This weekend was a busy one with weddings, photo shoots, soccer games and Father’s Day. I finally got out to the market yesterday and I decided to make some fruit scones. I love all the fresh fruits that are available this time of year and I was picking some to include in my baking endeavors. I decided to try some patriotic fruit and went with blueberry and raspberry scones.
I wanted to make something to go with our coffee in the morning that was not overly sweet. I always make scones based on a recipe I adapted from the Joy of Cooking cookbook. I used to make scones a lot when my daughter was younger and we would have tea parties with friends. It has been a long time since we have done that and I think we are going to have to schedule a summer tea soon. These are also really nice for breakfast, or a mid-morning snack.
Raspberry and Blueberry Scones
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into small pieces
1/2 cup milk
3/4 cup blueberries and raspberries (sliced) mixed together
sugar for topping
Preheat oven to 425° . In a bowl, mix together flour, sugar, baking powder, salt and butter thoroughly. Add the egg and milk until blended. Add the fruit, just until moistened.
Knead the dough against the bowl until the dough starts sticking together.
Move the dough to a floured surface and form into about an 8″ round circle.
Cut the dough into wedges.
Place each wedge on a cookie sheet lined with parchment paper 2″ apart.
Brush each piece with milk and sprinkle with a little bit of sugar.
Bake 14-16 minutes until golden brown.
The scones are deliciously flakey and fruity.
They are great on their own, with cream or with coffee. Scones also go wonderfully with tea too.