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Sage Scones with Berries
Elle

Sage Scones with Black Currants or Blackberries

5 from 1 vote
The blackberry version of these sage scones is my favorite, but black currants also taste great. Greek yogurt, and the whole grain goodness of spelt make for a yummy and healthy snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 Scones
Course: Breakfast, Snack
Cuisine: Baking

Ingredients
  

  • 1 cup all-purpose flour (type 550) (125 g)
  • 1 cup whole grain spelt flour (115 g)
  • 1/2 teaspoon sea salt
  • 1/4 cup brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (35 g)
  • 1 tablespoon baking powder
  • 1 teaspoon pure vanilla powder
  • 50 g cold butter, cut into pieces
  • 1 1/2 cups fresh black currants or blackberries (alternative, frozen berries) (200 g)
  • 6-8 sage leaves, chopped
  • 2 large eggs, lightly beaten
  • 4 tablespoons Greek yogurt (70 g)
  • milk, for brushing

Instructions
 

  1. Preheat the oven to 400°F / 200°C
  2. Line a baking sheet with parchment paper.
  3. In a medium-sized bowl, whisk together the dry ingredients. Add the butter and using either a pastry blender, a blender or your fingertips, work in the butter until mixture is unevenly crumbly and resembles coarse meal (until no more dry bits remain). Gently mix the berries and chopped sage with the dry ingredients.
  4. In a small bowl, whisk together the eggs and then add the yogurt and mix together. Add to the dry ingredients and stir very gently, just until combined. The dough will be moist, resembling cookie dough.
  5. Transfer the dough onto a floured surface (or directly onto the parchment lined baking sheet) and form the dough into a disk about 3 cm thick.
  6. Cut the dough into 6 or 8 triangles (I did 6 as I wanted them to be a little bigger). Carefully separate the triangles so there is some space between each one.
  7. TIP: To make quick round scones, use a 1/4-cup measure or tablespoon to scoop the dough onto the prepared sheet, leaving a couple centimeters between each scone.
  8. Brush the tops of the scones with a little milk.
  9. Bake for about 15 minutes until risen and golden brown. Remove from oven and transfer to a wire rack to cool. Enjoy!

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