From the Kitchen of The Pearl of Seneca Lake B & B
Mixed Berry Scones
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