Berry Scones

Well, I somehow managed to survive my first attempt at a three-tiered wedding cake.

Practice wedding cake of course.

Surviving in this case means that all three layers existed, all layers had frosting and at one short time all three layers were stacked.

The fact that the dowels poked through the top of the cake, the sides of the icing were completely messed up and then I could barely get the cake apart are just minor wrinkles that need to be ironed out.

I’m really happy I did a practice run. Not because it made me feel better, but it made me realize I really need to get my butt in gear and do many more practice runs.

And while I do not consider my cake attempt a great success, I do consider these scones a huge win.

You will need…

2 cups all-purpose flour

3 tablespoons sugar, plus more for sprinkling on the top of scones

1 tablespoon baking powder

1 teaspoon baking soda

¾ stick cold butter, cubed

1 ½ cup mixed berries (I prefer blackberries and raspberries)

¾ cup buttermilk, plus a little extra to brush the scones with (you can either use this

 recipe, or you can add 1 tablespoon honey and 1 teaspoon orange zest to store bought buttermilk)

 1 teaspoon salt

Start by preheating your oven to 400 degrees F.

In the bowl of a food processor or stand mixer, combine the flour, salt, sugar, baking powder and baking soda. Add in the cold butter and pulse until the butter is combined.

If you are in a food processor, move your dough to a stand mixer or large bowl.

Add in the ¾ cup buttermilk and stir to combine.

Then, add in the berries and blend just till the berries are in small pieces.

Drop large spoonfuls of dough on a parchment lined paper.

With a pastry brush, lightly brush the tops of the dough with the remaining buttermilk and sprinkle it with sugar.

Bake until golden brown. About 17-20 minutes.

Serve warm with  orange honey butter

Love and Beer Floats

Angela

Berry Scones

2 cups all-purpose flour

3 tablespoons sugar, plus more for sprinkling on the top of scones

1 tablespoon baking powder

1 teaspoon baking soda

¾ stick cold butter, cubed

1 ½ cup mixed berries (I prefer blackberries and raspberries)

¾ cup buttermilk, plus a little extra to brush the scones with (you can either use this

 recipe, or you can add 1 tablespoon honey and 1 teaspoon orange zest to store bought buttermilk)

 1 teaspoon salt

Start by preheating your oven to 400 degrees F.

In the bowl of a food processor or stand mixer, combine the flour, salt, sugar, baking powder and baking soda. Add in the cold butter and pulse until the butter is combined.

If you are in a food processor, move your dough to a stand mixer or large bowl.

Add in the ¾ cup buttermilk and stir to combine.

Then, add in the berries and blend just till the berries are in small pieces.

Drop large spoonfuls of dough on a parchment lined paper.

With a pastry brush, lightly brush the tops of the dough with the remaining buttermilk and sprinkle it with sugar.

Bake until golden brown. About 17-20 minutes.

Serve warm with  orange honey butter