Mini Blackberry Cream Scones

This is a small recipe producing small scones. It’s perfect for baking urges, and you’ll be eating well in less than thirty minutes. Each scone is only about three or four inches long. There’s a TON of berries in them, so don’t be put off if the dough doesn’t come together perfectly like sugar cookie dough. It’s going to be a messy and a little imperfect and that's perfectly okay. Scones originated in Scotland. Treat yourself! From Eat Run Live.

• Ready In: 30 mins
• Yields: 8 mini scones

Ingredients

• 1  cup flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup sugar
• 1  cup blackberry (fresh or frozen)
• 3  tablespoons  cold butter, cut into small chunks
• 1⁄4 cup  cream plus 1 tbsp  cream (can sub coconut cream)

• For glaze

• 1⁄4 cup powdered sugar
• 2  teaspoons  cream

Directions

1. Preheat oven to 425.
2. In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the blackberries.
3. Add the cream and mix with your hands until a dough forms. Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches). Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
4. To make the glaze, mix together the powdered sugar and cream. Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
5. Serve with tea and a good book!