Blackberry Habanero Scones
Combining the sweet juiciness of fresh blackberries with the spicy kick of habanero and pepper jack cheeses, this recipe offers a perfect balance of fruity sweetness and bold heat.
Ingredients
- 3 tablespoons unsalted butter
- 1 cup & 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup blackberries (fresh, quartered)
- 1/2 cup Cabot Habanero Cheddar Cheese (shredded)
- 1/2 cup Cabot Pepper Jack Cheese (shredded)
- 1/3 cup buttermilk
- 1 egg yolk
Instructions
- Place the butter in the freezer for 15 minutes. You want it very cold! In a large mixing bowl, add all dry ingredients. Whisk to evenly combine. Set aside.
- Remove butter from the freezer and grate it on the large side of a box grater. Add to large mixing bowl and using your hands or a fork, quickly mix it into the flour mixture.
- Add the shredded cheeses and blackberries to the flour mixture. Use a fork to stir everything together. Place the bowl in the refrigerator or freezer.
- Separate the egg, and add the egg yolk to a glass measuring cup or bowl. Set the egg white aside for later. Whisk the buttermilk into the egg yolk until fully combined.
- Pour the buttermilk/egg mixture into the bowl of dry ingredients. Mix together until a shaggy dough is formed. Be careful not to over mix!
- Gently turn the dough on a floured surface until a 5-6” ish disc is formed. Cut into 8 mini wedges. Line a quarter sheet baking pan with parchment paper. Transfer the wedges into the freezer for 20 minutes.
- Preheat the oven to 400°F (200°C). Mix the egg white with a tablespoon of buttermilk. Brush the chilled wedges with the egg white mixture. Bake the scones for 14-17 minutes, until golden brown. Rotate the pan halfway through.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.