I normally make Drop Berry Scones as they are easy and quick. Recently I saw someone make some beautiful round scones but cutting them out of a flattened dough and thought, “Why not?”
I searched online for ideas and found several that seemed to fit the scone in my imagination. Combining ingredients and method from two or three of these ideas resulted in nicely browned, tender scones. For some reason the ingredients did not include salt and like a novice, believed what was said. They would have been better with some added salt, which I listed in the ingredients below.
The next time I will also modify the method of incorporating the berries. This dough was pretty stiff and the berries mashed up more than usual while incorporating them. The modification is explained in the Alternative Berry Addition in the METHOD below.
Berry Scones
INGREDIENTS
• 500g Strong white flour
• 50g Unsalted butter
• 80g Caster Sugar
• 5tsp Baking Powder
• 1 tsp salt (I added this to the recipe)
• 2 medium eggs
• 250ml Whole Milk
METHOD
- 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 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. Add additional cream by the tablespoon to help the dough come together
- Alternative berry addition: divide the dough in half and form 2 equal rectangles. Spread a sparse layer of berries on each portion. Stack one on top of the other, berry side up, and roll starting with the small end. Once rolled, gently shape into a ball trying to manipulate the dough as little as possible. Flatten the ball to a ¾” rectangle and cut into 2 ½ “ circles. Combine the scraps into another rectangle and cut more circles.
- OR
- Original berry addition: Gently fold in the berries. (It’s fine if the raspberries or blackberries 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.
- Egg was the tops of the scones and sprinkle some coarse sugar on the top
- Bake for 16-20 minutes until the tops are a golden brown,
