Simple scone recipe that can be used to incorporate any kind of berry. This recipe utilizes wild mulberries which are plentiful during late spring early summer. This recipe replaces buttermilk with plain yogurt, making it more compatible with ingredients likely to be found in most pantries..
Prep Time10 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: berry scones, mulberry scones], scones
Servings: 4
Author: Jeanine
Ingredients
2cupsAll Purpose Flour
3/'4cupWhole Wheat Flour
2tspBaking Powder
1/2 tspBaking Soda
1/2 cupgranulated sugar
1/2tspsalt
1tsplemon zest(optional)
1stickbutter(very cold)
1largeegg
3tbspmilk
1/2cupplain yogurt
1cupmulberriesor any other type of berry
1largeeggfor eggwash
1tspmilkfor eggwash
2tbspraw sugerfor coating (Optional)
2tbsplemon juice
3/4cupconfectioners sugar
Instructions
Mix together first 7 dry ingredients in a large bowl: Flours, baking powder, baking soda, sugar, salt and lemon zest.
Cut butter into small cubes and combine with dry ingredients until resembles course meal
Mix together in a separate bowl the egg, 3 tbsp of milk and yogurt, then combine with the dry ingredients until just moistened. Dough will be shaggy, but do not overmix.
Gently fold in the berries until just incorporated throughout the dough. Some of the berries may break apart, but this is ok.
Roll the dough out onto a board and form a round flat circle about 1-1/2 to 2 inches high. Cut into 8 wedges.
Place the wedges on greased baking sheet at least an inch apart from each other. Meanwhile prepare the egg wash using the large egg and the tsp of milk. Brush each wedge with the eggwash and sprinkle the tops of each scone with the raw sugar.
Bake at 350F for 18-20 minutes until golden brown and an inserted toothpick comes out clean.
Cool for 10 minutes. While these are cooling prepare the lemon glaze by mixing the lemon juice with confectioners sugar. Once cooled drizzle the glaze across the scones. Eat while still warm!