Mixed Berry Scones

By sltaylor

Ingredients

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 cup turbinado sugar
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/4- to 1/2-inch pieces
• 1/2 cup fresh blueberries
• 1/2 cup fresh blackberries
• 1/2 cup fresh raspberries
• 1/2 cup hulled and quartered fresh strawberries
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons vanilla extract
• 1/2 cup heavy cream (for brushing)
• 1/2 cup sugar (for sprinkling)

Details

Adapted from flavorwire.com

Preparation

Step 1

1. Preheat oven to 375° F. Lightly oil a baking sheet.
2. In a large bowl and using a wooden spoon, mix together the flour, both sugars, baking soda, baking powder, and salt.
3. Using your bare hands, work the butter into the flour mixture until it has the consistency of bread crumbs. Add berries, mixing well, so that the berries are evenly distributed.
4. In a small bowl, mix together the buttermilk and vanilla extract with a fork.
5. Once again using your hands, dig a well in the center of the dry mixture and pour the buttermilk mixture into the well. Still using your hands, combine the ingredients until the entire mixture appears wet. Do not over knead.
6. Turn the mixture onto a lightly- floured surface. Gently pat down the dough to make a disk about 1½–2 inches thick. Using a biscuit cutter (or a knife if you don’t have a biscuit cutter), cut out as many scones as possible and lay them on the baking sheet. Gather together the remaining dough to cut out more scones… but once again, don’t knead the dough too much.
7. Liberally brush heavy cream over the top of each scone, then sprinkle them with sugar. Bake the scones for 10–12 minutes or until they are lightly browned.