Scones

Summer Berry Scones

rpic_20170522191914_lg

Prep Time: 20 Minutes

Total Time: 38 Minutes

rpic_20170522191914_lg

Ingredients

  • 1 1/4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 2 Tbsp. wheat germ
  • 3 Tbsp. McCann’s® Rolled Irish Oats
  • 1/4 C. sugar
  • 3 Tbsp. unsalted butter, cold and cut into small pieces
  • 1 egg, lightly beaten
  • 2/3 C. buttermilk
  • 1 C. berries (blueberries and raspberries are my favorite)

For the topping:

  • 2 Tbsp. buttermilk
  • 1 Tbsp. sugar
  • Handful of extra berries

Directions

  1. Preheat oven to 425° F.
  2. In a mixing bowl, combine the all purpose flour, baking powder, salt, wheat germ, rolled oats and sugar. Cut in the butter till the mixture resembles coarse crumbs.
  3. Make a well in the center and add the egg, buttermilk and the berries. Using a rubber spatula or the edge of a metal spatula, turn and cut the dough till it forms a slightly sticky ball. Do not knead. Add an additional Tbsp. or two of flour if necessary but remember, the dough should be sticky.
  4. Spray a baking sheet with non stick cooking spray like Baker’s Joy® or sprinkle lightly with flour if preferred. Transfer the dough to the baking sheet and pat out to a 9 inch circle, about 3/4 inch thick.
  5. Brush the 2 Tbsp. of buttermilk over the dough. Toss additional berries randomly and lightly press them into the dough then sprinkle the reserved Tbsp. of sugar evenly over the top.
  6. Press the sharp edge of the spatula through the dough, cutting into 8 pie shaped wedges.
  7. Bake for 16 to 18 minutes until golden brown. The cut edges will probably bake together, simply run a knife through the cut marks and allow to cool. The eight servings will then break apart easily for serving.
Recipe by Mani Niall – Mix it up with Mani

Summer Berry Scones

rpic_20170522191914_lg

Prep Time: 20 Minutes

Total Time: 38 Minutes

Ingredients

  • 1 1/4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 2 Tbsp. wheat germ
  • 3 Tbsp. McCann’s® Rolled Irish Oats
  • 1/4 C. sugar
  • 3 Tbsp. unsalted butter, cold and cut into small pieces
  • 1 egg, lightly beaten
  • 2/3 C. buttermilk
  • 1 C. berries (blueberries and raspberries are my favorite)

For the topping:

  • 2 Tbsp. buttermilk
  • 1 Tbsp. sugar
  • Handful of extra berries

Directions

  1. Preheat oven to 425° F.
  2. In a mixing bowl, combine the all purpose flour, baking powder, salt, wheat germ, rolled oats and sugar. Cut in the butter till the mixture resembles coarse crumbs.
  3. Make a well in the center and add the egg, buttermilk and the berries. Using a rubber spatula or the edge of a metal spatula, turn and cut the dough till it forms a slightly sticky ball. Do not knead. Add an additional Tbsp. or two of flour if necessary but remember, the dough should be sticky.
  4. Spray a baking sheet with non stick cooking spray like Baker’s Joy® or sprinkle lightly with flour if preferred. Transfer the dough to the baking sheet and pat out to a 9 inch circle, about 3/4 inch thick.
  5. Brush the 2 Tbsp. of buttermilk over the dough. Toss additional berries randomly and lightly press them into the dough then sprinkle the reserved Tbsp. of sugar evenly over the top.
  6. Press the sharp edge of the spatula through the dough, cutting into 8 pie shaped wedges.
  7. Bake for 16 to 18 minutes until golden brown. The cut edges will probably bake together, simply run a knife through the cut marks and allow to cool. The eight servings will then break apart easily for serving.
Recipe by Mani Niall – Mix it up with Mani

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