These American style Blackberry Scones spiced with vanilla and just a hint of cinnamon are buttery, tender and flaky. Enjoy them plain, with a dusting of confectioner sugar or drizzled with a simple icing.
Place a rack in the centre of your oven and preheat oven to 400ºF. Line a baking sheet with parchment paper.
In a medium bowl combine the flours, sugar, baking powder, ground cinnamon and salt. Whisk and set aside.
Using a box grater, grate the cold butter and add it to the flour mixture. Using your fingers, a fork or a pastry cutter, work the butter into the flour until the mixture resembles coarse meal (you should have pea sized pieces of flour coated butter in the flour mixture). If its warm in your kitchen you could place the bowl in the refrigerator while you mix the wet ingredients.
Into a small bowl, add the sour cream, milk, egg and vanilla extract. Whisk until combined.
Add the liquid mixture into the flour mixture and using a fork start to mix the dough. If the dough seems to dry, add a tablespoon of sour cream, and if it's too sticky, add a tablespoon of flour. Gently fold in the blackberries (to avoid smashing them too much).
Sprinkle a touch of all-purpose flour on your hands and counter and transfer the dough to the counter. Knead the dough gently until it comes together and shape it into an 8 inch wide disk. Using a large knife, cut the disk into 8 equal parts.
Place the scones 2 to 3 inches apart onto the baking sheet. Brush the top of the scones with a bit of milk and sprinkle with coarse sugar (or regular granulated sugar if coarse isn't available). Bake in the oven until golden around the edges. I recommend checking on the scones at the 16 minute mark, if the scones are still not golden check again in a couple of minutes.
Allow the scones to cool for 10 minutes before serving warm or at room temperature.
For flaky scones, remember to use cold ingredients. The butter should be cold or even frozen. Grate the butter using the large holes of a box grater.
Use frozen berries to make it easier to mix them into the dough without breaking them.
Do not over-knead the dough, scones only need light kneading for the best flaky texture.
Store leftover scones at room temperature for up to 2 days or store in the refrigerator for up to 4 days.
To freeze baked scones, place cooled scones in a freezer bag or container.
Thaw frozen scones on the counter for a couple hours or overnight in the refrigerator. Warm scones in the oven at 300°F for approximately 10 minutes.