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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.
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 1 3/4 cups frozen mixed berries (I buy mine at Trader Joe's) 8 3/4-ounces
  • 3 tablespoons confectioners' sugar
  • 3 cups all-purpose flour 15-ounces
  • 12 tablespoons unsalted butter cut into 1/2-inch pieces, chilled
  • 1/3 cup granulated sugar 2 1/3-ounces
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons whole milk
  • 1 large egg plus 1 large yolk

GLAZE:

  • 2 tablespoons unsalted butter melted
  • 1 tablespoon honey

Instructions

Scones:

  • 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.

Glaze:

  • 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.

Notes

Recipe from Cook's Country Magazine August/September 2015