Wednesday, May 7, 2014

Glazed Mixed Berry Scones

I always love all the different recipes for scones, their are so many ways you can make them.These are the best scones I've ever had, scones are usually often dry and boring. These are tender, flaky, super moist and full of delicious berries. Then the glaze just puts these over the top.This recipe is so easy, you don't need a food processor or a mixer, and are a guaranteed to love recipe. Perfect for weekend breakfast, Mothers Day Brunch, great with coffee or tea. I wanted to try the recipe today before serving to the Mothers this weekend, I can tell you this so glad I did, they are amazing and the Mothers will rather have these then a gift..Well maybe not, but anyway..They are that good!!!!

Ingredients For The Scones:
2 cups all-purpose flour plus an additional  (3-4 tablespoons for surface)
1/2 cup granulated sugar
1 tablespoon baking powder
pinch salt, optional and to taste
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 heaping cup fresh or frozen mixed berries ( Strawberries, raspberries, blueberries, blackberries, if using frozen, if using frozen, do not thaw)
1 tablespoon lemon or orange zest, optional
Turbinado, raw, or coarse sugar, optional for sprinkling the top of the scones 

Ingredients For The Glaze:
1 cup Powdered Sugar
About 1 tablespoon cream or milk 


  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional pinch of salt, then whisk to combine until all combined.
  3. Add the butter: With a pastry cutter or two knives cut the butter in. I combine the butter with forks until it's the size of large marbles, using your hands and knead it in. It will feel like kinda wet and sandy. Some larger pea-sized butter clumps are okay; set bowl aside.
  4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
  5. Pour wet mixture on top of  dry, and fold until just combined with a soft  spatula; don't overmix or scones will be tough. Dough will be like a wet soggy texture, but that is perfect.
  6. Fold in the berries and optional zest.
  7. Sprinkle about 4 Tablespoons flour over a baking mat ( like the ones you use for rolling out pie crusts) or clean work surface and lightly coat hands with flour.
  8. Turn dough out onto the surface and knead it into approximately a  8-inch round. Dough is very moist, sticky or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
  9. With a large knife, slice round into 8 equal-sized wedges,( I used a serrated knife)
  10. Using a flat spatula transfer wedges to prepared baking sheet spaced at least 2-3 inches apart. Do not crowd because scones puff and spread while baking.  Try to make sure there are no exposed berries touching the baking sheet because they will burn. 
  11. Sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
  12. Bake for about 15-18 minutes, or until scones are very lightly golden and cooked through. If using frozen fruit it may take few minutes longer then if you are using fresh fruit, the fresh fruit baking time may be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to make sure bottoms are not getting to brown.
  13. Remove from oven and allow scones to cool on baking tray for about 10 minutes before removing and placing on a cooling rack. Start the glaze while scones are cooling.
  14. In a small bowl, combine the powdered sugar and cream and whisk. 
  15. Continue to whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar a little, I tend to like the glaze a little on the thicker then real thin.
  16. Then evenly drizzle the glaze over the scones before serving. Scones are always the best that day fresh, but will keep in an airtight container  for about 4 days. 

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