450 g self raising flour
1/2 teaspoon salt
2 teaspoons baking powder
75 g butter; diced
75 g caster sugar
225 g blackberries
200 ml milk; approximately
1 egg; beaten
Yield: 16 scones
Sift the dry ingredients together in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and berries. Stir in enough milk to form a firm dough. Knead very lightly and roll out on a floured surface about 2.5 cm thick. Using a 6 cm plain cutter, stamp out rounds, taking care to avoid cutting through the berries. Knead and carefully re-roll as necessary. Place the scones on a greased baking tray and brush the tops with beaten egg. Bake at 220 C / 425 F / Gas 7 for about 10 minutes until well risen and golden.
NOTE:
Frozen blackberries also work successfully – just add them straight from the freezer.