BLACK SCONES RECIPES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching.
• Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.

Steps:

• Adjust oven rack to middle position and heat the oven to 400 degrees F. Line a large baking sheet with parchment paper or use a silicon baking mat.
• Whisk together flour, sugar, baking powder, baking soda, and the salt in a medium bowl.
• Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor).
• In a small bowl, whisk sour cream, egg, and lemon zest until blended then add to the flour and butter mixture. Use a rubber spatula to mix until a crumbly dough forms. Gently stir in the blackberries. Don’t worry if some of the berries are crushed a bit.
• Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
• Place scones onto the baking sheet and lightly sprinkle tops with sugar. Bake until light golden brown, 14 to 16 minutes. Cool at least 10 minutes before serving.