Monday, May 29, 2017

Mixed Berry Scones



So many of my fellow Americans love biscuits, but I much prefer what I perceive is a "cousin" to this Southern specialty.  I'm talking about scones.  I think I prefer scones because they are mildly sweet, and so versatile with all the ingredients that you can add to them.  I've made several versions of scones, and shared them on this blog here

This recipe was featured on Cook's Country, and I decided to bake them especially for my husband. My husband is a berry lover, so I was pretty confident he'd like these.  If you are familiar with Cook's Country Magazine (and the TV show) they are part of the America's Test Kitchen family.  I like that there's usually a "twist" in the recipe to make it even better.  Here's what the publisher had to say,
To keep the (frozen) berries from bleeding into the dough, we tossed the berries in confectioners’ sugar. To get light and flaky scones, we discovered that treating the butter in two different ways was key. First, we processed half the butter until fully incorporated into the dough. Then, we added the remaining cold butter and processed it until small clumps remained, creating pockets of steam as the scones baked. A simple glaze of butter and honey adds a nice finish to the scones.
 

I have a pastry cutter, but I find that my food processor gets the job done very quickly.  Butter is incorporated in two batches.


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