 Good morning! It's Tammy with Collard Valley Cooks. Today I'm in the mood for something sweet so I got up this morning and decided I would make blackberry scones. Scones with a southern twist. So we're gonna start out. I'm gonna use self-rising flour today and I know that scones are made with all purpose but I'm a southern girl so I'm using my self-rising because that's what I like and I'm gonna start out with two cups of self-rising flour. Now we're gonna put in about a quarter cup of softened butter and if you want to throw in a little extra it's not gonna hurt anything is it? And we're gonna use our blending for work and we're gonna blend this together well. You're gonna want that butter to be about pea-sized so it'll take at least a minute or two. Don't get too small. Nice buttery scones. Now I'll put in about a half cup of sugar. It's a lot of sugar but we want them to be good and yummy okay. We're gonna add enough whipping cream to bind it all together. It will vary. I didn't measure it for y'all so just add it until your dough has bound together well. I think I put in just the right amount. We're really close. Yep now we're gonna flour our surface. I'm gonna move y'all a little bit so that I can reach. I'm gonna flour the surface with a little bit of self-rising flour. I'm gonna put fruit in these but it's blackberries and I don't want them to get smashed too much. So the first thing I'm going to do is I'm gonna flatten this pretty small. I'm gonna add my berries and fold them in. This is about a pint. These are berries I actually picked out of the gar, out of the pasture actually at Daddy's in Colored Valley. These are Colored Valley blackberries so I'm just going to fold them in. I'm gonna need some more flour and remember when you're using blackberries and blueberries they are gonna stain and change the color of your scone. So now what we're gonna do they're getting soft too because I've had them out at room temperature for a while. I had them in the freezer so we're gonna make a circle out of this and I'm gonna want it to be about a half inch thick. Now I'm gonna take some butter that's really soft and run over the top of it. This is blackberry I didn't put a lot of spices in it because in the south normally we don't use a lot of spice with blackberry. Now you can if you want to. I mean there's no rule against it. Let me go rinse my hands off. Such an easy recipe to make and something that's quick and delicious. I'm gonna take some sugar crystals and I'm gonna sprinkle it all over the top of it. Now I'm gonna cut these scones. I'm gonna go half cut them this way. We're gonna get them on our baking sheet. I'm gonna use some parchment. You're gonna want to bake them for a while because the blackberries you know get a little bit runny so make sure you keep them in here really long enough to get good and golden brown on the bottom and top. I went ahead and sprinkled a little nutmeg on them and also some extra sugar on the top because they can't be any more yummy. I'm trying the one with the most berries because I love blackberry. It's delicious. Because scones are made with whipping cream it takes a minute to chew it up and swallow it compared to a regular biscuit. It's actually creamier on the inside. Keep that in mind. Make sure you've got a nice cup of coffee handy. Enjoy these blackberry scones y'all. Delish! Thanks for watching Colored Valley Cooks where we cook like mama did. These were frozen blackberries by the way that I had picked from Colored Valley. Wild!