* Exported from MasterCook *
Scones, Mixed Berry
Recipe By :Cook's Country Magazine, Aug/Sept 2015 Issue
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Scones:
1 3/4 cups frozen mixed berries
3 tablespoons confectioner's sugar
15 ounces all-purpose flour -- 3 cups
12 tablespoons unsalted butter -- cut in 1/2" pieces,
chilled, divided
1/3 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
7/8 cup whole milk -- 3/4 cup + 2 tablespoons
1 large egg
1 egg yolk
Glaze:
2 tablespoons unsalted butter -- melted
1 tablespoon honey
Work the dough as little as possible, just until it comes together.
Work quickly to keep the butter and berries as cold as possible for
the best results. Frozen blueberries, raspberries, blackberries or
halved strawberries or any mixture of these work well in this recipe.
Adjust oven rack to upper-middle position and heat oven to 425F. Line
rimmed baking sheet with parchment paper. Toss berries with
confectioner's 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-sized pieces, 10 to 12
pulses. (It is important to incorporate the butter in two steps to
produce the best texture scones.) Transfer mixture to large bowl.
Stir in berries.
Beat milk and egg and yolk together in separate bowl. Make deep 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 overmix.
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 to produce 8 scones. Transfer scones to
prepared sheet.
Bake until scones are lightly golden on top, 16 to 18 minutes,
rotating pan halfway through baking. (Reggie's note: this recipe was
shown on TV baked on a shiny sheet. If you use a dark sheet, you may
need to adjust time and/or temperature to avoid overbaking.)
While scones bake, make the glaze. Combine melted butter and honey in
small bowl. Remove scones from oven and brush tops evenly with glaze
mixture. Return scones to oven and continue to bake until golden
brown to top, 5 to 8 minutes longer. Transfer scones to wire rack and
let cool at least 10 minutes before serving.
These scones can be made ahead. After cutting scones into triangles,
freeze them on baking sheet. Transfer frozen scones to zipper-lock
freezer bag. When ready to bake, heat oven to 375F and extend first
baking time to 23 to 26 minutes. Baking time after glazing remains 5
to 8 minutes.
S(Internet address):
"<https://www.cookscountry.com/recipes/8461-mixed-berry-scones>"
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Per Serving (excluding unknown items): 478 Calories; 23g Fat (42.8%
calories from fat); 8g Protein; 61g Carbohydrate; 3g Dietary Fiber;
111mg Cholesterol; 543mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2017 - 0917