The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.
- 1½ cups all-purpose flour, plus more for surface
½ cup cake flour (not self-rising)
3 tablespoons granulated sugar
1 tablespoon baking powder
6 tablespoons cold unsalted
butter, cut into pieces
¾ cup blueberries
¾ cup mountain cranberries or regular cranberries
1 teaspoon finely grated
1/3 cup heavy cream, plus more for brushing
2 large eggs
Fine sanding sugar, for sprinkling
Preheat oven to 400°. Whisk together flours, granulated sugar, baking powder, and ¾ teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.
Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).
Pat dough into a 6-inch square (about 1 ¼-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.
- Breads, Breakfast/Brunch
- North American