My mother is coming home today after a month away — a month that felt much too long. She spent the time in Spokane helping my younger sister Grace and her family welcome their new baby, Emma. When Mom moves in with us we find a rhythm, and when she leaves it’s quickly noticeable. Her absence made me appreciate, anew, all the little things she does to make our home warm and calm. I’ve missed her presence.
I called my sister today and she’s sad Mom is leaving. I felt for her, but I’ll admit I’m relieved: Mom’s plane lands within the hour. It will be wonderful to have her back, even if only briefly. My other sister Janice is expecting her second child next month, so Mom’s time at our house might be short-lived.
To welcome her home I baked scones — a small treat made especially for her and, candidly, a gentle reminder which daughter makes the homemade goodies you can’t find anywhere else. There really is no place like home.
Here is my recipe for Blackberry Honey-Wheat Cream Scones. I’d love to share one with you. I’d been thinking about blackberry scones all week and let instinct guide the recipe. Considering the berry’s flavor and texture, whole wheat seemed like the right choice to add depth. My goal wasn’t to make a diet-conscious version but to build layered, satisfying flavor with a tender, melt-in-your-mouth crumb.
I used a touch of brown sugar and a couple of tablespoons of honey to enhance the wheat’s nutty notes. The result is a scone that’s perfectly balanced — sweet, yet subtle — and so tender you won’t need butter or jam. Eat them warm if you can, preferably in a quiet moment when you can savor each bite.
| Blackberry Honey-Wheat Cream Scones |
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 4 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/4 tsp salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup heavy cream
- 1 egg, slightly beaten
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 1/2 cups frozen blackberries
- Preheat the oven to 400°F (200°C). In a food processor, combine both flours, baking powder, brown sugar, and salt. Pulse briefly to blend. Add the cold butter and pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl.
- Stir in the heavy cream, beaten egg, honey, and vanilla. Gently knead the mixture in the bowl until the dough comes together. Fold in the frozen blackberries quickly and carefully to avoid crushing them—the less you handle the berries, the less they will bleed into the dough.
- On a lightly floured surface, shape the dough into a disk about 1 inch thick. Cut the disk into eight equal wedges and arrange them on a parchment-lined baking sheet. Bake for 15–18 minutes, or until the bottoms and edges are golden brown. Transfer the scones to a wire rack to cool slightly before serving.
If you don’t have a food processor, you can use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse crumbs. Work quickly to keep the butter cold for flakier scones.