From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

Mixed Berry Scones

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I found this recipe in the Cook’s Country August/September 2015 issue.   It quickly became a favorite.   Sometimes I use a bag of frozen mixed berries, and other times I make my own mix of berries – strawberries, blueberries and raspberries.   They do not seem to “bleed” as much when the berries are frozen.   I have altered the quantities so that I can make a smaller batch.

Mixed Berry Scone Recipe

Combine and set aside:
1¾ cup mixed berries
2 tbsp confectioner’s sugar

Cut the butter into the flour mixture below, using a food processor, pastry blender or knife.   You will want small chunks of butter that will eventually melt in the oven.

8 tbsp of cold butter (one stick)
2 cups flour
1/4 cup sugar
2/3 tbsp baking powder
1 tsp salt

At this point I put the butter/flour mixture into the freezer so that the butter stays cold. (Not necessary)

Making a well into the flour/butter mixture, add the liquid ingredients, mixing to combine the ingredients and make a dough.   You might need to add more liquid.
½ cup milk
Med egg + one egg yolk

Limit the use of your hands so that you do not warm the dough.   Either pat it into a circle or use a rolling pin.   Cut into triangles and place of on a greased cookie sheet.   At this point I place the cookie sheet in the refrigerator until I am ready to bake the scones.   You can bake immediately or refrigerate the scones overnight.

Bake at 375 deg for 15-18 minutes.   Remove from oven and apply a glaze of:
1½ tbsp butter
2/3 tbsp honey

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