I had never been to Ederslie Farm before, but I know people who went several times a season. Even though I’d seen those friends post the obligatory “look how cute I am picking blackberries” photos, I didn’t know what real experience to expect from my visit -- other than hearing through the grapevine that the blackberry-lemon scones are the best part of the trip.
To my pleasant surprise, there were more older couples on breakfast dates than the hipsters or families or the double-bonus “hipster families” I was expecting to see flooding the grounds. I did, however, see a few iconic, toddler breakdowns that resulted in kicking and screaming, which made me more thankful than ever for my birth control.
I’m just being dramatic now. It was a very beautiful and calm place. There was a great system of organization, and I never felt lost or confused as to what I should be doing or the etiquette it required. Props to Ederlie Farm for a nearly flawless system. I will say, as my dramatic-self, the sprinkler system on the “berry ferry” was miserable. The last thing I needed was to be hit in the face with cold water at 8:45 in the morning. I could have done without it.
The berries themselves are HUGE, and there are SO MANY of them. When you pick, you’re instructed to move a flag based on where you ended picking. Jared and I left our flag in the same place, because we didn’t even put a dent on the three-foot section we picked. I was surprised with how quick our bucket filled. We spent maybe seven minutes in the bramble, and then jumped on the next ride back to the cafe for breakfast.
Quite a few people drive to Elderslie Farm just for the breakfast, and I totally understand why. It was awesome. Like, so good. We sampled the quiche, the blackberry lemonade, a blackberry-lime macaron and, obviously, the blackberry-lemon scone. The lemonade was refreshing and just tart enough to not be sour. The macaron was decadent. The quiche was salty and fluffy. The scone left nothing to be desired but to have another.
My biggest issue from the entire trip was that I now had a full bucket of blackberries and no idea what to do with them. Per Jared’s request, I made scones. I googled for a recipe and found one that seemed easy enough. I did make some tweaks, because I didn’t have everything the recipe called for. But even with my substitutions, I think my scones turned out better than those at the cafe.
As promised, here is my scone recipe that I used with my modifications.
Prep time: 20 minutes
Cook time: 15-20 minutes
Oven temp: 400
2 cups all-purpose flour
1/3 cup sugar, plus more for scone tops
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons cold salted butter
1/2 cup sour cream
1 large egg
5 drops of grapefruit oil
(original recipe called for lemon zest, but I didn’t have a lemon or zester, so I used the only citrus essential oil I had)
6 ounces fresh blackberries
- Mix flour, sugar, baking powder, baking soda, and the salt in a medium bowl.
- Transfer dry mix to food processor & cut in the butter -- it will still look super light and fluffy.
- In a smaller bowl, whisk the egg, citrus oil and sour cream together
- Add flour mixture back to big bowl and mix in the wet ingredients with a rubber spatula.
- a dough will start to form & add it the blackberries. -- I smash mine a little to help mix them easier
- Dump mixture, all dry bits included, to the counter and knead the dough until it just comes together. DON’T OVER WORK.
- smash it into a circle or whatever shape & then cut it into pieces.
- Move to a baking sheet & sprinkle the top a sugar
- Pop ‘em in the oven for 15-20 minutes depending on how big they are.