Ingredients: |
Ingredients: 8¼ ounces (1¾ cups) frozen mixed berries
3 Tbsp. confectioners sugar
3 cups all-purposed flour
12 Tbsp. unsalted butter, cut into ½-inch pieces and chilled, divided
⅓ cup granulated sugar
1 Tbsp. baking powder
1¼ tsp.table salt
¾ cup plus 2 Tbsp. whole milk
1 large egg plus 1 large yolk
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Directions: |
Directions:1. Adjust oven rack to upper-middle position and heat oven to 425º.
2. Line rimmed baking sheet with parchment paper.
3. Toss berries with confectioners sugar in bowl until evenly covered, freeze until needed.
4. Process flour, 6 Tbsp. butter, granulated sugar baking powder, and salt in food processor until butter is fully incorporated, about 15 seconds. Add remaining 6 Tbsp. butter and pulse until butter is reduced to pea-sized pieces, 10-12 pulses. Transfer mixture to large bowl. Stir in berries.
5. Beat milk and egg and yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using spatula, gently stir, scraping from sides of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not overmix.
6. Turn out dough onto well-floured counter and, if necessary,knead briefly until dough just comes together, about 3 turns. Using your flowered hands and bench scraper, shape dough into 12 by 4-inch rectangle, about 1½ inches thick.Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles (you should have 8 triangles total). Transfer triangles to prepared sheet.
6. Bake until scones are lightly golden 16-18 minutes, rotating sheet halfway through baking. |
Directions: |
Directions:1. While scones bake, combine melted butter and honey in small bowl.
2. Remove sheet from oven and brush tops of scones evenly with glaze.
3. Return sheet to oven and continue to bake until scones are golden brown, 5 to 8 minutes longer.
4. Transfer scones to wire rack and let cool for at least 10 minutes before serving. |
This recipe for Mixed Berry Sconces is from