Mixed Berry Scones
Recipe adapted from Averie Cooks
2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands 1/2 cup granulated sugar 1 tablespoon baking powder Pinch of 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 mixed berries - You can use a frozen mixed berry blend which includes strawberries, raspberries, blueberries, blackberries. If using frozen, keep frozen so berries bleed/run less. Turbinado, raw, or coarse sugar, optional for sprinkling
1 cup confectioners’ sugar About 1 tablespoon cream or milk
Heaping Tbsp of berries
(If you also want to make a vanilla bean glaze, you will need a vanilla bean and a little more cream and confectioners sugar).
Preheat oven to 400F. Line a baking sheet with parchment; set aside. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine. Add the butter, and with a pastry cutter or two forks, cut the butter in. Cut in the butter with the pastry cutter or forks, and when it’s the size of large marbles, you can use your hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy. Fold in the berries and optional zest. Sprinkle about 2 tablespoons flour over a clean work surface and lightly coat hands. Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn 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). With a large knife, slice round into 8 equal-sized wedges.
Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning. Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18-20 minutes is perfect; if using fresh fruit, baking time will likely 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 ensure the bottoms aren’t getting too browned.
Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze. In a small bowl, combine the confectioners’ sugar and cream along with a smashed berries/berry juice. Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly. Evenly drizzle the glaze over the scones before serving. I also made a bit of glaze with a vanilla bean added to a Tbsp of cream and confectioners sugar.
Scones are best fresh, but will keep airtight at room temperature for up to 4 days. I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately. I don’t recommend refrigerating them because they will dry out.