These Drop Scones with Blackberry & Lemon are scrummy but…do you know the old wives tale regarding the end of the Blackberry season? Apparently, the Devil empties his bladder (the polite version) on blackberry bushes on October 1st, meaning they shouldn’t be picked after this date.
Not sure I believe that rumour, but I do agree that they often get bitty & pippy at this time of year. If you have time this week, do try and get out to collect some before they are past their best.
Drop Scones with Blackberrry & Lemon
- 110 g Plain Flour
- 2 tablespoons sugar
- 1 beaten egg
- 150 ml milk I used Soya but as always, use what you like
- 110 g blackberries
- 1 tablepsoon honey or sugar
- Juice from 1/2 a Lemon
Sieve the flour into a mixing bowl and add the sugar. Make a well in the centre, add the egg then slowly stir in the milk, bit by bit.
The runnier your batter, the thinner the drop scones, so if you want small puffy ones, use a tad less milk.
Heat a frying pan until moderately hot, and grease lightly with butter or oil. Spoon in the mixture a tablespoon at a time leaving space for each round to spread a little.
When the scones show bubbles all over the top, slide a spatula underneath and turn over. Heat on the second side until golden.
Serve piping hot with honey, butter or this...
Heat together the fruit & sugar/honey in a small pan with a lid until the sugar is dissolved, the fruit is soft and there is plenty of juice. Pour over your naked pile of drop scones and gorge yourself silly!