Mixed Berry Scones
What does an antique store in rural western Massachusetts have to offer the test kitchen? Inspiration for big, bold, berry-filled scones.
Why This Recipe Works
To keep the (frozen) berries from bleeding into the dough, we tossed the berries in confectioners’ sugar. To get light and flaky scones, we discovered that treating the butter in two different ways was key. First, we processed half the butter until fully incorporated into the dough. Then, we added the remaining cold butter and processed it until small clumps remained, creating pockets of steam as the scones baked. A simple glaze of butter and honey adds a nice finish to the scones.
© 2018 America's Test Kitchen. All rights reserved.