BERRY SCONES

Ingredientes

2 cups flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

zest of 1 lemon

1 stick of unsalted butter (8 oz, 1/2 cup) cut into chunks

3/4 cup heavy cream plus a little for brushing on scones

2 cups of mixed berries (I like a mix of raspberries, blackberries and blueberries)

raw sugar for sprinkling

For the glaze:

1/2 cup powdered sugar

juice of 1 lemon

Instruções

In a medium sized bowl, combine the berries and mash them slightly using a potato masher or a fork. You want to break down the big pieces and get them a bit juicy.

Combine flour, sugar, baking powder, lemon zest and salt in large bowl.

Add the butter chunks and use your hands or a pastry blender to work the pieces into the flour. Keep breaking it down until the butter pieces are the size of peas.

Make a well in the center of the mixture and add most of the heavy cream, use a spatula to turn the dry parts into the wet to create a cohesive dough. Add more cream as needed for the dough to come together, save any extra for brushing onto the scones.

Transfer the dough to a floured surface and knead it slightly until the dough is less scraggly and feels smooth.

Flatten the dough into a rectangle and roll out to about 9x13, trying to keep it as smooth and even as possible. Make sure the surface is floured and your dough isn't sticky.

Visually divide the dough into quarters, and spread the berries evenly over the bottom 3/4 of the dough.

Fold the top 1/4 over the berries, and then fold 2 more times until you have a long and thin rectangle of dough.

Cleanly cut the dough once down the middle, then into quarters, and finally each quarter diagonally to make 8 scones.

Transfer them to a cookie sheet and pop it into the freezer while the oven preheats to 375F. (You can place them on a plate if a cookie sheet won't fit.)

Brush with heavy cream and sprinkle with raw sugar.

Bake for 18-22 minutes or until golden, with the tops feeling firm. Cool on a wire rack.

For the Glaze:

Add the powdered sugar to a small bowl and add the lemon juice a little as a time until your ideal glaze consistency is reached. Drizzle over the scones and enjoy!