Berry Cream Scones

Waking up with a sparkler in your coffee might be the best way to kick off the 4th of July but a red, white and blue berry-ful scone just might be the next best option.  These tender scones will set the tone for a perfectly patriotic day.   They are super simple to whip up – even better if you prep them the evening before, stick them in the freezer and bake them off bright and early.  Nothing like a warm scone straight from the oven!

Here’s my take on a classic King Arthur Flour recipe (made even better when enjoyed with friends on a beautiful summer day…just sayin.) – I added fresh berries but feel free to substitute in nuts, dried fruit, chocolate…whatever your heart desires!

2 3/4 cups AP flour
1/2 cup sugar
3/4 t salt
1 T baking powder
1/2 cup cold unsalted butter, cut into small pieces
2 large eggs
2 t good vanilla extract
2/3 cup heavy cream
1-2 cups fresh blueberries and raspberries
Plus sanding sugar and a touch more cream to top.

In a large bowl whisk together all the dry ingredients.  Place all wet ingredients (eggs, cream, extract) in another bowl and gently whisk.  Add the small pieces of cold butter and work into the flour mixture using a pastry cutter, a fork or your hands (always works in a pinch!) until the pieces are about pea sized.DSC_0003Pour in the wet ingredients and mix until just pulled together – don’t over work the dough – if it’s a little wet add a touch more flour, a little dry, a touch more cream.  Gently work in the berries.DSC_0007Now for shaping – how you shape the scones is up to you – make into a long log or wide circle and cut into triangles or make uniform circles using a biscuit cutter.  Heck, feel free to make free form scones if you’d like by placing large dollops on the parchment paper lined baking sheet.DSC_0013Once the scones are shaped lightly brush the tops with cream and sprinkle with sugar.  Bake the scones for about 30 minutes or until they are slightly brown and spring back to the touch.  (If taking them from the freezer simply put them straight into the oven – it will make deliciously light and fluffy scones!)  Serve with butter and jam, or maybe just an American flag.
Have a safe, happy and tasty 4th of July!DSC_0031


About amyreneesam

food lover. loud laugher. wine-o.
This entry was posted in Berries, Festive Cheer, Uncategorized and tagged , , , , , , , , . Bookmark the permalink.

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