Rich And Sweet Berry Scones Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Steps:

• Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
• Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
• Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Line a baking sheet with parchment paper.
• Freeze, then grate 8 T butter over the large holes of a box grater.
• Keep frozen until needed.
• Place the berries in the freezer until needed.
• Whisk the milk and sour cream together in a bowl and refrigerate until needed.
• Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
• Add the frozen grated butter and toss with your fingers until thoroughly coated.
• Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
• Turn the dough and any floury bits out onto a well-floured counter.
• Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
• Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
• Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
• Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
• Sprinkle the berries evenly over the dough, and press them lightly into the dough.
• Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
• Lay the dough seam side down and press into a 12 x 4 inch rectangle.
• Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
• Place the scones on the prepared baking sheet.
• Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
• Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
• Transfer to a wire rack and let cool for at least 10 minutes.
• Serve warm or at room temperature.