For the afternoon tea themed week, I made mixed berry scones. I incorporated the butter by hand because I did not notice that the recipe wanted the food processor used until after I had the ingredients in a regular bowl. Despite that, they still came together quite quickly, and I was pleased with the final flavor and texture. They were wonderfully flaky and buttery, and I loved the taste of the mixed berries. In the future, I may add a bit of lemon zest or juice to the dough because I think a slight bit of lemon flavor would be a great compliment to the flavor of the berries.

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Mixed Berry Scones

Recipe from The Complete Cook’s Country 10th Anniversary Cookbook

Makes 8 scones

Ingredients

For the scones:

• 1¾ cups (8¾ ounces) frozen mixed berries
  
• 3 tablespoons confectioners’ sugar
  
• 3 cups (15 ounces) all-purpose flour
  
• 12 tablespoons unsalted butter, cut into ½-inch pieces, chilled
  
• ⅓ cup (2⅓ ounces) granulated sugar
  
• 1 tablespoon baking powder
  
• 1¼ teaspoons salt
  
• ¾ cup plus 2 tablespoons whole milk
  
• 1 large egg plus 1 large yolk
  
  

  For the glaze:
  

• 2 tablespoons unsalted butter, melted
  
• 1 tablespoon honey
  
  

  Directions
  

1. For the Scones: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. (If your berry mix contains strawberries, cut them in half.) Toss berries with confectioners’ sugar in bowl; freeze until needed.
   
2. Combine flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remaining 6 tablespoons butter and pulse until butter is reduced to pea-size pieces, 10 to 12 pulses. Transfer mixture to large bowl. Stir in berries.
   
3. Beat milk and egg and yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not overmix.
   
4. Turn out dough onto well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns. Using your floured hands and bench scraper, shape dough into 12 by 4-inch rectangle, about 1½ inches tall. Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles (you should have 8 scones total). Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking.
   
5. For the Glaze: While scones bake, combine melted butter and honey in small bowl. 6. Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving.