It’s taken me a long time to perfect my scone recipe since arriving in America. My recipes from England just didn’t work out here… whether it was the Florida humidity or the ingredients, who knows, but these turn out very much like scones from home… yummy!
Scones should be moist on the inside and firm on the outside, just a little brown and I like to add Turbinado sugar on the outside, but you can leave or substitute for regular sugar if you prefer!
Mixed Berry Scones
Delicious, moist mixed berry scones
Heat Oven to 400F. Sift flour, baking powder, salt and sugar together into large bowl
Cut in butter until pea size ( you can use pastry cutter or your cold fingers!)
Mix cream and sour cream and then mix in flour mixture... pull together... add little more cream if too dry.. don't over work...
Lightly roll to about 3/4 inch thick and arrange on baking tray covered with parchment, just touching each other.
Mix the egg and milk for an egg wash and brush each scone, sprinkle with sugar if preferred
Cook for 12-15 minutes - you are looking for a golden brown
The key to gorgeous scones is not to over work the dough... don't over kneed to bring together, and if you roll out, not too thing else they will not rise.
Enjoy warm with some cherry jam and fresh cream... or else some nice Kerrygold butter!
You can store in a sealed container or in the fridge for a few days, just give them 20 secs to warm through in the microwave.