Triple Berry Buttermilk Scones Food

TRIPLE BERRY BUTTERMILK SCONES

Steps:

• In a small bowl beat together the egg and water until well combined. Set aside until needed.
• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, sugar, and lemon zest; mix well to combine.
• Cut the butter into small cubes then work it into the mixture (using two forks or a pastry blender) until it resembles a coarse meal. The chunks of butter should be no smaller than peas and no larger than hazelnuts.
• In a small bowl whisk together the egg and buttermilk until well combined. Add this liquid mixture to dry mixture and use a fork to stir everything together until just moistened.
• Add in the berries and, using a rubber spatula, gently fold them into the dough. Don't worry if some of the berries break up a bit.
• Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
• Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
• Lightly brush each scone with the egg wash.
• Bake for 20 to 22 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
• In a small bowl whisk together the lemon juice, confectioners' sugar, and salt. Drizzle over scones and sprinkle with almonds, if using. Serve at once.

THREE-BERRY SCONES

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.