Lemon Scones with Mixed Berries
But let’s back up before we drill down. These scones, as suggested by Heather, are just as good baked plain or with any type of berries you may have on hand. I used a mixture because I didn’t have enough of any one type. Along with that, I also took a little different approach to forming the scones, since I also had to take a conference call while I was baking and needed to pull this off with one hand (yay – to a multi-tasking success).
To make them as seen in the above picture, dollop some of the mixture onto a bake sheet with a large spoon, fill the center with berries; and then, dollop another layer of the scone mixture on top.
Now let’s do this book review the way I’m use to:
By the numbers:
- 108 recipes
- Average prep time per recipe: 20 minutes
- Approximate book cost: $29.95
What I liked and you may as well:
- Elegant entertaining menus and recipes that are fuss-free.
- From linen selections to lightly heating your plates, Heather gives multiple helpful tips for easy entertaining.
- Her headnotes will inspire and give you the confidence to pull off a large gathering like a New Year’s Cocktail party, without pulling out your hair.
Recipes I can’t wait to try:
- Chocolate Caramel Mousse (I will probably end up piping this straight in my mouth.)
- Sticky Asian Chicken Wings (The head notes read, “sweet, spicy, sour and crispy” – sign me up for this.)
- Cauliflower Risotto (Aside from risotto being one of my favorite dishes and cauliflower being all the rage right now, the addition of sweet golden raisins in the recipe has me intrigued.)
- Blackberry Jalapeno Margarita (I don’t think I need to explain this one.)
- Pumpkin Chicken Chili (I know it’s near summer, but I can’t wait to give this winter soup a go.)
There you have it. Go fill your Amazon cart!
Lemon Scones with Mixed Berries
Yield: Makes 8 scones
Prep Time: 15 mins.
Cook Time: 20 mins
- 2 cups of all-purpose
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 2 lemos
- 1/2 cup (1 stick) cold unsalted, butter cut into 1-inch pieces
- 2/3 cup plus 1 tablespoon heavy cream, chilled
- 1/2 cup berries
- 1/2 cup plus 3 tablespoons powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon heavy cream
- Preheat oven to 400 degrees F. Line sheet pan with a silpat liner or parchment paper
- Place flour, sugar, baking powder and soda, salt, lemon zest in food processor bowl and pulse to combine. Add the butter and pulse until dough reaches pea-like consistency.
- In a separate bowl, whisk together 2/3 cups of cream and the egg. Turn the food processor on and stream the cream and egg mixture into the dry ingredients. Mix just until the dough has formed a ball.
- Turn the dough out onto a lightly floured surface and form into a disc. Slice in half horizontally and carefully separate the two layers. Sprinkle the berries onto the bottom half of the dough, and then place the top half on the raspberries.
- Cut the dough into 8 even wedges and transfer to the prepared sheet pan. Using a pastry brush, lightly brush the tops of the scones with the remaining 1 tablespoon cream. Bake for 10 minutes, until baked through and slightly folded on top. Transfer to a cooling rack.
- Meanwhile, make the lemon glaze: In a call bowl whisk together the powdered sugar, lemon juice and cream until creamy and smooth
- Once the scones have cooled slightly,use a fork to drizzle the glaze over the tops of the scones. Serve warm or at room temperature.