Mixed Berry Scones

Jan 04, 2013 @ 5:06 PM
Posted by The Unofficial Downton Abbey Cookbook, Special Contributor

The Unofficial Downton Abbey Cookbook's picture

Nutrition

Cal/Serving: 513
Daily Value: 26%
Servings: 10

Vegetarian

Fat	19g	29%
Saturated	12g	59%
Trans	1g	0%
Carbs	63g	21%
Fiber	2g	9%
Sugars	32g	0%
Protein	6g	11%
Cholesterol	54mg	18%
Sodium	429mg	18%
Calcium	147mg	15%
Magnesium	21mg	5%
Potassium	186mg	5%
Iron	2mg	12%
Zinc	1mg	4%
Vitamin A	638IU	13%
Vitamin C	9mg	14%
Thiamin (B1)	0mg	21%
Riboflavin (B2)	0mg	17%
Niacin (B3)	3mg	13%
Vitamin B6	0mg	2%
Folic Acid (B9)	77µg	19%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	1mg	4%
Vitamin K	5µg	7%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	1g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By The Unofficial Downton Abbey Cookbook

Sylvia McArdle & Stephanie Hannus

This dish would be a favorite of Countess Cora’s to offer to her younger guests with their tea. While visitors such as the Dowager Countess might prefer less flavorful options, these scones would give a needed variety — not to mention flavor — to a meal that most of Cora’s guests would have experienced on a daily basis.

INGREDIENTS

3 cups all-purpose flour
1/2 cup white sugar
1/4 cup turbinado sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup unsalted butter, cut into 1/4- to 1/2-inch pieces
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/2 cup fresh raspberries
1/2 cup hulled and quartered fresh strawberries
1 1/4 cups buttermilk
1 1/2 cups vanilla extract
1/2 cup heavy cream, for brushing
1/2 cup sugar, for sprinkling

DIRECTIONS

Preheat oven to 375 degrees. Lightly oil a baking sheet.

In a large bowl and using a wooden spoon, mix together the flour, both sugars, baking soda, baking powder, and salt.

Using your bare hands, work the butter into the flour mixture until it has the consistency of breadcrumbs. Add the berries, mixing well, so that the berries are evenly distributed.

In a small bowl, mix together the buttermilk and vanilla extract with a fork.

Once again using your hands, dig a well in the center of the dry mixture and pour the buttermilk mixture into the well. Still using your hands, combine the ingredients until the entire mixture appears wet. Do not overknead.

Turn the mixture onto a lightly floured surface. Gently pat down the dough to make a disk about 1½-2 inches thick. Using a biscuit cutter (or a knife if you don’t have a biscuit cutter), cut out as many scones as possible and lay them on the baking sheet. Gather together the remaining dough to cut out more scones, careful not to overknead the dough.

Liberally brush the heavy cream over the top of each scone, then sprinkle them with sugar. Bake the scones for 10-12 minutes or until they are lightly browned.