Friday, May 31, 2019

Mixed Berry Scones

Despite both of us really liking scones, we have baked them only twice in the 12 years we've been together. The first time was 6 years ago when we made Glazed Lemon Ginger Scones. The second time was last weekend when we made Mixed Berry Scones from the June/July 2019 issue of Cook's Country.
Our bag of frozen mixed berries had strawberries, blackberries, blueberries, and raspberries. They're pretty easy to make. Almost like making muffins (combine dry, add berries, add wet) except for the very brief amount of kneading. Shaping the scones is easy, too, much easier than rolling out dough, because you just pat the dough into a rectangle and then cut it into 8 wedges.
These were so good. The butter-honey glaze that is brushed on top before the last 5-8 minutes of baking is yummy, too. We considered not bothering with the glaze, but it was definitely worth the extra bit of effort.
The recipe makes 8 scones. We thought they were on the large size of scones. After eating two as a morning treat the day we baked them, we ate them for dessert during the week. They keep OK. They're best the first day, pretty good the second day, and then after that just OK. after day one, we reheated them for about 5 minutes in the toaster oven. I think next time it might be a good idea to try freezing a few of the baked and cooled scones.
Definitely a make again scone.

Recipe here: Mixed Berry Scones.

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