Ingredients

The following ingredients have 9 Servings
  • 2 cups all-purpose flour ((250 g or fluffed, spooned & leveled))
  • 1/3 cup sugar ((76 g))
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter ((cut into small pieces))
  • 1/2 cup coarsely chopped walnuts
  • 1/2 pint blackberries ((cut in half; approx 1 cup))
  • 3/4 cup + 2 tablespoons buttermilk ((plus extra for brushing tops))
  • 130 g brie cheese ((rind removed and cut into 1/2 inch cubes))

Instruction

  • Put brie in the freezer for 10 or so minutes.
  • Pre-heat oven to 450 F.
  • In a large bowl, combine flour, sugar, baking powder, and salt.
  • Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
  • Gently fold in the blackberries and walnuts.
  • Add the ¾ cup + 2 tbsp buttermilk and mix until just combined {be gentle}.
  • Pat dough into 2 or 3-inch rounds and arrange on parchment or silicone lined baking sheets. Brush tops with a little extra buttermilk.
  • Bake for 10 minutes.
  • While scones are baking, remove brie from freezer, cut rinds off, and cut into ½ inch pieces.
  • Remove scones from oven and form a depression in the tops using the back of a wooden spoon. Press a few squares of brie into each depression.
  • Return to oven and bake for 2-3 more minutes until brie is melted, and scones are lightly golden.
  • Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.