Rich And Sweet Berry Scones Recipes

THE BEST GLAZED MIXED BERRY SCONES

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.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

SCONE RECIPE: THE BEST SCONES EVER

Steps:

• Kick the tires & light the fires to 350 degrees.
• Take your bowl with your cup of sour cream, and mix in the baking soda.
• Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
• Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour.
• Beat the egg and mix in into the sour cream.
• Add the sour cream mixture into the dry mixture, working it in.
• The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
• When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
• Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
• Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
• Serve and enjoy!

RICH CREAM SCONES

Steps:

• Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
• Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
• Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

BERRY SCONES

Steps:

• 1. Preheat your oven to 400°F. Line baking sheets with parchment paper and set them aside.
• 2. Combine the flour, xanthan gum, baking powder, salt, and sugar in a large bowl. Transfer a few tablespoons of this dry ingredient mixture to a small bowl and add the frozen berries. Toss to coat the berries and set aside the small bowl.
• 3. To the large bowl with the dry ingredients, add the diced butter. Cut it in until the butter resembles pea-size chunks covered in flour. You can either use a pastry cutter or two knives and pretend like you're cutting steak with them over and over.
• 4. Add the milk to the dry ingredient/butter mixture and stir to combine. The dough will come together. Once the dough has come together, add the berries to the dough and gently fold them in until they are evenly distributed throughout. Handling it as little as possible to keep the butter from melting in your hands, turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick.
• 5. Cut the dough into 8 triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple of inches apart. Brush with a bit of milk and sprinkle with a tiny bit of sugar, if you like.
• 6. Bake for 15 to 20 minutes, until the scones are puffed up and slightly brown around the edges. Serve immediately.

THE BEST SCONES RECIPE

Steps:

• Dry ingredients: In a large bowl, combine 2 and 1/2 cups flour, 1/2 cup sugar**, 1/2 teaspoon kosher salt, and 1 and 1/2 tablespoons baking powder.
• Wet ingredients: In another medium bowl, add 1 egg, 2 teaspoons vanilla (omit for savory scones), 1/3 cup cream and 1/3 cup sour cream. Whisk it together. Set aside.
• Cut in butter: Now back to the dry ingredients. Use a pastry cutter to cut in the COLD or frozen butter. You can also grate the butter using a cheese grater and mix it in that way. Cut the butter in until it is incorporated and there are still pieces of butter about the size of a pea. Don't overdo it! See photos.
• Add the wet ingredients to the dry ingredients. Use a wooden spoon to stir it together until it forms a shaggy dough.
• Coat your hands with flour and finish kneading the dough in as few strokes as possible. (Overworking the dough makes for a tough scone.) Use your hands to fold the dough on top of itself, creating more and more layers until it has come together and all the flour is incorporated. You can add a tablespoon or two of ice cold water if you think it's necessary. I try to get the dough to come together in 5-8 folds. Do your best and remember that you will get better with practice!
• Mix-ins: At this point add in any mix ins you plan to use. (If you want to add cream cheese like you can see in the photos, chop an 8 ounce block of cream cheese into 1/2 inch chunks. Coat with 1/3 to 1/2 cup sugar in a bowl, making sure all the cream cheese is coated. Carefully fold into the dough.)
• Prepare a work space with plenty of flour. I like to use a pastry cloth. Transfer the dough to the work place and use your hands to shape the dough into a 6 to 8 inch circle. I like really thick, tall scones. The thicker your circle of dough is, the taller your scones will be. If you added mix ins, your circle will be a bit larger.
• Use a sharp knife or pizza cutter to cut the circle in half. Cut each half into 3 equal triangles.
• Place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Place the scones at least 3 inches apart from each other.
• Freeze for 30 minutes.*** If you don't have room in your freezer, you can put them in the fridge for 45 minutes. If you don't have room to chill a whole baking sheet, place the scones on a plate and then transfer to the baking sheet when they are frozen/cold.
• 15 minutes before the scones are done freezing, turn your oven on to 400 degrees F.
• Place the cold scones on a baking sheet if you haven't done so yet.
• Brush the top of each scone with cream. This will make the scones get nice and brown. Top each scone with coarse sugar if you like, or a bit of salt if you are doing savory scones.
• Bake: Put the scones in the oven and bake for 10 minutes at 400 degrees.
• Turn the heat down to 375 without opening the oven.**** Bake for another 8-15 minutes, until the tops are golden brown. DO NOT OVER BAKE. This is where the magic happens, so stay nearby. If you over bake your scones, they will be dry even if you did everything else right. If you are not sure, use a spatula to lift up one of the scones. If they are a nice golden brown on the bottom, they are done.
• Remove from the oven and let set up on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
• Make the glaze: in a small bowl, whisk or use an electric beater to cream 2 tablespoons of very soft butter. Add 1 and 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1 tablespoon milk. Whisk together and add more milk until you have a consistency you like. Drizzle over the tops of the scones and let harden (it usually takes 20-30 minutes.)
• Top your scones with butter and jam! They are great reheated in the microwave.
• Store scones covered on the counter for 2-4 days. They are best eaten on day 1 so that you can get those crispy edges. After storing for a while it's hard to avoid a bit of sogginess. (Starbucks solves this problem but leaving them out in the air, but then eventually the center gets dried out. So, pick your poison. Or just eat all 6 scones single handedly on day 1. No judgment here.)

SWEET BERRY SCONES RECIPE

Steps:

• Preheat the oven to 400 F.
• In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and salt using a whisk or spoon.
• Using a pastry cutter, cut the butter into the flour mixture. You can also do this with a food processor or two forks. Be careful not to use your hands, as it will cause the butter to melt and will change the texture of the scones. Cut the butter until it is a little smaller than pea-sized crumbs.
• Whisk together the egg, sour cream, vanilla extract, lemon zest, and milk in a measuring cup until completely combined.
• Add the wet mixture to the butter and flour mixture. Carefully incorporate until you have a wet and shaggy dough.
• Gently fold in the frozen berries. Transfer the dough to a lightly floured sheet of parchment paper. Form it into about an 8-inch circle. Cut it like a pizza, forming 8 rounded triangles.
• Place each scone onto a parchment lined baking sheet, leaving about 2 inches between each scone as they will rise and puff! Sprinkle the top of each scone generously with the coarse turbinado sugar.
• Place them into the preheated oven and bake for 15-18 minutes depending on your oven. A toothpick should come out fairly clean, with only soft crumbs attached.
• While the scones are cooling, whisk together the powdered sugar and milk to form the glaze. Once the scones have cooled, drizzle the glaze over each scone. Serve with coffee or tea!

RICH AND SWEET BERRY SCONES

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Line a baking sheet with parchment paper.
• Freeze, then grate 8 T butter over the large holes of a box grater.
• Keep frozen until needed.
• Place the berries in the freezer until needed.
• Whisk the milk and sour cream together in a bowl and refrigerate until needed.
• Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
• Add the frozen grated butter and toss with your fingers until thoroughly coated.
• Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
• Turn the dough and any floury bits out onto a well-floured counter.
• Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
• Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
• Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
• Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
• Sprinkle the berries evenly over the dough, and press them lightly into the dough.
• Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
• Lay the dough seam side down and press into a 12 x 4 inch rectangle.
• Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
• Place the scones on the prepared baking sheet.
• Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
• Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
• Transfer to a wire rack and let cool for at least 10 minutes.
• Serve warm or at room temperature.