Sunday, October 3, 2010

Mixed Berry Scones

Fall has officially landed in Manhattan this weekend.  A brisk 60 degrees and sunny, high winds coming in from the south end, and the smell of ovens all over the West Village being re-energized by the beginning of the season.   Early wake up call this saturday morning as we prepare for couples brunch over at Peter Cooper Village.  I might not be the H.C.I.C. (Head cook in charge) but who am I to come empty handed.

Mixed Berry Scones

  • 4 Cups of All Purpose Flour
  • 2 Tablespoons of Sugar
  • 4 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Cream of Tarter
  • 1 Egg (separate yolk from whites)
  • 2 cups of half & half or 2% milk
  • 2 cups of mixed berrys
Combine all dry ingredients in a kitchen aid stand mixer.  Stir in milk with egg yolk.  Combine with dry ingredients and mix on low to form a dow.   Using a board, spread an even layer of flour.   Using your hands, knead the dow 5-6 times until well combined.  Form a log with the dow.  Cut in Half.  Flatten each dow ring into a 7 inch circle and add berries.  Knead the dow with berrys to form a large disk.  Cut disk into 2" wedges.  Top each wedge with egg white wash and sprinkle with sugar.

Using a greased sheet pan, lay wedges separating at least 2" apart.  Bake at 375 degrees for 15-18 minutes.

Let cool and serve immediately.

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