Thursday, September 22, 2011

Very Berry Lemon Scones

It's that cool nip in the air that brings scones to a new found appreciation, why not bake some to brighten up your day?
These are a wonderful flavor and addition to any household breakfast... give them a try you won't be sorry!


1 1/2 cups fresh blackberries
1 cup fresh strawberries sliced then in half
1/2 cup light brown sugar
pinch of cinnamon
Zest of 1  lemon
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter
1 egg, beaten
1/2 cup milk

Extra flour
White sugar, for topping

Heat the oven to 350 and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
Slice the strawberries into small half slices either by hand set aside. Wash blackberries pat dry and set aside. In a bowl or food processor mix all dry ingredients then add chilled cut up butter into the dry ingredients, add brown sugar and lemon zest into the food processor or bowl and mix until fine and crumbly. Stir in the beaten egg and milk. Fold in fruits.

Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Mound a rectagular mound around an inch high and cut into desired shapes using any cookie cutter round.

 Sprinkle with granulated sugar.

Bake for about 25 minutes or until just getting golden. While warm drizzle with a mixture of confectionary sugar and leftover juice from the lemon to make a very thick glaze. Drizzle over the top of warm scones. Serve warm.
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