Mixed Berry Scones

I’ve made lots of scone recipes and decided to try a new one for my dad. I’m not sure how I feel about this one. I will try it again for sure, but I am not sure if it is a real keeper over my other berry scones. Berries always make scones a bit more challenging and a bit more rustic-looking. These were so hard to form into scones, but the end result was delicious. So, that is why I will try them again, because maybe I need to practice it further. I just had a challenge keeping the dough together.

They do deliver a pretty color and a fluffy interior. The Fudgelet, K, and my dad were all fans, as was I. So, here is hoping the next time is smoother!

Directions for Mixed Berry Scones

Slightly adapted from Cook’s Country

  • 1.75 cups frozen mixed berries (pick your favorite mix of blueberries, blackberries, raspberries, and/or strawberries)
  • 3 Tablespoons confectioners’ sugar
  • 15 ounces flour
  • 1.5 sticks butter (12 Tablespoons), cut into 1/2-inch pieces, chilled (divided)
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1.25 teaspoons salt
  • 3/4 cup plus 2 Tablespoons milk
  • 1 egg, plus 1 egg yolk

Preheat the oven to 425 degrees. Line baking sheets with parchment paper or silicone liners. If the berries are not equally sized, then cut the bigger ones to match. Toss the berries with confectioners’ sugar in a bowl. Freeze until needed.

In the food processor, mix together the flour, half of the butter, granulated sugar, baking powder, and salt. Process until the butter is fully incorporated. Add the remaining half of butter and pulse until the butter is pea-sized (about 10 pulses). Transfer to a large bowl and fold in the berries.

In a bowl, stir together the milk, egg, and egg yolk. Gently stir the milk mixture into the flour mixture until a shaggy dough forms. Be careful not to overmix. Knead the dough briefly on a well-floured surface until it comes together. Then shape it into a 12×4 inch rectangle, about 1.5 inches tall. Cut the dough into 4 rectangles, then cut diagonally into triangles to make 8 scones.

Place on the baking sheet and bake until lightly golden on top (about 18 minutes), rotating the pan halfway.

Glaze

  • 2 Tablespoons butter, melted
  • 1 Tablespoon honey

Stir together the butter and honey and brush on top of the scones once they reach a light golden color.

Return the sheet to the oven and bake for another 5-10 minutes until they are a golden brown color. Allow them to cool on a wire rack for at least 10 minutes before serving.

If desired, you can freeze the unbaked scones after forming them into triangles. Heat the oven to 375 degrees F and bake for 23-26 minutes, then an extra 5-10 minutes for after you glaze them.

 

Directions for Mixed Berry Scones (without pictures)

Slightly adapted from Cook’s Country

  • 1.75 cups frozen mixed berries (pick your favorite mix of blueberries, blackberries, raspberries, and/or strawberries)
  • 3 Tablespoons confectioners’ sugar
  • 15 ounces flour
  • 1.5 sticks butter (12 Tablespoons), cut into 1/2-inch pieces, chilled (divided)
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1.25 teaspoons salt
  • 3/4 cup plus 2 Tablespoons milk
  • 1 egg, plus 1 egg yolk

Preheat the oven to 425 degrees. Line baking sheets with parchment paper or silicone liners. If the berries are not equally sized, then cut the bigger ones to match. Toss the berries with confectioners’ sugar in a bowl. Freeze until needed.

In the food processor, mix together the flour, half of the butter, granulated sugar, baking powder, and salt. Process until the butter is fully incorporated. Add the remaining half of butter and pulse until the butter is pea-sized (about 10 pulses). Transfer to a large bowl and fold in the berries.

In a bowl, stir together the milk, egg, and egg yolk. Gently stir the milk mixture into the flour mixture until a shaggy dough forms. Be careful not to overmix. Knead the dough briefly on a well-floured surface until it comes together. Then shape it into a 12×4 inch rectangle, about 1.5 inches tall. Cut the dough into 4 rectangles, then cut diagonally into triangles to make 8 scones. Place on the baking sheet and bake until lightly golden on top (about 18 minutes), rotating the pan halfway.

Glaze

  • 2 Tablespoons butter, melted
  • 1 Tablespoon honey

Stir together the butter and honey and brush on top of the scones once they reach a light golden color. Return the sheet to the oven and bake for another 5-10 minutes until they are a golden brown color. Allow them to cool on a wire rack for at least 10 minutes before serving.

If desired, you can freeze the unbaked scones after forming them into triangles. Heat the oven to 375 degrees F and bake for 23-26 minutes, then an extra 5-10 minutes for after you glaze them.

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