Recipe ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 eggs, beaten, reserve 1 tablespoon of egg white for brushing
- 1/3 cup whipping cream
- 1 (16 ounce) can blackberries, well drained
- 2 teaspoons coarse sugar
Recipe method
- In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended.
- Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff dough.
- Turn out on a lightly floured board and knead lightly until dough sticks together. Divide dough into four parts.
- Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick.
- Arrange 2 circles on an ungreased baking sheet about 1 inch apart.
- Spoon 1/2 the berries on each circle leaving about 1 inch all the way around.
- Cover with the remaining two circles and pinch around the edges to seal in the berries.
- Score the top of each round into quarters with a knife.
- Brush with the reserved egg white and sprinkle with coarse sugar.
- Bake at 400 degrees F for 20 minutes or until golden brown. Serve warm.
Other biscuit recipes:
Blackberry cream scones recipe
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