Mixed Berry Scones
I love to eat scones, but sometimes I find ones that are just too dry. I watched an episode of Cook's Country the other day, and they made what looked like tasty berry scones! I made them, and they were tasty!!
Mixed Berry Scones
Ingredients
Scones
1 3/4 cups frozen mixed berries
3 Tbsp confectioners' sugar
3 cups all purpose-flour
12 Tbsp unsalted butter, cut into 1/2-inch pieces, chilled
1/3 cup granulated sugar
1 Tbsp baking powder
1 1/4 tsp salt
3/4 cup plus 2 Tbsp whole milk
1 large egg plus 1 large yolk
Glaze
2 Tbsp unsalted butter, melted
1 Tbsp honey
Directions
1. For the Scones Adjust your oven rack to the middle position and heat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. ( If your berry mix contains strawberries, cut them in half.) In a bowl, toss berries with confectioners' sugar; freeze until needed.
2. Combine the flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in a food processor and process until butter is fully incorporated, about 15 seconds. Add the remaining 6 tablespoons of butter and pulse until the butter is reduced to pea-size pieces, 10-12 pulses.* Transfer the mixture to a large bowl. Stir in berries.
* I had to do this in batches because my food processor is very small.
3. Beat the milk, egg, and egg yolk together in a separate bowl. Make a well in the center of the flour mixture and pour in the milk mixture. Using a rubber spatula, gently stir the mixture, scraping from the edges of the bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not overmix.
4. Place a small handful of flour on a kitchen counter, and your hands, then place the dough onto it. (If necessary, knead the dough briefly until the dough comes together, about 3 turns.) Shape the dough into a rectangle, approximately 12 by 4inches, about 1 1/2 inches tall. Using a knife or bench scraper, cut the dough crosswise into 4 equal rectangles. Cut each of the rectangles diagonally into 2 triangles. (You should have a total of 8 scones.)
5. Transfer the scones to the prepared baking sheet. Bake until the scones lightly golden on top, about 16-18 minutes, rotating the pan halfway through baking.
6. For the Glaze While the scones bake, combine melted butter and honey in a small bowl.
7. Remove the scones from the oven and brush the tops evenly with the glaze mixture. Return the scones to the oven and continue to bake until golden brown on top, 5-8 minutes longer. Transfer the scones to a wire rack and let them cool for at least 10 minutes before serving.
To Make Ahead Unbaked scones can be frozen for several weeks. After cutting the scones into triangles in step 4, freeze them on a baking sheet. Transfer frozen scones to a zipper-lock freezer bag. When ready to bake, heat the oven to 375 degrees and extend cooking time in step 4 to 23-26 minutes. Glaze time in step 6 will remain at 5-8 minutes.
Mixed Berry Scones
Ingredients
Scones
1 3/4 cups frozen mixed berries
3 Tbsp confectioners' sugar
3 cups all purpose-flour
12 Tbsp unsalted butter, cut into 1/2-inch pieces, chilled
1/3 cup granulated sugar
1 Tbsp baking powder
1 1/4 tsp salt
3/4 cup plus 2 Tbsp whole milk
1 large egg plus 1 large yolk
Glaze
2 Tbsp unsalted butter, melted
1 Tbsp honey
Directions
1. For the Scones Adjust your oven rack to the middle position and heat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. ( If your berry mix contains strawberries, cut them in half.) In a bowl, toss berries with confectioners' sugar; freeze until needed.
2. Combine the flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in a food processor and process until butter is fully incorporated, about 15 seconds. Add the remaining 6 tablespoons of butter and pulse until the butter is reduced to pea-size pieces, 10-12 pulses.* Transfer the mixture to a large bowl. Stir in berries.
* I had to do this in batches because my food processor is very small.
3. Beat the milk, egg, and egg yolk together in a separate bowl. Make a well in the center of the flour mixture and pour in the milk mixture. Using a rubber spatula, gently stir the mixture, scraping from the edges of the bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not overmix.
4. Place a small handful of flour on a kitchen counter, and your hands, then place the dough onto it. (If necessary, knead the dough briefly until the dough comes together, about 3 turns.) Shape the dough into a rectangle, approximately 12 by 4inches, about 1 1/2 inches tall. Using a knife or bench scraper, cut the dough crosswise into 4 equal rectangles. Cut each of the rectangles diagonally into 2 triangles. (You should have a total of 8 scones.)
5. Transfer the scones to the prepared baking sheet. Bake until the scones lightly golden on top, about 16-18 minutes, rotating the pan halfway through baking.
6. For the Glaze While the scones bake, combine melted butter and honey in a small bowl.
7. Remove the scones from the oven and brush the tops evenly with the glaze mixture. Return the scones to the oven and continue to bake until golden brown on top, 5-8 minutes longer. Transfer the scones to a wire rack and let them cool for at least 10 minutes before serving.
To Make Ahead Unbaked scones can be frozen for several weeks. After cutting the scones into triangles in step 4, freeze them on a baking sheet. Transfer frozen scones to a zipper-lock freezer bag. When ready to bake, heat the oven to 375 degrees and extend cooking time in step 4 to 23-26 minutes. Glaze time in step 6 will remain at 5-8 minutes.
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