Mountain Berry Scones Recipes

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FAST RASPBERRY SCONES



Fast Raspberry Scones image

Serve these raspberry scones at breakfast or with tea for an afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Yield Makes 20

Number Of Ingredients 8

2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)

Steps:

  • Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
  • Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
  • Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 g

THE BEST GLAZED MIXED BERRY SCONES



The Best Glazed Mixed Berry Scones image

The Best Scone Recipe - These homemade scones are incredibly EASY, NOT DRY, you don't need to dirty a mixer, and are guaranteed-to-disappear weekend breakfast or brunch!! Made with common pantry and fridge ingredients and you can use frozen fruit!!

Provided by Averie Sunshine

Categories     Bread, Rolls, Muffins & Breakfast

Time 33m

Number Of Ingredients 13

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 salt, optional and to taste
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/2 cup sour cream (lite is okay)
1 teaspoon vanilla extract
1 heaping cup mixed berries (I used TJ's frozen mixed berry blend which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less)
1 tablespoon lemon or orange zest, optional (I didn't include any in scones shown)
turbinado, raw, or coarse sugar, optional for sprinkling (granulated sugar may be substituted)
1 cup confectioners' sugar
about 1 tablespoon cream or milk (or substitute with orange or lemon juice)

Steps:

  • Preheat oven to 400F. Line a baking sheet with a Silpat or 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. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my 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 Silpat or 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 minutes in my oven with frozen fruit is perfect, but 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 (or citrus 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.

Nutrition Facts : Calories 393 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 232 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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