TALL Blonde's Cookbook : Food Glorious Food: Mixed Berry Scones

Mixed Berry Scones Tall Blonde Cookbook Recipe

Recipe courtesy Cook's Country

I am married to a Brit and as a Brit he sometimes has terrible judgement in food. He loves scones and I think they are dry and gaggy like a bad bagel or old pita bread. Until now....

Here is a wonderful recipe for mixed berry scones that is easy and tasty and I can't wait to jump out of bed in the morning just to have one (or two). This recipe uses frozen berries so they are easy to find year 'round no matter the time of year or region in which you live. makes 8. NOTE: The fruit must be kept frozen during the making of the dough. Serves 8.

1 3/4 cup frozen mixed berries, kept frozen to prevent bleeding

3 Tbl. powdered sugar

3 cups all-purpose flour

12 Tbl. butter cubed and kept chilled - divided in half

1/3 cup granulated sugar

1 Tbl. baking powder

1 1/4 tea. salt

3/4 cup whole milk, plus 2 Tbl. as needed if mixture is too dry

1 large egg, plus 1 yolk

GLAZE - optional

2 Tbl. butter melted

1 Tbl. honey

Preheat oven to 425-degrees. Line rimmed baking sheet with parchment paper.

In a food processor combine all-purpose flour, 6 Tbl. of chilled butter (half the recipe), sugar, baking powder and salt. Pulse until butter is fully incorporated, 10-15 seconds. Add remaining butter and pulse until grainy, but dry. Do not over mix. Manually toss frozen berries into powdered sugar and add to flour/sugar mix. Cut strawberries to match size of small fruit pieces, as needed.

In a separate bowl stir well milk and eggs. Make a well of flour, fruit and pour milk/eggs into the center. With a rubber spatula, slowly stir center mixture outward until a shaggy mixture is formed leaving a little dry flour. Do not over mix.

Turn dough onto floured board and gently pull mixture together into a flat log into a rectangular shape approx. 12" by 4". Cut into 4 even squares, and cut each square diagonally into triangles making sure all 8 pieces are even in size and thickness for even baking.

Bake until lightly golden 20-25 minutes if you choose not to glaze. Otherwise, bake 16-18 minutes, remove from oven, brush on the glaze and place back in the oven for another 5- 10 minutes. Remove from oven and immediately place on wired rack to cool. May be eaten when still slightly warm.

Can be made ahead and cut into triangles then frozen individually. When ready, heat oven to 375-degrees and bake for 25-30 minutes.