Sunday, June 14, 2009

Scrumptious Scones and Berries

Scones and Berries

4 c flour
1 c + 2 T sugar
2 T baking powder
1 t salt
1 1/2 sticks unsalted butter
2 c +2 T heavy cream
4 pints berries

1. Combine flour, 3/4 sugar, baking powder and salt in large bowl. Cut in butter until mix is a course meal. (A potato masher works really well. Make sure your butter is room temp. Don't melt it!)
2. Blend 2 c heavy cream into mix. Place onto clean work surface. (Better off a floured surface. Or put down parchment paper-- easy cleanup.)
3. Press dough with palm of hand until 1" thick. Use large biscuit or cookie cutter to cut scones out. Place scones on baking sheet. (Or form plum-sized balls and place them on the baking sheet. Then press down with the palm of your hand until 1" thick and about 4" around. Make sure they are placed a couple inches apart.)
4. Refrigerate scones on baking sheet for 1 hour. (I covered the baking sheet with Saran wrap before refrigerating.)
5. Combine berries and 1/4 c sugar and let sit for 30 minutes. (I smashed some of the berries into the mixture. It's fun and tasty.)
6. Preheat oven to 400. (And do the baking dance.)
7. Remove scones from refrigerator.
8. Whisk together egg + 2 T heavy cream. Brush egg wash on scones and sprinkle with sugar.
9. Bake scones for 5 minutes. Reduce heat to 350. Continue baking for 25 minutes until golden brown. (Lovely, lovely golden brown)
10. Cool scones on baking rack. (Smell the yumminess.)
11. Serve scones with berries in a fancy compote dish or paper plate. (No chance of soggy-ing the plate, they won't be there long.)

- Martha Stewart Living
featuring commentary by Silly Bee's Chickadee

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