The Scone, a small quick bread served both sweet and savory. Called many things throughout the world with a variety of incarnations—Welsh Cake, Bannock, Farl, and Fat Rascal. Sometimes baked in the oven, others are cooked on griddles or deep-fried. They appear in rounds, squares and triangles. Serve them for breakfast, brunch or tea. Flavor them subtly with butter or potatoes, be more playful and stir in fruits and nuts. Eat them plain, with fresh preserves or make a bacon and cheese sandwich with them.
With all these manifestations of the scone, don’t expect this to be the only scone recipe to ever be presented on Too Many Ingredients.
This is a light and fluffy biscuit that pairs perfectly with tea and has the tang of fresh blueberries and the flavorful zing of orange zest.
Mixed Berry Scones~Makes 8 Scones
- 1 cup all-purpose flour, sifted
- 1 cup whole wheat pastry flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons cold, unsalted butter, cut into cubes
- 1 cup mixed berries — fresh blueberries, raspberries, blackberries, etc.
- Zest of 1 orange (1-2 tablespoons)
- 1 cup heavy cream
- 2 tablespoons sanding sugar
- Preheat the oven to 400° F.
- In a large bowl combine the sifted flours, baking powder, salt, and sugar.
- Chop the cubed butter into the flour mixture with a pastry blender until the mixture resembles coarse crumbs.
- Carefully fold in the berries and orange zest.
- Add the heavy cream and stir gently just until the dough is incorporated.
- Turn the dough out onto a lightly floured surface and shape into a log about 12 inches long and 3 inches wide.
- Cut the log into 4 equal squares. Cut the squares in half diagonally forming the final shape of the scones.
- Place the scones on a parchment paper lined baking sheet.
- Sprinkle the tops with sanding sugar.
- Bake in the preheated oven for 15-20 minutes, until lightly browned on the edges.
- Serve warm if possible.