Mountain Berry Scones Recipes

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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

MOUNTAIN BERRY SCONES



Mountain Berry Scones image

The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.

Provided by Martha Stewart

Categories     Bread Recipes

Time 45m

Yield Makes 6 or 12

Number Of Ingredients 12

1 1/2 cups all-purpose flour, plus more for surface
1/2 cup cake flour (not self-rising)
3 tablespoons granulated sugar
1 tablespoon baking powder
Salt
6 tablespoons cold unsalted butter, cut into pieces
3/4 cup blueberries
3/4 cup mountain cranberries or regular cranberries
1 teaspoon finely grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees. Whisk together flours, granulated sugar, baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.
  • Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).
  • Pat dough into a 6-inch square (about 1 1/4-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.
  • Bake on middle oven rack until golden brown and cooked through, 20 to 22 minutes. Transfer scones to a wire rack. Let cool.

BERRY SCONES



Berry Scones image

Super summery and delicious scones recipe!

Provided by RecipeGirl.com

Categories     Breakfast

Number Of Ingredients 9

2/3 cup heavy whipping cream
1 large egg
2 cups all purpose flour
2 tablespoons granulated white sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, (chilled and cut into small pieces)
1 to 1½ cups mix of blueberries and halved raspberries
sugar or chunky sugar crystals, (optional)

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.
  • In a small bowl, stir the cream and egg together.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Drop in the butter and, using your fingers or a pastry cutter, cut and rub the butter into the dry ingredients until the mixture is crumbly.
  • Pour the cream/egg mixture over the dry ingredients and stir gently with a fork just until the dough, which will be wet and sticky, comes together. Don't over-work it. Sprinkle in the berries, and -still in the bowl- gently knead them into the dough.
  • Lightly dust a work surface with flour and turn out the dough. Pat the dough into a rough circle that's about 10 inches in diameter, use a cutter to cut rounds and place them on the baking sheet (alternately, you can divide the dough in half, pat-out two rounds and cut wedges instead). Sprinkle with sugar, if desired.
  • Bake the scones for 15 to 20 minutes, or until their tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature. They are very good served warm with a generous smudge of butter.

Nutrition Facts : ServingSize 1 scone, Calories 188 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 46 mg, Sodium 62 mg, Fiber 1 g, Sugar 4 g

MOUNTAIN BERRY PIE



Mountain Berry Pie image

I always have a supply of frozen berries and love to make this pie. Thaw just enough to separate- could use fresh if available. Feel free to use more or less of a certain berry, as long as the total amount is around 4 cups.

Provided by Jan in Lanark

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 12

pastry for double-crust pie
1 cup white sugar
1 pinch salt
1/4 cup cornstarch
1/2 teaspoon cinnamon (optional)
1 cup blueberries
1 cup strawberry
3/4 cup blackberry
3/4 cup raspberries
1/2 cup water
2 tablespoons lemon juice
2 tablespoons butter

Steps:

  • Combine sugar, cornstarch, salt and cinnamon in a large saucepan.
  • Stir in berries and add water and lemon juice.
  • Cook over medium heat just to the boiling point- it should be thickened. If berries are frozen this takes a little while.
  • Pour into pie shell and dot with butter.
  • Top with a lattice crust or full crust with slits cut.
  • Brush top with milk and sprinkle with sugar.
  • Bake at 350 for 45 minutes.

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