Mom is coming home today after a month away—one month that felt far too long. She spent that time in Spokane helping my younger sister Grace and her family welcome their new baby, sweet Emma. When Mom moves in with us, the house settles into a rhythm, and when she leaves we notice her absence immediately. Her help and presence enrich our home in small daily ways, and I have missed her.
I spoke with my sister today and she sounded sad that Mom was leaving. I felt for her, but I’ll admit I was relieved to learn Mom’s plane lands in the next half hour. It will be wonderful to have her back, even if only for a little while. My other sister Janice is expecting her second baby next month, so I’ve already been warned not to get too used to having Mom around.
To welcome Mom home I baked scones—her favorite kind of welcome. They’re a little gift and a gentle reminder of which daughter makes the homemade treats she can’t get anywhere else. There truly is no place like home.
I’m happy to share the recipe for Blackberry Honey-Wheat Cream Scones. These scones combine whole wheat and all-purpose flour for a subtly nutty flavor, balanced with a touch of sweetness and a tender, melt-in-your-mouth texture. I’d been thinking about blackberry scones all week and let the berries and my instincts guide the recipe. Using whole wheat helped bring out a deeper flavor, while brown sugar and a couple of tablespoons of honey add layered sweetness without overpowering the fruit. The result is a scone that’s perfectly enjoyable on its own—no butter or jam needed—best eaten warm in a quiet moment.
| Blackberry Honey-Wheat Cream Scones |
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 4 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/4 tsp salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup heavy cream
- 1 egg, slightly beaten
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 1/2 cups frozen blackberries
- Preheat the oven to 400°F (200°C). In a food processor combine both flours, baking powder, brown sugar, and salt. Pulse briefly to mix. Add the cold butter and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl.
- Add the heavy cream, beaten egg, honey, and vanilla to the dry ingredients. Gently work the dough in the bowl until it comes together. Add the frozen blackberries and quickly fold them into the dough, handling as little as possible so the berries keep their shape and don’t turn the dough purple.
- On a lightly floured surface, pat the dough into a 1-inch-thick disk. Cut the disk into eight equal wedges and place them on a parchment-lined baking sheet. Bake 15–18 minutes, or until the bottoms and edges are golden brown. Transfer to a wire rack to cool slightly before serving.
If you don’t have a food processor, use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly to keep the butter cold for tender scones.