Blackberry Whole Wheat Scones

This recipe is a real gem. It's whole wheat with a small amount of sugar, not too much butter, and produces really nice scones with soft insides and crispy edges. I think this will become my go to scone recipe. I can't wait to try other add ins, both sweet and savoury.

Though I've made many scones before, I didn't realize until I'd made this scone that it's important to knead the dough before shaping it and cutting it. I'm always so paranoid about overworking scone/biscuit dough that I think I've been under mixing/kneading. All it requires is a few extra kneads and the dough stays together so well, versus the many crumbly messes I've had! So don't fear that bit of extra kneading with your scone dough.

If this sounds good, you might also like:
Blackberry Orange Tea Scones
Cinnamon Apple Scones
Spiced Carrot Muffins
Whole Wheat Orange Spice Muffins

Blackberry Whole Wheat Scones
Adapted from Everybody Likes Sandwiches

I just recently made these again but didn't have any yogurt so I used milk and it worked out just fine, so use whatever you have! Also, I just want to note that while I adore these scones, they are of the healthier and heartier variety so if you're looking for a light fluffy scone to smear devonshire cream on, these are not it. (Though I have smeared devonshire cream on these scones and oh it is delicious.)

1/2 cup yogurt (I used 2% plain yogurt)
1 tsp vanilla
1 egg
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/4 cup cold butter, cubed
1 1/2 tbsp sugar (I'll try 1 tbsp next time)
1/2 cup dried blackberries, chopped (or other chopped dried fruit)

Preheat oven to 425F. In a small bowl, whisk together the yogurt, vanilla and egg.

In a large bowl, mix together the flour, baking powder, and salt. Work in the butter with your hands until the mixture resembles small peas. Add in the sugar and blackberries, and stir in the yogurt/milk mixture. Mix gently with a wooden spoon until the dough comes together.

Sprinkle a clean work surface with a bit of flour and turn out the dough, kneading no more than 12 times. Pat dough into a round shape, flattening it with your palms to 1/2 inch thick and cut into 8 wedges. Place on a baking sheet covered with a Silpat or parchment. Bake for 10-15 minutes or until golden. Cool on a wire rack.