THE BEST GLAZED MIXED BERRY SCONES #DESSERT #BERRY

They're really the best scones I've at any point had. Also, they've altered my perspective on scones in general.They're fantastically simple, you don't have to messy a sustenance processor or a blender, and they're prepared in an a large portion of hour.How's that for a quick, simple, and ensured to-vanish end of the week breakfast, early lunch, or simple off the cuff pastry or snack.You don't have to utilize crisp organic product. I utilized Trader Joe's solidified berry mixture, which incorporates strawberries, raspberries, blueberries, and blackberries.

I once in a while prepare with pricier new products of the soil that for nibbling. I never have an excess of crisp berries since we eat them so quick, yet don't hesitate to utilize crisp, taking note of that preparing time will probably be decreased.

Another bit of leeway to utilizing solidified natural product is that it keeps the batter colder, and cold mixture rises better. It's additionally why you need to utilize cold spread in baked good making or when making pie hulls. The hot stove air hits the virus margarine in the batter and makes air pockets, which make a delicate, flaky outside.

Same guideline with virus margarine and cold berries in the scones. They're flaky and delicate, yet additionally remarkably clammy. Harsh cream is utilized which anticipates dryness.Rather than milk or overwhelming cream as the wet fixings that are blended into the dry fixings, the sharp cream saturates and softens the batter, yet since it's refined like buttermilk, it enables the scones to ascend higher and remain fluffier and lighter, without being vaporous or dry.

INGREDIENTS:

• 2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• pinch salt, optional and to taste
• 1/2 cup unsalted butter, cold (1 stick)
• 1 large egg
• 1/2 cup sour cream (lite is okay)
• 1 teaspoon vanilla extract
• 1 heaping cup mixed berries (I used TJ’s frozen mixed berry blend which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less)
• 1 tablespoon lemon or orange zest, optional (I didn’t include any in scones shown)
• turbinado, raw, or coarse sugar, optional for sprinkling
• 1 cup confectioners’ sugar
• about 1 tablespoon cream or milk (or substitute with orange or lemon juice)

DIRECTIONS:

1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
3. Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
5. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
6. Fold in the berries and optional zest.
7. Sprinkle about 2 tablespoons flour over a Silpat  or clean work surface and lightly coat hands.
8. Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
9. With a large knife, slice round into 8 equal-sized wedges.
10. Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
11. Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
12. Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
13. Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
14. In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
15. Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
16. Evenly drizzle the glaze over the scones before serving. Scones are best fresh, but will keep airtight at room temperature for up to 4 days. I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately; I don’t recommend refrigerating them because they will dry out.

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