There are a lot of scone recipes out there. I tend toward a more traditional cream scone, but I did not happen to have any cream in the house…so a little internet research turned up some alternatives, and a few seemed promising using evaporated milk. After reading through them and finding some consistencies between them, I sort of made up my own recipe, fingers crossed that it would turn out.
Since it is the new year…and I’m sure you all have resolutions that you are trying to keep…many having to do with eating healthy, getting fit and watching your weight…here’s a little bonus! Using evaporated milk makes these scones lower in fat. You can substitute evaporated milk for heavy cream in many recipes, it provides the thickness and creaminess without the added fat.
Mini Blackberry Scones
2 cups flour
1 tbsp. baking powder
½ tsp. salt
3 tbsp. sugar
6 tbsp. butter, cold, cut in chunks
1 can evaporated fat-free milk
1 cup fresh blackberries
Mix your dry ingredients together, then dump in the cold chunked butter and cut it in using a pastry cutter or two forks.
Before adding the evaporated milk, toss in the blackberries. This helps them to stay whole and forces you to barely mix the batter once the liquid is added.
Pour in the evaporated milk and mix very gently. It’s okay if the berries break up a bit.
Spoon into a scone pan (we scored this one years ago from our wedding – but they are not really necessary), or dump batter onto a greased cookie sheet and spread into an approximate circle or square. Then using a pastry scraper or a knife, divide the dough into scone shapes (wedges, squares, triangles…whatever you fancy).
Bake in oven set at 400° F for 12-20 minutes depending on the size of your scone.
You are looking for tops that are golden brown.
Once they’ve come out of the oven and cooled just a bit, serve them up with honey, clotted cream, lemon curd or butter and of course, a cup of tea!