Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): tell us
Ingredients
Preparation
Adjust oven rack to middle position and preheat oven to 400 degrees F.
Whisk together half-and-half and egg in large measuring cup until incorporated; reserve 1 tablespoon to small bowl for glazing.
In medium bowl, thoroughly combine flour, sugar, baking powder, and salt. Cut in butter with pastry blender or knives until the dough is well blended but crumbly. Gently fold in liquid ingredients until large clumps, dough just comes together. If dough does not come together, add additional half-and half by the teaspoon until it does. Add berries and stir gently until combined.
Turn dough onto lightly floured surface. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chefs knife, cut dough into 6-8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 15 to 20 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
Makes 6 to 8 scones.
