Berry scones are a flaky, honey-glazed delight
AMERICA’S TEST KITCHEN
These scones are brimming with juicy, sweet berries in a buttery, rich crumb.
MIXED BERRY SCONES
Serves: 8
1 3/4 cups (430 mL) frozen mixed berries
3 tbsp (45 mL) confectioners’ sugar
3 cups (45 mL) all-purpose flour 12 tbsp (180 mL) unsalted butter, cut into 1/2-inch (1.25-cm) pieces, chilled
1/3 cup (80 mL) granulated sugar
1 tbsp (15 mL) baking powder 1 1/4 tsp (6 mL) salt
3/4 cup (180 mL) plus 2 tbsp (30 mL) whole milk
1 large egg plus 1 large yolk Glaze
2 tbsp (30 mL) unsalted butter, melted
1 tbsp (15 mL) honey
1. For the scones: Adjust oven rack to upper-middle position and heat oven to 425 F (220 C ). Line rimmed baking sheet with parchment paper.
2. If your berry mix contains strawberries, cut them in half. Toss berries with confectioners’ sugar in bowl; place in freezer.
3. Combine flour, 6 tablespoons (90 mL) butter, granulated sugar, baking powder, and salt in food processor and process until butter is incorporated.
4. Add remaining butter and pulse until butter is reduced to pea-size pieces. Transfer mixture to large bowl. Stir in berries.
5. Beat milk and egg and yolk together in separate bowl. Make well in centre of flour mixture and pour in milk mixture.
6. Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until shaggy dough forms and bits of flour remain. Do not overmix.
7. Turn out dough onto wellfloured counter and, if necessary, knead briefly until dough just comes together, about 3 turns.
8. Using your floured hands and bench scraper, shape dough into 12- by 4-inch (30- by 10-cm) rectangle, about 1 1/2 inches tall.
9. 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).
10. Transfer scones to prepared sheet. Bake until lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking.
11. For the glaze: Combine melted butter and honey in bowl.
12. 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.
13. 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, freeze them on baking sheet. Transfer frozen scones to zipper-lock freezer bag. When ready to bake, heat oven to 375 F (190 C) and extend cooking time to 23 to 26 minutes. Glaze time will remain at 5 to 8 minutes.