This Imbolc recipe might appear to be late (considering it is February 3rd) but I suggest it is right on time. After all, Imbolc or Imbolg, ( an ancient Celtic holiday welcoming the first stirrings spring) was originally a “moveable feast” determined not by fixed dates on the calendar but by shifting heavenly events, specifically the midpoint between the winter solstice and spring equinox. Which this year falls on February 3rd. And according to the Coligny Calendar (used by the continental Celts before being banned by the Romans), Brigit’s celebration was not only set by the moon – it occurred twice! The full moon was Brigit’s public holiday and the new moon was her “Holy Night”. This year the new moon occurs on Feb.11th – which means you’ve got nearly a week to make Magical Blackberry Scones for Brigit’s Holy Night. 

Brigid’s Magical Blackberry Scones

Ingredients

• 8 tbsp. butter, cubed and very cold
• 1½ cups blackberries
• 2 cups all-purpose flour, plus more for dusting the work surface
• ½ cup sugar & extra for sprinkling
• ½ cup buttermilk
• ½ cup sour cream
• ¼ cup heavy cream
• 2 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• 1 tsp. finely grated lemon zest
• 2 tbsp. unsalted butter, melted

Directions

​Preheat oven to 425 F. Whisk together the buttermilk, sour cream, and heavy cream. Set aside.

​Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine. Add the cold cubed butter to the flour mixture and massage in with your fingers. Don’t overwork butter into flour. You want to see visible streaks/clumps of butter.

​Add the milk mixture to the flour and fold with a spatula just until combined. Transfer the dough to a floured work surface. Dust the top of the dough with flour and form the dough into a ball. Add more flour if necessary.

Roll the dough into a 12-inch square and then fold it in half, and then in half once again. Roll out dough once more and sprinkle with blackberries. Gently press berries into the dough. Gently roll the dough up to form a tight log and flatten into a 12 by 4-inch rectangle. Using a biscuit cutter (or rim of a glass) cut our your scones. Transfer to a parchment-lined baking sheet.

Brush the tops of the scones with melted butter and sprinkle with sugar. Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool 10 minutes before serving with custard sauce. 

​Bay Laurel Custard Sauce

Ingredients

• ​1 cup whole milk
• 1 cup heavy cream
• 10 fresh bay laurel leaves, (not California bay or dried bay leaves)
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 2 large eggs
• 3 large egg yolks
• 1/2 cup sugar
• Pinch salt

​Directions:

​Pour the milk and cream into a saucepan and bring it to a gentle boil over medium-high heat. Add the bay leaves. Cover the pan, remove from heat and steep for 30 minutes. Strain the liquid through a sieve, pressing down firmly on the herbs to extract all the liquid. Add fresh milk if needed to measure 2 cups.

Allow to cool slightly before whisking in eggs, sugar, vanilla, infused cream mixture and corn starch. Place in a saucepan over medium-high heat and whisk until smooth. Continue whisking on the stovetop until the custard becomes thick and creamy. Remove from heat – and sieve off any lumps. Serve warm if you can!

https://gathervictoria.com/2021/02/03/brigids-magical-blackberry-scones-with-bay-leaf-infused-custard-sauce-a-matter-of-celestial-timing/