Black Cap Season!

I picked a few pounds of these wild black rasperries yesterday, and my arms are full of the mosquito bites and bramble scratches to prove it. I made some berry scones for Jake and his fellow Class of '96ers to enjoy this morning before they went out on the river for the weekend.

Black Cap Scones
2 1/4 cup whole-wheat pastry flour
5 tbsp honey
1 tbsp baking powder
1/2 tsp salt
1 pinch nutmeg
9 tbsp chilled unsalted butter, cut into small pieces
2/3 cup plus 1 tbsp half-and-half
3/4 cup blackcaps or other berries

Preheat oven to 425. In a bowl, whisk together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in berries.
Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet. Brush tops with remaining half-and-half; sprinkle with sugar and cinnamon if desired. Bake until golden brown, 12-15 minutes. Let cool on a wire rack.