This Covid-19 period in our lives has really changed so much in so little time. I hope you’re all doing ok.
I honestly think I’m spending more time in the kitchen cooking and baking as a way to bring comfort. I’ve made scones two days in row now and these Crispy Outer Tender Middle Berry Scones are going to be my go-to scone recipe for quite some time. I’m sure of it.
Scones have been a favorite of mine for a loooooong time, but for some reason I’ve never been able to get them to be as crisp on the outside as I’d like, and of course with that cakey, tender middle. But because I’ve had a little extra time without work travel during the shelter-in-place, I’ve had a little extra time to experiment with scone recipes and I really, really like this one.
Scone Making Tips
- Make sure to freeze the cubes of butter at least a couple hours beforehand and don’t remove from freezer until ready to add to the flour mixture.
- Make sure the heavy cream is really cold too.
- Do not work the dough very much at all. Really, it matters.
- Make sure to bake in a hot oven. I know 475F sounds high, but it works.
- When forming the round disk, keep in smaller and taller. About two inches high and about five inches in diameter.
- As soon as the you add the berries, immediately put the scones in the oven.
- Enjoy warm with butter or clotted cream and a little honey. So good.
Other Scone Recipes You Might Like
- Tomato & Basil Savory Scones – If you’re in the mood for a biscuit with a little more flavor and excitement!
- Rustic Pumpkin Raisin Scones with Maple Drizzle – For people who love pumpkin anything.
- Whole Wheat Berry Scones – I’m a big fan of baking with whole wheat flour, so if you are too – these are yummy.
Crispy Outer Tender Middle Berry Scones
Equipment
- Cuisiart makes the process easier, but not necessary.
Ingredients
- 3/4 c fresh or frozen berries chopped
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 c granulated sugar
- 1/2 tsp Kosher salt
- 1 tsp lemon zest
- 1 tsp fresh mint finely chopped
- 3/4 c heavy cream
- 2 eggs (divided)
- 1 tsp vanilla extract
- 7 Tbls butter cubed and frozen
Instructions
- Heat oven to 425° F
- Chop berries and set aside.
- In food processor, add flour, baking powder, granulated sugar, salt, lemon zest and fresh mint. Pulse a few times to combine ingredients. If you're not using a food processor, add to mixing bowl and whisk together.
- In small mixing bowl stir together heavy cream, vanilla extract and one of the eggs; set aside. In another small bowl, whisk the other egg with a little water (for egg wash at the last stage). OR Use a little heavy cream instead of egg wash.
- To the dry ingredients (in the food processor), add the frozen butter cubes and pulse about 10 times until mixture is crumbly.
- After the butter is incorporated, add the cream mixture and pulse a few times until just combined. Do not overmix. If you are not using a food processor, gently stir the cream mixture together with the flour mixture until the flour is incorporated.
- Turn out onto lightly floured surface and gently form the mixture into a small round circle about two inches high and 4 inches in diameter. Try to handle for only a few seconds.
- Brush tops with egg wash or cream.
- Gently push the berries onto the top of the dough and then cut with sharp knife into eight triangular pieces (like a pie). Don't worry if the berries fall off, they can easily be placed back on the top.Optional: garnish with any remaining lemon zest and mint.
- Add to parchment-lined baking sheet, two inches apart and bake for 20 minutes or until golden brown around edges.
- Serving Suggestion: Enjoy warm with butter and Devonshire cream.
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