Threeberryscones Recipes

Steps:

• 1. Preheat your oven to 400°F. Line baking sheets with parchment paper and set them aside.
• 2. Combine the flour, xanthan gum, baking powder, salt, and sugar in a large bowl. Transfer a few tablespoons of this dry ingredient mixture to a small bowl and add the frozen berries. Toss to coat the berries and set aside the small bowl.
• 3. To the large bowl with the dry ingredients, add the diced butter. Cut it in until the butter resembles pea-size chunks covered in flour. You can either use a pastry cutter or two knives and pretend like you're cutting steak with them over and over.
• 4. Add the milk to the dry ingredient/butter mixture and stir to combine. The dough will come together. Once the dough has come together, add the berries to the dough and gently fold them in until they are evenly distributed throughout. Handling it as little as possible to keep the butter from melting in your hands, turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick.
• 5. Cut the dough into 8 triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple of inches apart. Brush with a bit of milk and sprinkle with a tiny bit of sugar, if you like.
• 6. Bake for 15 to 20 minutes, until the scones are puffed up and slightly brown around the edges. Serve immediately.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
• Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
• Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
• Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Steps:

• Preheat oven to 400ºF.
• Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder and salt.
• Mix in butter until mixture is size of fine crumbs.
• Stir in buttermilk, then berries.
• On a prepared baking sheet, shape dough into two 7-inch circles.
• Cut each into 6 wedges; coat with butter-flavored cooking spray.
• Bake until cooked through and golden, about 20 minutes.

Steps:

• Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
• For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
• For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
• In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Line a baking sheet with parchment paper.
• Freeze, then grate 8 T butter over the large holes of a box grater.
• Keep frozen until needed.
• Place the berries in the freezer until needed.
• Whisk the milk and sour cream together in a bowl and refrigerate until needed.
• Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
• Add the frozen grated butter and toss with your fingers until thoroughly coated.
• Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
• Turn the dough and any floury bits out onto a well-floured counter.
• Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
• Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
• Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
• Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
• Sprinkle the berries evenly over the dough, and press them lightly into the dough.
• Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
• Lay the dough seam side down and press into a 12 x 4 inch rectangle.
• Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
• Place the scones on the prepared baking sheet.
• Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
• Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
• Transfer to a wire rack and let cool for at least 10 minutes.
• Serve warm or at room temperature.