These berry scones are soft and yet oh-so-crumbly, resembling the authentic English variety. What a perfect treat to prepare on a leisurely summer morning with the kids, or anytime the craving hits for a quick, fresh, homemade baked good!
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 6 tablespoons cold, unsalted butter, cut into small pieces
- ¾ cup cold half & half (or whole milk), plus 1-2 tablespoons more for brushing the tops before baking
- 1 teaspoon pure vanilla extract
- 4 ounces fresh blackberries, blueberries, or raspberries
- Line a baking sheet with parchment paper.
- Add the flour, sugar, baking powder, salt and lemon zest in a large bowl, and stir with a whisk to combine.
- Add in the cold butter, and using a fork or a pastry cutter (I actually use two butter knives), cut the butter into the dry ingredients until it resembles a pea-sized crumble.
- Drizzle in the cold half & half or whole milk, along with the vanilla, and add in the blueberries; using a spatula, fold the liquid and blueberries into the dry ingredients just until everything is incorporated (take care not to over mix).
- Turn the dough out onto a floured work surface. The consistency will be slightly sticky and crumbly. Simply gather it up, and pat into a disc about 1/2 – 3/4 ” in thickness; cut into 8 scones, place onto the prepared baking sheet, and chill in the fridge for 15 minutes.
- Preheat the oven to 425◦.
- Brush the tops of the scones with the remaining 1-2 tablespoons of half & half; then bake them for 16 – 18 minutes until they appear golden-brown; allow them to cool slightly and to set for a few minutes. Enjoy!
Yield: 8 scones
Nutritional info: 326 calories
Prep time: 15 minutes
Cook time: 18 minutes