makes 6 scones
This is a fruity, bright, and sweet scone that evokes summer, with the flavors of a glass of lemonade and a bowl of perfectly ripe berries. The recipe was a lucky accident that followed an unlucky grocery order. One of my sous chefs at the bakery thought it would be a great idea to order a whole case of candied lemon peel. What a waste! It would take forever and a day to use that much. (Plus, store-bought candied lemon peel often has a bitter taste from the white pith inside the rind. That’s why I recommend that you make your own.) As for the blackberries, if you freeze them when freshly picked, their summer flavor will last through the winter. My little trick is to cut or slice berries after freezing them, which prevents getting blackberry juice on everything—a baker’s trick that every apprentice learns in the interest of wardrobe preservation.