Side Pannel
Mixed Berry Scones
Mixed Berry Scones
- Recipe Submitted by maryjosh on 02/02/2018
Ingredients List
- 1 cup strawberries
- 3/4 cup blueberries
- 1/8 cup confectioners sugar
- 1-3/4 cups flour
- 3/4 cup unsalted butter (1-1/2 sticks)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 1 large egg
- 1 large egg yolk
- 2 tablespoons butter, melted
- 1 tablespoon honey
Directions
Pre-heat oven to 350 degrees.
Toss strawberries and blueberries with confectioners sugar. Place in freezer until ready to use.
Add flour, sugar, baking powder, and salt to food processor. Pulse 1-2 times to combine. Cut butter into tablespoon sized pieces and add to flour mixture. Pulse until flour and butter make pea sized pieces, approximately 15 pulses.
Transfer mixture to a large mixing bowl. Toss in berry mixture. Whisk milk, egg and egg yolk together in a separate bowl. Make a well in the center of flour mixture and pour in milk mixture. Stir until a dough begins to form, being care to not over stir. Turn dough out onto floured board and knead briefly to bring dough together.
Shape into a 12×4 rectangle and cut into 4 pieces. Cut those for pieces in half, then cut the halved pieces diagonally. You will have 16 scones. Transfer scones to a baking sheet leaving about an inch between each scone. Bake for 18 minutes.
While scones are baking, combine melted butter and honey. Remove scones from oven after 18 minutes and brush top of scones with mixture. Return to oven to bake 5 minutes more, until golden brown.
Toss strawberries and blueberries with confectioners sugar. Place in freezer until ready to use.
Add flour, sugar, baking powder, and salt to food processor. Pulse 1-2 times to combine. Cut butter into tablespoon sized pieces and add to flour mixture. Pulse until flour and butter make pea sized pieces, approximately 15 pulses.
Transfer mixture to a large mixing bowl. Toss in berry mixture. Whisk milk, egg and egg yolk together in a separate bowl. Make a well in the center of flour mixture and pour in milk mixture. Stir until a dough begins to form, being care to not over stir. Turn dough out onto floured board and knead briefly to bring dough together.
Shape into a 12×4 rectangle and cut into 4 pieces. Cut those for pieces in half, then cut the halved pieces diagonally. You will have 16 scones. Transfer scones to a baking sheet leaving about an inch between each scone. Bake for 18 minutes.
While scones are baking, combine melted butter and honey. Remove scones from oven after 18 minutes and brush top of scones with mixture. Return to oven to bake 5 minutes more, until golden brown.
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