Mixed Berry Scones
While I'm not much of a biscuit fan, I do love scones because they are just a little bit sweet. Scones aren't difficult to make, though this recipe broke tradition a bit. First, the berries were coated with confectioner's sugar, so that they wouldn't bleed throughout. Second, butter is incorporated in two different ways. This recipe made 8 scones. I baked half and froze the other half for later. Both times, they turned out perfectly. Recipe from Cook's Country Magazine August/September 2015
- 1 3/4 cups (8 3/4-ounces) frozen mixed berries (I buy mine at Trader Joe's)
- 3 tablespoons confectioners' sugar
- 3 cups (15-ounces) all-purpose flour
- 12 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
- 1/3 cup (2 1/3-ounces) granulated sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons whole milk
- 1 large egg plus 1 large yolk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
Preparation time 15mins
Cooking time 45mins
Adapted from afeastfortheeyes.net
Adjust oven rack to upper-middle position and heat oven to 425°F. Line rimmed baking sheet with parchment paper. If your berry mix contains strawberries, cut them in half. Toss berries with confectioners’ sugar in bowl; freeze until needed.
Combine flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds.
Add remaining 6 tablespoons butter and pulse until butter is reduced to pea-size pieces, 10 to 12 pulses. Transfer mixture to large bowl. Stir in berries.
Beat milk and egg and yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture.
Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over-mix.
Turn out dough onto well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns.
Using your floured hands and bench scraper, shape dough into 12 by 4-inch rectangle, about 1 1/2 inches tall. Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles (you should have 8 scones total).
Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking.
While scones bake, combine melted butter and honey in small bowl.
NOTE: The second time I made these, I brushed the scones with half and half and sprinkled with coarse sugar. The glaze was okay, but I prefer the crunch of the sugar.
Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer.
Transfer scones to wire rack and let cool for at least 10 minutes before serving.
To make ahead:
Unbaked scones can be frozen for several weeks. After cutting scones into triangles in step 4, freeze them on baking sheet. Transfer frozen scones to zipper-lock freezer bag. When ready to bake, heat oven to 375°F and extend cooking time in step 4 to 23 to 26 minutes. Glaze time in step 6 will remain at 5 to 8 minutes.
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