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Mixed Berry Scones

kept byjbatesy
recipe byCooks Country

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.


1 ¾ cups (8 3/4 ounces) frozen mixed berries
3 tablesoons confectioners' sugar
3 cups (15 ounces) all-purpose flour
12 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
⅓ cup (2 1/3 ounces) granulated sugar
1 tablespoon baking powder
1 ¼ teaspoon salt
¾ cup plus 2 tablespoons whole milk
1 large egg plus 1 large yolk

2 tablespoons unsalted butter, melted
1 tablespoon honey



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