With loads of family in town for the holidays I decided to make these scones from frozen berries we had on hand. These have a soft cake like quality and and get their sweet flavor from the berries without using much sugar.
Blueberry Cranberry Scones
SERVINGS: 6 or 12
- 1½ cups all-purpose flour, plus more for surface
- ½ cup cake flour (not self-rising)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 6 tablespoons cold unsalted butter, cut into pieces
- ¾ cup frozen blueberries
- ¾ cup frozen cranberries
- 1 teaspoon finely grated lemon zest
- ⅓ cup heavy cream, plus more for brushing
- 2 large eggs
- Fine sanding sugar, for sprinkling
- Preheat oven to 400 degrees. Whisk together flours, granulated sugar, baking powder, and ¾ teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.
- Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).
- Pat dough into a 6-inch square (about 1¼-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.
- Bake on middle oven rack until golden brown and cooked through, 20 to 22 minutes. Transfer scones to a wire rack. Let cool.
Recipe from Martha Stewart Living. Food Photography & Styling by Michelle Smith