THE BEST GLAZED MIXED BERRY SCONES
The Best Scone Recipe - These homemade scones are incredibly EASY, NOT DRY, you don't need to dirty a mixer, and are guaranteed-to-disappear weekend breakfast or brunch!! Made with common pantry and fridge ingredients and you can use frozen fruit!!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 33m
Number Of Ingredients 13
Steps:
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. Dough will be wet and shaggy.
- Fold in the berries and optional zest.
- Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
- Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip - try to make sure there are no exposed berries touching the baking sheet because they'll be prone to burning.
- Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
- Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
- Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving.
Nutrition Facts : Calories 393 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 232 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MIXED BERRY SCONES
Steps:
- Preheat the oven to 350 degrees.Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and use a pastry cutter to cut them together until they resemble coarse crumbs.In a pitcher, mix together the cream, milk, egg, vanilla, strawberry preserves, and red food coloring.Pour the wet ingredients into the dry ingredients and mix them together until they're halfway combined. Add 3/4 of the berries and stir until mixed. Add the remaining berries and stir until everything is combined. Turn out the dough onto a floured surface and press it into a rectangle that's about 16 inches tall by about 6 inches wide. Using a floured pizza cutter or knife, cut it in half from top to bottom, then make 3 to 4 cuts across. Cut each square into two triangles. Transfer the scones to a baking sheet lined with a baking mat. Bake for 20 minutes or until done. Remove to a cooling rack and allow them to cool completely.To make the glaze, whisk together the melted butter, powdered sugar, and milk until smooth and somewhat thick. Place the racks of scones over baking sheets to catch the excess, then use a spoon to drizzle the glaze all over the scones. Allow the glaze to set before serving.
MIXED BERRY SCONES RECIPE
Perfect homemade scones are super easy to make. These Mixed Berry Scones are great for breakfast, brunch, afternoon tea or dessert.
Provided by Gloria Duggan | Homemade & Yummy
Categories Baking
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF. Line a baking sheet with parchment paper (or a silicone mat).
Nutrition Facts : Calories 312 kcal, Carbohydrate 40 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 58 mg, Sodium 23 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
MIXED BERRY SCONES RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Scones: Adjust oven rack to upper-middle position and heat oven to 425°F. Line rimmed baking sheet with parchment paper. If your berry mix contains strawberries, cut them in half. Toss berries with confectioners' sugar in bowl; freeze until needed. Combine flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remaining 6 tablespoons butter and pulse until butter is reduced to pea-size pieces, 10 to 12 pulses. Transfer mixture to large bowl. Stir in berries. Beat milk and egg and yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over-mix. Turn out dough onto well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns. Using your floured hands and bench scraper, shape dough into 12 by 4-inch rectangle, about 1 1/2 inches tall. Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles (you should have 8 scones total). Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking. Glaze: While scones bake, combine melted butter and honey in small bowl. NOTE: The second time I made these, I brushed the scones with half and half and sprinkled with coarse sugar. The glaze was okay, but I prefer the crunch of the sugar. Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving. To make ahead: Unbaked scones can be frozen for several weeks. After cutting scones into triangles in step 4, freeze them on baking sheet. Transfer frozen scones to zipper-lock freezer bag. When ready to bake, heat oven to 375°F and extend cooking time in step 4 to 23 to 26 minutes. Glaze time in step 6 will remain at 5 to 8 minutes.
THREE-BERRY SCONES
Make and share this Three-Berry Scones recipe from Food.com.
Provided by spatchcock
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Mix in butter until mixture is size of fine crumbs.
- Stir in buttermilk, then berries.
- On a prepared baking sheet, shape dough into two 7-inch circles.
- Cut each into 6 wedges; coat with butter-flavored cooking spray.
- Bake until cooked through and golden, about 20 minutes.
SWEET BERRY SCONES RECIPE
Steps:
- Preheat the oven to 400 F.
- In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and salt using a whisk or spoon.
- Using a pastry cutter, cut the butter into the flour mixture. You can also do this with a food processor or two forks. Be careful not to use your hands, as it will cause the butter to melt and will change the texture of the scones. Cut the butter until it is a little smaller than pea-sized crumbs.
- Whisk together the egg, sour cream, vanilla extract, lemon zest, and milk in a measuring cup until completely combined.
- Add the wet mixture to the butter and flour mixture. Carefully incorporate until you have a wet and shaggy dough.
- Gently fold in the frozen berries. Transfer the dough to a lightly floured sheet of parchment paper. Form it into about an 8-inch circle. Cut it like a pizza, forming 8 rounded triangles.
- Place each scone onto a parchment lined baking sheet, leaving about 2 inches between each scone as they will rise and puff! Sprinkle the top of each scone generously with the coarse turbinado sugar.
- Place them into the preheated oven and bake for 15-18 minutes depending on your oven. A toothpick should come out fairly clean, with only soft crumbs attached.
- While the scones are cooling, whisk together the powdered sugar and milk to form the glaze. Once the scones have cooled, drizzle the glaze over each scone. Serve with coffee or tea!
Nutrition Facts : Calories 353 kcal, Carbohydrate 40 g, Cholesterol 153 mg, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, Sodium 487 mg, Fat 19 g, ServingSize 8 scones, serves 8, UnsaturatedFat 7 g
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- Combine flour, 3 ounces of butter, granulated sugar, baking powder, and salt in food processor and process until the butter is fully incorporated (about 15 seconds). Add the remaining 3 ounces butter and pulse until butter is reduced to pea-size pieces (12 to 15 pulses). Transfer mixture to large bowl. Stir in berries.
- Unbaked scones can be frozen for several weeks. After cutting them into triangles, you can freeze them on baking sheet. Once frozen, they can be transferred to a zip-lock freezer bag. When ready to bake, heat the oven to 375 degrees and extend the cooking time in the first baking to 26 minutes. Baking time after the glaze is applied will remain at 5 to 8 minutes.
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