Mountain Berry Scones
The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.
- Total Time:
- Yield: Makes 6 or 12
Source: Martha Stewart Living, August 2011
- 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
- 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
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.