1 1/2 cups unbleached flour
1 ½ cups whole wheat or spouted whole wheat flour (if you want a really white scone, just use all unbleached flour.)
1 tbsp baking soda
8 tbsp cold, unsalted butter
¾ cup of raw sugar
1cup sour cream
Pre-heat oven to 325 F
Place the flours, salt and baking soda in a medium bowl and combine well.
Add the butter and use your fingers to “rub” it into the flour until the mixture resembles large crumbs.
Mix in the sugar. Roughly chop the blackberries and use a potato masher to smoosh them into the mixture. Add the sour cream
This is where it can get messy. You need to use your hands to squish the mixture into a sticky ball of dough and sticky it will be! Do add a little more flour if it’s too sticky.
Roll it out on a floured surface and use a glass or a cookie cutter to cut out your scones.
Place the scones on a baking sheet covered with parchment paper and place in the oven for 15 minutes or until lightly browned on top.
The best time to eat them is when they are still warm. Split in half and dab with a little butter. They are also great at room temperature. They will keep in a sealed container for up to 4 days.