Mixed Berry Scones

Published March 3, 2015

Mixed Berry Scones

I had been cleaning out the freezer and found some frozen berries from last Summer. I decided to use some of them to make these scones. Even when the weather is chilly- fresh berry scones make me feel warmer. I used a combination of blueberries and blackberries but raspberries would work nicely, too. I had one with a cup of coffee for breakfast, but they could also be used as a dessert in a berry shortcake.

Mixed Berry Scones

2 c. flour

1/4 c. sugar

1 T. baking powder

¾ t. salt

6 T. chilled butter

1 ½ c. berries, fresh or frozen- do not thaw berries – I used blackberries and blueberries

1 t. lemon or orange zest

2 large eggs

1/3 c. heavy cream

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use a small ice cream scoop to scoop out batter and place on baking sheet. Place scoops about an inch apart. Press down slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 400-degree oven for 20-22 minutes. Makes 15-18.

Posted in Cooking