Half of our Q.C. department requested we make some scones. Having never tried our hand at them we finally made some this morning. I found a recipe and modified it to suit my needs. They will become a regular treat here!
These are 3 berry drop scones. They are 3 berry ‘cause I forgot I was making raspberry/blueberry scones and added blackberries. Once I realized what I did I added a half cup of blueberries.
Once mixed, large tablespoon portions are “dropped” onto a parchment covered baking sheet. I ended up baking them for the full 19 minutes at 400F. It was just about right. I forgot to sprinkle some coarse or turbinado sugar, but they didn’t really need it.
Raspberry/Blueberry Drop Scones
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/3 cup sugar
• Zest of 1 small lemon (or half a large lemon)
• 1/2 cup unsalted butter, chilled and cut into cubes
• 3/4 cup fresh blueberries
• 3/4 cup fresh raspberries
• 1 cup heavy cream
• Coarse or turbinado sugar for topping
- Preheat oven to 400. Line a baking sheet with parchment paper.
- In the bowl of a food processor, add the flour, baking powder, salt, sugar and lemon zest. Pulse a few times to incorporate.
- Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
- Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
- Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
- Spoon the dough into 12 equally-sized pieces on the parchment-lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
- Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
- Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.