BERRY SCONES

Makes: 8 scones

1 cup (5 ounces) frozen mixed berries

1 tablespoon confectioners’ (powdered) sugar

1 ½ cups (7 ½ ounces) all-purpose flour, plus extra for counter

6 tablespoons unsalted butter, cut into ½ -inch pieces and chilled

2 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup (4 ounces) whole milk

1 large egg yolk

1 . Adjust the oven rack to the upper-middle position and heat oven to 4 2 5 degrees. Line a rimmed baking sheet with parchment paper.

2 . In a medium bowl, combine berries and confectioners’ sugar. Use a rubber spatula to stir and coat the berries. Place the bowl in the freezer until needed.

3 . Place flour, chilled butter, sugar, baking powder and salt in food processor. Pulse until butter forms pea-size pieces, six to eight 1 -second pulses.

4 . Transfer flour mixture to a large bowl. Use a rubber spatula to stir in frozen berries until they are well coated. In a second medium bowl, whisk milk and egg yolk until well combined. Add the milk mixture to the flour mixture and use a rubber spatula to stir until just combined into a shaggy dough. Do not overmix.

5 . Sprinkle the clean counter lightly with extra flour and coat your hands with flour. Transfer the dough to the floured counter and gather and press the mixture until a dough forms and holds together, 5 to 1 0 seconds. Pat the dough into an 8 -inch circle, about ¾ -inch thick. Cut the circle into 8 wedges. Transfer scones to the parchment-lined baking sheet.

6 . Bake until scones are golden brown on top, about 1 4 minutes. Place the baking sheet on a cooling rack and let the scones cool on the baking sheet for 1 5 minutes. Transfer scones directly to the cooling rack. Let cool for 3 0 minutes before serving.