• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 8
    OK

    Blackberry and Chicharrón Scones

    A sweet and savory dessert, Blackberry and Chicharrón Scones are the perfect end to a meal served fresh from the oven with a scoop of coconut ice cream and whipped cream or on their own with a sprinkling of fresh cracked pepper.


    Ingredients
    1 1/2
    cups
    all-purpose flour
    1/4
    cup
    sugar
    3
    tablespoons
    baking powder
    1/3
    cup
    unsalted butter
    1
    egg
    1/2
    cup
    milk
    1
    cup
    blackberries, fresh or frozen
    1/2
    cup
    chicharrones or crispy bacon, chopped
    *
    dash of salt
    *
    fresh cracked black pepper
    Directions
    Preheat oven to 400 F. Line baking sheet with aluminum foil and set aside.
    In a stand mixer fitted with the paddle attachment, mix flour, sugar and baking powder. On the lowest speed, add butter and beat until mixture resembled coarse crumbs.
    Add egg and milk and beat until just combined. Add blackberries and chicharrones and beat for another 5-10 seconds to incorporate.
    Transfer dough to a floured surface and knead until dough holds shape and does not stick to surface.
    Mould dough into a 1/2 inch thick round. Cut in half, then each half in half again to make 8 slices in total.
    Transfer slices to baking sheet. Sprinkle with salt and fresh cracked black pepper.
    Bake scones for 15 minutes, or until golden and crisp on edges. Serve fresh from oven.

    The base number of servings for this recipe is 8
    OK

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