Mixed Berry Scones

Mixed Berry Scones
Staff Writer

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.

Notes

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

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  Cups  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  Cup  buttermilk
  • 1 1/2  Teaspoon  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.

Nutritional Facts

Total Fat
13g
19%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
51mg
17%
Carbohydrate, by difference
59g
45%
Protein
20g
43%
Vitamin A, RAE
23µg
3%
Vitamin B-12
1µg
42%
Calcium, Ca
206mg
21%
Choline, total
47mg
11%
Fiber, total dietary
3g
12%
Folate, total
22µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
375mg
54%
Selenium, Se
28µg
51%
Sodium, Na
889mg
59%
Thiamin
1mg
91%
Water
75g
3%
Zinc, Zn
3mg
38%

Berry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Berry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.