Mom is coming home today from being gone for one month -one month too long. She’s been in Spokane helping my younger sister, Grace, and her family adjust to the newest member of their family, sweet baby Emma. It’s funny, mom moves in with us and just when we get into a rhythm of sorts, she leaves us. Her absence was felt immediately and I was quickly reminded how much we appreciate all that she does for us. Her presence here makes the family environment so rich and wonderful. I’ve missed mom.
I spoke with my sister on the phone today and she is sad mom is leaving. I felt bad for her but would be lying if I didn’t tell you I am very relieved her plane will be landing in the next half hour.
It will be nice to have her home again, even if only for a little while. My other sister Janice is expecting her second baby next month and I’m told by her not to get too used to having mom around.
So today I baked scones in her honor. A welcome home treat just for her. It’s also a bribe to remind her which daughter has the homemade goodies you can’t get anywhere else. After all, there is no place like home.
I am very happy to share with you this recipe for Blackberry Honey-Wheat Cream Scones. They are so good, I really wish you were here to eat one with me. I had been thinking about making blackberry scones all week and decided to let my instincts determine the type of scones I thought would make me the most happy. The more I thought about the flavor and texture of the berries, I couldn’t help but think using whole wheat flour was the better way to go. However, my goal wasn’t to make the healthiest scones but the most flavorful ones. I wanted scones with layered flavors with a hint of sweetness. I wanted the same melt in your mouth texture I’ve become spoiled by when making regular cream scones. As a result, I used a little bit of brown sugar and a couple tablespoons of honey to compliment the flavor of the wheat. Oh my word, hold the butter. These scones are perfect with no need for any butter of jam. Eat them while they are still warm, preferably in a quiet house and by yourself so you can just enjoy every bite.
<update> She’s home.
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 4 tablespoons brown sugar
- 1 tablespoon baking powder
- ¼ tsp salt
- 4 tablespoons cold unsalted butter, cut into cubes
- ¾ cup heavy cream
- 1 egg slightly beaten
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1½ cups frozen blackberries
- Preheat oven to 400 degrees F. In a food processor, add both flours, baking powder, brown sugar, and salt. Puslate the dry ingredients for a couple of seconds to mix everything. Add the butter. Pulsate again until a coarse meal forms. Transfer everything to a large mixing bowl. Add the heavy cream, egg, honey, and vanilla extract and knead the dough inside the bowl until it comes together. Add the frozen blackberries and work the dough with your hands and fast as you can into a large ball. -The less you handle the blackberries, the less purplish colored scones you’ll have. Frozen blackberries also help the berries keep their shape instead of getting smoothed into the dough.-
- On a floured surface, flatten the dough ball into a disk one inch thick. Cut the disk into eight equal pieces. Place the scones on a baking sheet lined with parchment paper. Bake the scones for 15-18 minutes or until the bottoms are golden brown. Transfer scones to a wire rack to cool.