While I was home last weekend I was heading out for a walk when walking through our gate, stopped to pick some yummy ripe blackberries & stuffed my face, however continued on with my walk. Later that day got a desire to pick some really juicy blackberries before they were spoiled within a few days. So I went back with my little bucket to pick some, most of them were lucious black blobs while you do tend to find one of two that look lovely but then a little maggot jumps out at you & nearly scream!
I was happy heading back to Dublin sunday night with my little bowl of berries & bundle of rhubarb from mums garden. On Monday I decided I wanted to make sure to use up the berries before they spoiled so decided I’d make some blackberry scones & smoother them with butter when hot, nothing nicer with a cuppa tea. So Tuesday morning the rest of my batch of scones were devoured in work.
With the rest of the berries I made a Blackberry coulis which I got receipe for on Murphys Ice Cream Ireland blog, this would be lovely with merginue & cream. So hopefully next weekend I will manage to pick enough berries to make a pot of blackberry jam!!
I think this Seamus Heaney poem Blackberry Picking tells the story of our beautiful summer so well and blackberries rotting & growing furr if not used nearly instantly.
“Late August, given heavy rain and sun
For a full week, the blackberries would ripen.”
Makes 18-20 scones
900g (2lb) plain white flour
170g (6oz) butter
110g (4oz) blackberries
3 free range eggs
pinch of salt
55g (2oz) caster sugar
3 tsps baking powder
450ml (15floz) approx. milk to mix
First preheat the oven to 250C
Sieve all the dry ingredients together in a large wide bowl.
Cut the butter into cubes, toss in the flour and rub in the butter.
Add the blackberries. Make a well in the centre.
Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough.
Turn out onto a floured board. Knead lightly, just enough to shape into a round. Roll out to about 22cm (1inch) thick and cut or stamp into scones.
Put onto a baking sheet
Brush the tops with egg wash or milk.
Bake in a hot oven for 10-12 minutes until golden brown on top.
Cool on a wire rack.
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