I'm getting close to my due date which means that I need to try and cook/bake as much as possible before I get banned from my kitchen.
Blackberries were the inspiration for these scones, but they were just as good without the blackberries, too. They were light and lemony. I think you could easily use this as a base for other berries or even chocolate chips.
Thanks to Joanne and Adam Gallagher of Inspired Taste for creating this recipe! The website has a great step-by-step tutorial as well. Grating butter is definitely the way to go for maximum butter distribution. I had to substitute yogurt for sour cream which made the batter a little too moist but I just dropped them like biscuits and baked them for 16 minutes. This yielded 12 smaller scones for me.