These scones are a flaky, honey-glazed brunch delight, brimming with juicy, sweet berries in a buttery, rich crumb. We achieved a perfectly crumbly texture by incorporating butter in two ways, processing some with flour, sugar, baking powder and salt for even distribution, then pulsing more into pea-size pieces to achieve rich buttery pockets.
Tossing frozen berries in confectioners’ sugar before folding them into the flour mixture prevented them from bleeding into the dough, and a honey-butter glaze, brushed on partway through baking, gave the scones a sweet sheen. Work the dough as little as possible, just until it comes together. Work quickly to keep the butter and berries as cold as possible for the best results.
Note that the butter is divided in this recipe. An equal amount of frozen blueberries, raspberries, blackberries, or strawberries (halved) can be used in place of the mixed berries.
MIXED BERRY SCONES
Servings: 8
Start to finish: 1 hour
For the scones:
8 3/4 ounces (1 3/4 cups) frozen mixed berries
3 tablespoons confectioners’ sugar
3 cups (15 ounces) all-purpose flour
12 tablespoons unsalted butter, cut into 1/2 inch pieces, chilled
1/3 cup (2 1/3 ounces) granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
3/4 cup plus 2 tablespoons whole milk
1 large egg plus 1 large yolk
For the glaze:
2 tablespoons unsalted butter, melted
1 tablespoon honey
Nutrition information per serving: 446 calories; 200 calories from fat; 23 g fat (14 g saturated; 1 g trans fats); 106 mg cholesterol; 571 mg sodium; 54 g carbohydrate; 2 g fiber; 17 g sugar; 7 g protein.
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