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Rich and Sweet Berry Scones
(recipe, Anna Conley)
If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. It is important to work the dough as little as possible and use cold ingredients; if the weather is particularly hot or humid, chill the flour mixture and bowls too
TO MAKE AHEAD: The cut, unbaked scones can be covered and refrigerated for up to 24 hours; bake as directed. They can also be frozen for up to 1 month; cover and freeze the scones until frozen solid, about 6 hours, then transfer to a large zipper-lock bag. Bake the frozen scones (do not thaw) as directed, reducing the oven temperature to 375 degrees and increasing the baking time to 25 to 30 minutes.
- 10 Tbsp. (1¼ sticks) unsalted butter
- 1½ cups (7½ ounces) fresh blueberries, raspberries, blackberries, or strawberries, hulled and cut into ½-inch pieces
- ½ cup whole milk
- ½ cup sour cream
- 2 cups (10 ounces) all-purpose flour
- ½ cup (3½ ounces) sugar, plus extra for sprinkling
- 2 tsp. baking powder
- 1 tsp. grated fresh lemon zest
- ½ tsp. salt
- ¼ tsp. baking soda
- Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Freeze, then grate 8 tablespoons of the 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 medium bowl and refrigerate until needed.
- Whisk the flour, ½ cup sugar, baking powder, lemon zest, salt, and baking soda together in a medium 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 overmix).
- 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. Following the photos, fold the top, bottom, and then sides of the dough over the center to form a 4-inch square. Transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes (do not overchill).
- 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 (or thin metal spatula), and roll into a tight log and pinch the seam closed. Lay the dough seam side down and press into a 12 by 4-inch rectangle. Using a floured chefs 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 tablespoons butter then brush it over the scones and sprinkle lightly with sugar. Bake until the scone tops are lightly golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.