Berry Scones

Submitted by MHC
Submitted by MHC




3c. unbleached flour ⅓ c. sugar ½ t. salt 1T + 1t baking powder 5 ½ oz. cold butter 2 large eggs ¾ c. whole milk 1 Cup Frozen mixed berries or raspberries.

Nutritional information

No nutrition information available


Place dry ingredients and butter in food processor and run until butter is entirely cut in, like corn meal. Add eggs and milk all at once pulse until combined. Place dough on floured surface. Separate into 6 equal parts. Using as little handling as possible. Flatten 2 sections into a circle about ½" thick. Add ⅓ cup of frozen berries to one of the circles. Gently top with 2nd disk and press from the center out to make even, the disk should be about 7"wide and 1"thick. Brush top lightly with egg wash made from 1 whole egg and 3 T milk. Then sprinkle lightly with course sugar, cut circle in half and cut each half circle into half to form 4 triangles. Place on baking sheet lined with parchment paper about 3" apart. Repeat with remaining discs to make 12 scones total. Bake at 375°F 15-20 min or until golden brown and slightly firm to the touch.