Mixed Berry Round Scones
- 3 cups all-purpose flour
- 1-1/2 tsp salt
- 4-1/2 tsp. baking powder
- 1/3 cups strawberries, chopped
- 1 Tbsp superfine (caster) sugar*
- 1/3 cup strawberries, chopped
- 1/3 cup frozen blueberries
- 2/3 cup frozen raspberries, halved
- 1 cup lemonade
- 1 cup pure cream
- 1 tbsp milk
- 300 ml whipping cream
Preheat oven to 410 degrees F.
- *To make superfine sugar from regular white granulated sugar, pour a bit more than 1/3 cup sugar into the bowl of a food processor and process 1-2 minutes or until finely ground, but not to a fine powder consistency.
- Sift flour into large bowl, make well at centre.Stir in berries, sugar and half of the raspberries. Mix lemonade and cream in jug. Pour into flour mixture.
- Using flat-bladed knife, mix gently till just combined. Dough will be sticky.
- Turn dough onto lightly floured surface. Bring dough together to form 3 cm thick round.
- Using floured 6 cm (about 2-1/2 inches) round pastry cutter, cut about 16 rounds from dough,
- Place scones onto parchment paper covered baking sheet, just touching.
- Brush tops with milk.
- Bake 12-15 min till golden.Meanwhile, using fork, lightly crush remaining 1/3 cup raspberries.
- Using electric mixer, whip cream and icing sugar together till soft peaks form. Mix in crushed raspberries.
- Serve scones with the raspberry whipped cream and any extra raspberries.
Blueberry Scone Pull-Apart Loaf
Use frozen berries so the blueberries don't discolour the dough. Recipe from ElleGourmet.ca
Streusel Topping
- 3 Tbsp all-purpose flour
- 3 Tbsp white granulate sugar
- 3 Tbsp packed brown sugar (light or dark)
- 2 tsp cinnamon
- pinch. kosher salt
- 4 tsp melted unsalted butter
Loaf
- 2+1/4 cups all-purpose flour, spooned & levelled
- 1/4 cup white granulated sugar
- 1 Tbsp + 1/4 tsp baking powder
- 3/4 tsp kosher salt
- 6 Tbsp cold unsalted butter
- 1/2 cup frozen wild blueberries
- 3/4 cup 35% whipping cream
- 1 large egg
- Grease 8 x 4 inch (20x10 cm) loaf pan. Line bottom with parchment paper.
- Preheat oven to 375 degrees F.
- Make Streusel: In bowl, combine 3 Tbsp each flour, white sugar, brown sugar with 2 tsp cinnamon and pinch salt. Stir in 4 tsp melted butter. Set aside.
- In a large bowl, combine 2+1/4 cups flour, 1/4 cup white sugar, 1 Tbsp + 1/4 tsp baking powder, 3/4 tsp salt.
- Grate 6 Tbsp cold butter into the flour mixture using the large-holed side of a box grater. Rub the butter into the flour with fingers.
- Stir in 1/2 cup frozen blueberries.
- In measuring glass, whisk 3/4 cup whipping cream and 1 egg until smooth.
- Measure out 2 Tbsp of the cream-egg mixture and set aside.
- Drizzle remaining cream-egg mixture into the flour-butter mixture, stirring with a fork.
- Press dough into a ball.
- Turn dough ball onto a generously floured work surface. Pat and roll into a 14x6 inch (36x15 cm) rectangle, dusting with more flour as needed.
- Cut dough rectangle into 12 equal pieces. Brush half with egg-cream mixture and then sprinkle over 1/2 cup of the streusel. Top with remaining scone pieces.
- Arrange layers in the prepared pan, standing the pieces up lengthwise so they resemble pages in a book. Brush the top with the remaining egg-cream mixture and sprinkle with the remaining streusel.
- Bake in preheated 375 degree F oven about 50 minutes, until the top is browned and crunchy and a cake tester inserted in the centre of a scone layer comes out clean.
- Let cool in pan 10 minutes, then carefully remove loaf from pan to a rack and let cook 10 minutes before serving pulled-apart pieces.
- Store uncovered at room temperature to retain crunchy top, for up to 2 days.
