1/10 Photos of English Scones With Mixed Summer Berries and Cream
French Tart's Note:
When I was last back in England, I bought a bag of semi-dried mixed summer berries; strawberries, raspberries, blackberries, bilberries (wild blueberries) and cherries, all semi-dried and bursting with colour and flavour. I could not wait to cook with them, having sampled a few of them first of course! I came up with this recipe, a simple classic scone recipe, the mainstay of all English tea tables and they simply flew off the table, with requests for the recipe. The stars of the show are the semi-dried berries, and a good home-made jam and cream of course. Use any semi-dried berries you can source locally, but do try to replicate the summer berries I have listed, for that optimum flavour sensation!
My Private Note
Units: US | Metric
- 500 g plain white flour, plus extra for dusting
- 2 eggs, beaten
- 75 g caster sugar
- 30 g baking powder
- 75 g butter, softened
- 230 ml milk
- 1 teaspoon vanilla extract
- 150 g semi-dried berries, strawberries, raspberries, blackberries, bilberries and cherries
- 1 egg, beaten, for egg wash
- golden caster sugar, for glaze
- jam and cream, to serve
- 1Preheat the oven to 220°C/gas 6. Grease a baking sheet.
- 2Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
- 3Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
- 4(You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
- 5Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
- 6Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
- 7Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.
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Nutritional Facts for English Scones With Mixed Summer Berries and Cream
Serving Size: 1 (1058 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 168.6
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 2.7 g
- Cholesterol 45.9 mg
- Sodium 173.7 mg
- Total Carbohydrate 26.4 g
- Dietary Fiber 0.7 g
- Sugars 4.3 g
- Protein 4.3 g
The following items or measurements are not included: