Here in Victoria, it’s serious blackberry picking season. Our city is infiltrated with these prickly bushes that seem to sprout up just about everywhere. Along the sides of highways, country backroads, in people’s backyards, along bike paths…
Because of this, you see people picking blackberries wherever and whenever they have a chance. Whether that’s just popping a few in their mouth as they’re walking along the road, or a more serious approach involving buckets, multiple people, and some thorn-avoiding strategies, Victorians love their blackberries.
The good news for us is that blackberries are amazing in baked goods. So good. Especially, when they’re freshly picked and taste exactly like summer and sunshine.
Today, we decided to bring you blackberries in breakfast format, although they are equally scrumptious in things like crisps, cobblers, and cakes. But for now, we’re going to focus on how great they are when combined with ricotta and butter to create rich and buttery scones.
Ricotta isn’t just for lasagna! If you’ve never baked with ricotta, these scones are the perfect introduction. It’s a great complement to the sweetness of the blackberries and adds another dimension of flavour beyond the butter.
Besides the ricotta, these scones follow a fairly standard procedure for baking, starting with combining cold butter with your dry ingredients and then mixing in the wet ingredients. You should be able to easily whip these up for a weekend breakfast or brunch with little to no fuss. And, if you make them on Sunday, you may even have some left over for snacking during the week!
Fresh Blackberry Ricotta Scones
2 cups (250 g) all-purpose flour
1 tablespoon baking powder
1/4 cup (50 g) granulated sugar
1/4 teaspoon fine grain sea salt
6 tablespoons (85 g) salted butter, chilled and cut into 1-inch cubes
1 cup (135 g) fresh blackberries
3/4 cup (190 g) whole-milk ricotta
1/3 cup heavy whipping cream
Turbinado sugar (Sugar in the Raw) for sprinkling the tops
- Start by preheating your oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Next, in a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Using a pastry blender (or two knives) cut the butter into the flour mixture until the biggest pieces are no bigger than the size of small peas. Toss in the blackberries, and use the blender or knives again to break them in into smaller pieces.
- Using a large spoon or spatula, add the ricotta and heavy cream to the butter mixture and stir them in untila a dough starts to form. Then, use your hands to knead the dough gently into an even mass, in the bottom of the bowl.
- Transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat into a circular disk about 1 to 1 1/2-inches thick. With a floured pizza cutter, cut the dough into 8 equal wedges. Sprinkle with tubinado sugar if using.
- Transfer the scones to the prepared baking sheet and bake for about 15 minutes, or until they are golden at the edges. Cool on the pan for a couple of minutes before transferring to a cooling rack to cool completely. Serve with butter and/or homemade jam!
Inspired by this recipe.