Mixed Berry Scones Recipe


Nutrition

Cal/Serving: 425
Daily Value: 21%
Servings: 10

Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat19g29%
Saturated12g59%
Trans1g0%
Carbs59g20%
Fiber2g9%
Sugars28g0%
Protein6g11%
Cholesterol54mg18%
Sodium426mg18%
Calcium144mg14%
Magnesium18mg4%
Potassium141mg4%
Iron2mg11%
Zinc1mg4%
Vitamin A638IU13%
Vitamin C9mg14%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg15%
Niacin (B3)2mg12%
Vitamin B60mg2%
Folic Acid (B9)77µg19%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K5µg7%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

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.

3.5
Ratings32

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 teaspoons 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.

Recipe Details

Servings: 10

Notes and Substitutions:

The Unofficial Downton Abbey Cookbook (F+W Media, September 2012) By Emily Ansara Baines



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human