How to Make Lemon Blackberry Scones

Lemon and blackberry make a terrific pairing in this scone, which has a delicate and tender crumb thanks to the applesauce. As with all the scone recipes in this book, this recipe calls for a food processor; however, if you’re particularly good at improvising, you could get away with using a pastry blender or slicing the butter into the dough with a couple of flat-bladed knives. These scones should be served within the first couple days of making them, to fully appreciate their lovely texture.