My husband had been begging me to make this recipe for weeks. It was actually the second Fabulous Food Friday that I posted and I hadn’t made it for years! Sometimes your favorite recipes get lost in the shuffle of new-must-try recipes. This one is a classic keeper, though. An old-must-try-again-and-again recipe!
Printable Version
Makes 12 Scones
Scone
4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 1/2 sticks cold butter (sliced into 10-12 slices)
3/4 cup buttermilk
3/4 cup heavy cream
1 egg
2 1/2 cups berries (blueberries, raspberries and/or blackberries), divided
1/4 cup heavy cream
1/4 cup sugar
Glaze
1 1/2 cups powdered sugar
1/4 cup milk
Mix
all dry ingredients in a mixer. Add cold butter. Mix on low until pea
size and still some small butter pieces are evident. Mix buttermilk,
3/4 cup cream and egg in separate bowl. Slowly pour into dry mix, on low speed.
Mix briefly until combined. Do not over beat. {I used my hands for
all this…as therapy!} Turn out onto floured surface and gently knead
dough 4-5 times. Cut in half. Roll out half of the dough to about 1″
thick. Pour 3/4 cup berries over dough and fold over. Roll about once
again to 1″ thick circle and cut into 6 wedges. Repeat with remaining
dough. Place on greased cookie sheet. Brush with a little more cream
and sprinkle with sugar. Bake at 425 for 13-18 minutes, until golden
brown. Cool 5 minutes and pour over glaze. Let them cool another 10 minutes and glaze again.
*You can
use fresh or frozen berries. I had a frozen tri-berry mix I bought at
Costco that worked really well. Just make sure you thaw them before
hand.
Linked up to Mandy’s Recipe Box, Whipperberry, Tatertots and Jello, Be Different Act Normal, The Weekend Re-Treat,
