Tuesday, July 1, 2014

Triple Berry Scones

Ingredients for scones:
2 ¼ cups all-purpose flour, plus ½ cup for flouring the counter
1 teaspoon baking soda
2 teaspoons cream of tarter
2 tablespoons sugar
½ teaspoon salt
1 stick plus 1 tablespoon cold butter
1 egg, beaten
¾ cup buttermilk
½ cups raspberries
½ cup blueberries
½ cup chopped strawberries

Ingredients for glaze:
1 cup powdered sugar
3 tablespoons melted butter
½ teaspoon lemon extract
1-2 tablespoons milk, depending on consistency of glaze

1. Refrigerate a glass bowl for about 5 minutes to chill. Preheat oven to 425 degrees.
2. In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. (It’s okay if there are small pieces of butter).
3. Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients.
4. Add the fruit and mix just until blended, careful not to over-mix.
5. Put about ½ cup flour on the countertop. Turn the dough out onto the floured counter. Turn the dough over so the flour side is up.
6. Make a round disk about 1 ¼ inches thick. Use a knife to cut into 8 triangles, similar to cutting a pie. Place the scones on a greased cookie sheet.
7. Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
8. To prepare glaze, melt the 3 tablespoon of butter. Add in the powdered sugar and vanilla. Mix well. If needed, add 1-2 tablespoons of milk to easily spoon the glaze over the scones.
9. Glaze the top of the scones. The glaze will run over the sides of the warm scones. 

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