Best Mixed Berry Scones Recipes

MIXED BERRY SCONES RECIPE - (4.3/5)

Steps:

• Scones: Adjust oven rack to upper-middle position and heat oven to 425°F. Line rimmed baking sheet with parchment paper. If your berry mix contains strawberries, cut them in half. Toss berries with confectioners' sugar in bowl; freeze until needed. Combine flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remaining 6 tablespoons butter and pulse until butter is reduced to pea-size pieces, 10 to 12 pulses. Transfer mixture to large bowl. Stir in berries. Beat milk and egg and yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over-mix. Turn out dough onto well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns. Using your floured hands and bench scraper, shape dough into 12 by 4-inch rectangle, about 1 1/2 inches tall. Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles (you should have 8 scones total). Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking. Glaze: While scones bake, combine melted butter and honey in small bowl. NOTE: The second time I made these, I brushed the scones with half and half and sprinkled with coarse sugar. The glaze was okay, but I prefer the crunch of the sugar. Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving. To make ahead: Unbaked scones can be frozen for several weeks. After cutting scones into triangles in step 4, freeze them on baking sheet. Transfer frozen scones to zipper-lock freezer bag. When ready to bake, heat oven to 375°F and extend cooking time in step 4 to 23 to 26 minutes. Glaze time in step 6 will remain at 5 to 8 minutes.

MIXED BERRY SCONES RECIPE

Steps:

• 1. Oven 425 degrees. Oven rack to upper middle position. Silpat on baking sheet. 2. Toss berries with confectioner's sugar and freeze until needed 3. Combine flour, 6 TBS butter, granulated sugar, baking powder and salt in food processor and process until butter is fully incorporated about 15 seconds. Add remaining 6 TBS butter and pulse until butter is reduced to pea-size pieces, 10-12 pulses. Transfer mixture to large bowl and stir in berries. 4. Beat milk, egg, and egg yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of of flour remain. Do not overmix. 5. Tour out dough onto well-floured counter and if necessary knead briefly until dough just comes together, about 3 turns. Shape dough into 12" by 4" rectangle about 1 1/2" tall. Using knife cut dough crosswise into 4 equal rectangles. Cut each rectangle into 2 triangles for 8 scones total. Transfer scones to baking sheet and bake until scones are lightly golden on top 16-18", rotating pan halfway through baking. Glaze: Combine melted butter and honey in small bowl. Remove scones from oven and brush with glaze mixture. Return scones to oven and continue to bake until golden brown about 5-8" longer.

MIXED BERRY SCONES

Steps:

• http://www.averiecooks.com/2014/04/the-best-glazed-mixed-berry-scones.html