Yum…It’s Blackberry Pickin’ Time!
Yup around here the blackberry bushes are loaded with wild blackberries right now. This morning as I went for my morning walk I saw several blackberry bushes just waiting for someone to come along and pluck the ripe berries from their vines. It’s a bit tricky though, most of the blackberry bushes are heavily guarded by these nasty thorn spiked weeds that stand tall & proud to guard those juicy berries. I came up to the house grabbed my boots, Berry Picker Scoop & Berry Basket and Colander , headed back down to the awaiting bushes. All the while thinking about what I’m going to do with all those berries. After about 30 minutes of picking I came back to the house rinsed my berries in the berry basket & colander, let them dry a bit and placed the berries on a cookie sheet lined with my Silicone Baking Sheet Mat to allow them to flash freeze without sticking together. Once these babies are frozen they are much easier to use in my favorite recipes. My daughter, Tatianna loves to bake I asked her to make some of her delicious blackberry lemon scones, recipe below. I don’t know about your part of the country, but here in North Carolina it’s super humid right now, while she bakes I decided to mix up a pitcher of Blackberry Mojitos that recipe follows as well.
It can be a bit treacherous of course these bushes are strategically placed just out of reach. Watch out for hidden dangers like over grown drainage ditches to creepy crawlers in the grass and weeds. But once you come away with your bounty of blackberries the work is most certainly worth the adventure.
Blackberry Lemon Scones
2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup butter, cut into pieces
grated zest of a lemon
1 large egg
3/4 cup milk, use more if needed
a big handful of blackberries
Preheat oven to 425F. In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and blend it with a fork, whisk, pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.
Crack the egg into a measuring cup and add milk to make it a cup. Stir it together with a fork and add to the flour mixture; stir with a spatula until just barely combined. Add the berries and stir a couple more times, then drop the sticky dough in large spoonfuls onto a silicone baking sheet mat. Sprinkle the tops with coarse sugar, if you like.
Bake for about 20 minutes, or less if you made small scones, until golden.
Serves: 2 servings
2 tbsp fresh mint leaves
2 tbsp granulated sugar
4 oz rum
½ lime, quartered
2 tbsp fresh blackberry juice (I pressed the blackberries through a strainer to get the juice)
2 mojito glasses or 2 tall glasses
Place 1 tbsp mint leaves into each mojito glass. Pour 1 tbsp of the blackberry juice into each glass. Squeeze a little of 2 lime quarters into each glass. Then drop the lime quarters into the glasses.
Pour 1 tbsp sugar into each glass. Press with a muddler. Add 2 oz of rum to each glass. Add ice to each glass until it is ¾ full. Top off with club soda, shake, then add the mixture back to the glasses.