Servings: 10 mini scones
-2 cups flour
-6 tablespoons sugar
-1 tablespoon spoon sugar (for sprinkling)
-1/4 teaspoon salt
-1 stick unsalted butter (grated – use a cheese grater)
-1 tablespoon butter (melted)
-1 tablespoon baking powder
-1 cup cream (chilled)
-1 cup blueberries (fresh or frozen)
-1/2 cup diced strawberries (fresh or frozen)
1) If you are using fresh blueberries and strawberries, place them in the freezer for at least a 1/2 hour before use. Grate cold butter with a cheese grater and then put the butter in the freezer for about 10 minutes.
2) Meanwhile, whisk all the dry ingredients together in a large bowl (flour, sugar, salt and baking powder)
3) Add the cold butter to the dry ingredients and mix until just incorporated.
4) Add the cold cream and mix until all the dry ingredients are wet. Do not over mix.
5) On a very well-floured surface, knead the dough together. Knead it only 7-8 times and incorporate flour when sticky.
6) Roll out the dough in to an 8 inch circle. Fold it into thirds and then fold it into thirds again forming a small square shape.
7) Put the dough in the freezer for at least 10 minutes.
8 ) Roll out the dough on the re-floured surface into a 8 to 10 inch square.
9) Spread the frozen strawberries and blueberries all over the dough.
10) Roll the dough into a cylinder and then flatten out the cylinder.
11) Using a non-serrated knife cut the dough into fifths and then cut each fifth diagonally to form your triangular scone.
12) Brush melted butter on top of the scone and sprinkle sugar on top.
13) Bake on a baking sheet covered in parchment paper on 400 degrees for about 20 minutes or until both sides are lightly browned.
14) Cool for 10 minutes before serving.
Note: The key thing to remember about scones is that you want to keep your butter as cold as possible through all the steps. Therefore, you need to go through the steps as quickly as possible. If at any time it feels like the butter is melting, just place the