* Exported from MasterCook *
Scones, Mixed Berry
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder -- (double acting)
1 teaspoon salt
6 ounces unsalted butter -- (1 1/2 sticks), cold,
cut into small cubes
1 egg
3/4 cup half and half -- or whole milk; plus
additional if necessary
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup dried cherries
Adjust oven rack to middle position and preheat oven to 400F.
Whisk together half-and-half and egg in large measuring cup until
incorporated; reserve 1T 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" circle
about 1" thick. Using bench scraper or chefs knife, cut dough into
6-8 wedges and set on parchment-lined baking sheet, spacing them
about 2" apart. Brush surfaces with reserved egg mixture and sprinkle
with 1 T sugar. Bake until golden brown, 15 to 20 min; cool scones on
baking sheet on wire rack 5 min, then remove scones to cooling rack
and cool to room temperature, about 30 min. Serve.
Makes 6 to 8 scones.
Notes
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 1-2T 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 min. 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.
Source:
"Everyday with Rachael Ray, Jan/Feb 2014"
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PerServing (excluding unknown items): 566 Calories; 28g Fat (43.9%
calories from fat); 7g Protein; 73g Carbohydrate; 3g Dietary Fiber;
109mg Cholesterol; 548mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.