Mixed Berry Scones
This Scottish Quick Bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes and flavor variations. These soft and light scones are easy to make and so delicious, having a wonderful blend of berry flavors! Nothing is nicer than a scone just out of the oven with your favorite jam or marmalade along with some cream or a big dollop of whipped cream, or simply with salted butter. Mmmm... This has been an impressive winner each time I've served it--one of my personal favorites!"Very good, I used it in conjunction with another recipe I had found. I added 2 cups of rolled oats, 2 tsp of baking powder, went down to only a half tsp of salt, also only used 1 sick of butter. I also added 1 1/2 tbsp of maple extract. This had for sure been the best scone recipe I have ever made, everyone who tried it loved it! It is the perfect sweetness, and wonderful for leisurely morning. For best results serve and eat while still warm! " - graceannfaith
Yield: 6 Ready in 45 minutes
266 people trying soon
Verified by stevemur
|2 cupsAll-purpose flour|
|2 teaspoonsdouble acting baking powder|
|6 ouncesunsalted butter; (1 1/2 sticks) cold, cut into small cubes|
|3/4 cuphalf-and-half or whole milk; plus additional teaspoons if necessary|
|1/2 cupdried blueberries|
|1/2 cupDried cranberries|
|1/2 cupdried cherries|
Mixed Berry Scones 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.
I've adapted this recipe using Gold Medal unbleached all-purpose flour. For best results use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, you will need to add an additional 1-2 tablespoons half-and-half or milk.
Use the best quality butter you can find, preferably a European style butter (Plugra brand, or similar). European style butter has a higher butterfat content than American style.
Use freeze-dried fruit, if available. Freeze dried fruits can re-hydrate as they cook and return to fresh-like berries rather then staying chewy like sun-dried ones would. If freeze-dried fruit is unavailable, sun-dried fruit can be plumped for a softer texture prior to being added to the recipe. Place dried fruit in a bowl, add boiling water or fruit juice in a 2:1 ratio to fruit. Allow to sit for 15 to 45 minutes. You can alternatively cover fruit with water or juice and let it sit overnight, covered, in the refrigerator. Drain liquid and pat fruit dry before adding to recipe.
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