Blackberry Cream Scones

 

2 cups all−purpose flour 3 teaspoons baking powder 2 tablespoons granulated sugar 1/2 teaspoon salt 4 tablespoons butter 2 eggs, beaten (reserve 1 tablespoon of egg

 white for brushing on top) 1/3 cup whipping cream 1 (16 ounce) can blackberries, well drained 2 teaspoons coarse sugar

In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff dough. Turn out on a lightly floured board and knead lightly until dough sticks together.

Divide dough into four parts. Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick. Arrange 2 circles on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the berries on each circle leaving about 1 inch all the way around. Cover with the remaining two circles and pinch around the edges to seal in the berries. Score the top of each round into quarters with a knife. Brush with the reserved egg white and sprinkle with coarse sugar. Bake at 400 degrees F for 20 minutes or until golden brown.

Serve warm.

Makes 8 scones.