Very Berry Scones

I love muffins and quick breads. They are tasty, easy and yummy! I’ve tried a few recipes before but I found one that is fantastic!! I adjusted it a tiny bit but mostly it is the same. Give it a try, you’ll love these!

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Very Berry Scones

Ingredients

  • 1/2 cup + 2 Tbsp unsalted butter frozen
  • 1 1/2 cups blueberries and chopped strawberries
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cps all purpose flour
  • 1/2 cup plus 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp grated lemon zest

Instructions

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Using a cheese grater, grate your frozen butter onto a sheet of parchment paper. Then place it back into the freezer.
  3. Whisk milk and sour cream together in a medium bowl and place back in the fridge until needed.
  4. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in another bowl. Add frozen grated butter and toss together with your fingers until butter is coated.
  5. Add milk mixture to flour mixture and fold with rubber spatula until just combined.
  6. Transfer dough on to a really floured counter. Sprinkle top of dough with flour and with floured hands, knead dough 6 to 8 times, until it just holds together.
  7. Roll dough into 12 inch square. Fold dough into thirds like a business letter. Lift short ends again so that it folds into a 4 inch square. Transfer dough onto a lightly floured plate and put into your freezer for 5 minutes.
  8. Transfer dough back to the floured counter. Roll into a 12 inch square again. Sprinkle blueberries and chopped strawberries on top of dough. Press down slightly with your hands to embed the fruit into the dough.
  9. Roll the dough up into a cylinder, pressing to form a tight log. Put log seam side down and then pressing lightly into a 12 by 4 inch rectangle.
  10. Using a floured bench scraper or knife, cut rectangle crosswise into 4 equal rectangles. Then cut each diagonally to form 2 triangles and place onto prepared baking sheet.
  11. Bush tops with 2 melted tablespoons of butter and sprinkle with 1 Tbsp sugar. Bake until tops are golden brown about 18 - 25 minutes. Let cool for at least 10 minutes before serving
  12. If you want to add a little glaze, combine a 1/4 cup icing sugar and 2 Tbsp of water, mix well and pour over top after they have cooled for 10 minutes.
http://rhondasteed.com/very-berry-scones

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I’ve made them a few times already. First with just Blueberries like the original recipe calls for and then with both berries.

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I added the icing too…. cause i’m like that.

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  • July 17, 2014 - 12:31 pm

    Kristin - Ok those look divine!
    Maybe one day I will hire you to be my personal chef 🙂
    Fun 15 on the 15th. We were partying all day since it was Tyler’s birthday!

  • August 2, 2014 - 2:04 pm

    Angela - For the whole milk ingredient, you have listed the amount as “1/2 cup Tbsp whole milk” – did you intend to include a separate tablespoon measure in addition to the half cup listed? I’d like to try this recipe and want to make sure I have everything right….
    Thanks,
    Angela

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