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Mixed Berry Scones

  • Author: Helen Kain

Description

A scrumptious scone bursting with berries – perfect for breakfast, an afternoon snack or tea.


Scale

Ingredients

For the scones

  • 8 3/4 ounces or 1 3/4 cups frozen mixed berries (I used raspberry and blueberry)
  • 3 tbsp confectioners’ sugar
  • 15 ounces or 3 c all-purpose flour
  • 6 ounces or 12 tbsp unsalted butter, cut into 1/2-inch pieces, divided in half (keep chilled)
  • 2 ⅓ ounces or 1/3 c granulated sugar
  • 1 tbsp baking powder
  • 1 ¼ tsp salt
  • ¾ cup plus 2 tbsp milk
  • 1 large egg plus 1 large egg yolk

For the glaze

  • 1 ounce or 2 tbsp unsalted butter, melted
  • 1 tbsp honey

Instructions

Preparation

  1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.
  2. Line rimmed baking sheet with parchment paper.
  3. If your berry mix contains strawberries, cut them in half. Toss berries with confectioners’ sugar in bowl; freeze until needed.

To make the scones

  1. Combine flour, 3 ounces of butter, granulated sugar, baking powder, and salt in food processor and process until the butter is fully incorporated (about 15 seconds). Add the remaining 3 ounces butter and pulse until butter is reduced to pea-size pieces (12 to 15 pulses). Transfer mixture to large bowl. Stir in berries.
  2. Beat the milk, whole 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 a very shaggy dough forms and some bits of flour remain. Do not overmix.
  3. Turn out the the dough onto a well-floured counter. Flour your hands – this part is very messy. Knead the dough briefly until it just comes together (about 3 turns). Using your floured hands and a bench scraper, shape the dough into 12 by 14-inch rectangle, about 1 1/2 inches tall. Using a knife or bench scraper, cut the dough vertically into 4 equal rectangles*. Cut each rectangle diagonally into 2 triangles (you should have 8 scones total). Transfer the scones to the prepared sheet. Bake until the scones are lightly golden on top (16 to 18 minutes), rotating the pan halfway through baking.

To make the glaze

  1. While the scones are baking, combine the melted butter and honey in small bowl.
  2. 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 to 8 minutes longer).
  3. Transfer the scones to a wire rack and let cool for at least 10 minutes before serving.

To make ahead

  1. Unbaked scones can be frozen for several weeks. After cutting them into triangles, you can freeze them on baking sheet. Once frozen, they can be transferred to a zip-lock freezer bag. When ready to bake, heat the oven to 375 degrees and extend the cooking time in the first baking to 26 minutes. Baking time after the glaze is applied will remain at 5 to 8 minutes.

Notes

  • Tossing the frozen berries in confectioner’s sugar keeps them from bleeding into the dough.
  • The two-step butter incorporation process produces a lighter and flakier scone, as the small lumps of butter from the second, briefer whir in the food processor creates pockets of steam.
  • The glaze adds a lovely bit of sweet crispness to the finished scone.
  • *The scones are quite large. If you want smaller ones, cut the rectangle into three vertical pieces, then cut those in half horizontally, to make six rectangles. Cut each rectangle diagonally to make 12 scones, rather than 8.