Blackberry Almond Scones

Scones

1. PREHEAT oven to 400°F.
2. LINE a baking sheet with parchment paper.
3. PLACE 2 ½ cups all-purpose flour into a large mixing bowl.
4. ADD 1⁄3 cup sugar.
5. ADD 2 ½ teaspoons baking powder.
6. ADD ¼ teaspoon baking soda.
7. ADD 1/2 teaspoon salt.
8. STIR to combine.
9. CUT IN 1⁄2 cup (1 stick) unsalted butter using a pastry blender or fork until a coarse, pea-sized mixture forms.
10. CHILL flour mixture in refrigerator until needed.
11. POUR 1⁄2 cup plus 3 tablespoons whole milk into a small mixing bowl.
12. ADD 1⁄2 cup sour cream.
13. ADD 1 teaspoon lemon zest.
14. ADD 1 1/2 teaspoons almond extract.
15. WHISK to combine.
16. SET ASIDE milk mixture.
17. FORM a well in the center of the flour mixture and POUR IN milk mixture.
18. STIR just until combined and a shaggy dough forms. Do not over mix.
19. POUR OUT dough onto lightly FLOURED work surface.
20. KNEAD and PRESS dough lightly into an oval approximately 9 inches by 12 inches and about 1⁄4 inches thick. Do not over mix.
21. SPRINKLE 1 package (6 ounces) blackberries over half of dough and FOLD opposite edge of dough over blackberries.
22. SHAPE dough into a circle about 7 inches in diameter.
23. FLOUR a chef’s knife lightly and CUT dough into 8 triangles as you would a pizza.
24. TRANSFER scones to prepared baking sheet and CHILL in refrigerator 15 minutes.

Topping

1. PLACE 1⁄4 cup sliced almonds into a small bowl.
2. ADD 2 tablespoons melted unsalted butter.
3. ADD 1 ½ tablespoons demerara sugar or raw sugar.
4. STIR together.
5. SET ASIDE almond mixture.
6. BRUSH top of each scone with about 1 teaspoon whole milk.
7. PRESS 1 – 2 teaspoons almond topping gently onto top of each scone.
8. BAKE 15 – 20 minutes or until scone edges are golden brown.
9. SERVE warm or at room temperature.