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

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.

Nutrition

Calories per serving:

464 kcal

Daily value:

23%

Servings:

10
  • Carbohydrate, by difference 63 g
  • Protein 19 g
  • Total lipid (fat) 16 g
  • Vitamin A, IU 96 IU
  • Vitamin A, RAE 21 µg
  • Vitamin B-12 1 µg
  • Vitamin D 11 IU
  • Vitamin K (phylloquinone) 1 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 4 g
  • Aspartic acid 1 g
  • Betaine 16 mg
  • Calcium, Ca 201 mg
  • Carotene, beta 16 µg
  • Cholesterol 45 mg
  • Choline, total 47 mg
  • Cryptoxanthin, beta 5 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 5 g
  • Folate, DFE 1 µg
  • Folate, food 32 µg
  • Folate, total 32 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 3 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 3 mg
  • Isoleucine 1 g
  • Lactose 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 8 µg
  • Lysine 1 g
  • Magnesium, Mg 47 mg
  • Maltose 1 g
  • Manganese, Mn 1 mg
  • Niacin 4 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 379 mg
  • Potassium, K 344 mg
  • Proline 1 g
  • Retinol 19 µg
  • Selenium, Se 28 µg
  • Serine 1 g
  • Sodium, Na 892 mg
  • Starch 35 g
  • Sucrose 3 g
  • Sugars, total 13 g
  • Thiamin 1 mg
  • Threonine 1 g
  • Tocopherol, gamma 2 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 76 g
  • Zinc, Zn 3 mg
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