of coconut oil with ¼ c of tepid water.