Best Mixed Berry Scones Recipe 435 Recipes

MIXED BERRY SCONES RECIPE

Steps:

• Preheat oven to 400ºF. Line a baking sheet with parchment paper (or a silicone mat).

THE BEST GLAZED MIXED BERRY SCONES

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. Dough will be wet and shaggy.
• Fold in the berries and optional zest.
• Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
• Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
• With a large knife, slice round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip - try to make sure there are no exposed berries touching the baking sheet because they'll be prone to burning.
• Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
• Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
• Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
• In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
• Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Evenly drizzle the glaze over the scones before serving.

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.