Mixed Berry Scones Monday

Hello! How are you? Did you enjoy your weekend? 

Image Here via Pinterest

I did, although I do wish that I had gotten more done. My back kept me from doing many of the things I wanted to do but I did manage to change two rooms around, hauled a bunch of stuff to the thrift store(more from my clear out) and baked a bit . Not to mention went to an intriguing and scary estate sale where I almost fell through the floor in the attic, luckily just my foot went in the rotten wood. More on that later.

In any case I also spent many hours in bed alternating a heating pad and an ice pack and frankly I feel much better. Thank you kindly for all of the emails and comments, I am touched by your concern and grateful for your friendship and suggestions.

As for baking,  I made Berry Scones and Donut Muffins. The Berry Scones are from my FAVORITE cookbook, Once Upon a Tart, written by Frank Mentesana and Jerome Audureau who also happen to be the owners of a fabulous cafe/bakery by the same name in SOHO NY.

Image Here

Are you a scone fan? Frankly, I do not like all scones, I find some to be very dry(maybe they are supposed to be like that). These however are moist and delicious, if I do say so myself. They are a little sweet, have a wonderful burst of berries and are great way to start your Sunday morning.

Summer  Berry Scones

Recipe from Once Upon A Tart

Ingredient List:

4 cups of flour

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup of sugar

21/2 sticks of COLD unsalted butter, cut into 1/4 cubes

2 large eggs3/4 cup of buttermilk

11/2 teaspoon of vanilla extract

11/2 teaspoon of almond extract

1 teaspoon if raspberry preserves

3/4 cup of blueberries (rinsed and dried)

2/3 cup of raspberries (rinsed and dried)

Directions:

Preheat over to 400. Position baking rack in the middle of the oven. Line a baking sheet with parchment paper or a baking liner.

Place all dry ingredients into a food processor, pulse to mix.

Add butter and run food processor for 15 seconds. Then switch to pulse and continue to pulse until mixture looks like little moist crumbs. DO NOT MIX TO A DOUGH!

Pour the crumb mixture into a large mixing bowl.

In a seperate bowl, whisk eggs, add buttermilk and extracts then add preserves and whisk until combined.

Pour the wet mixture on top of the flour mixture, stir together until there is just a little flour visible.

Ad the berries, do not be overzelous here, you do not want to mash the berries, and mix until no flour remains.

Scoop the batter onto baking sheet. You can use an ice cream scoop or a 1/2 cup measuring cup. This recipe makes 12.

Bake scones for 20-25 minutes until golden brown. Let cool a few minutes and then serve.

I am sorry but I did not take any photos except the one above. I was taking these to a friend and did not want to take over manhandled baked goods. But trust me, the scones are moist, and filled with berries and scrumptious straight from the oven with honey butter. 

I hope that you have a fabulous day! Enjoy your week!

Linking to:

Stone Gable
Between Naps on the Porch
Home Stories A to Z
Boogieboard Cottage
Savvy Southern Style Wow Us Wednesdays
Ivy and Elephants
The Brambleberry Cottage
Rattlebridge Farm
2805 Popurri Friday
Debbiedoos
DIY by Design
Common GroundFrench Country Living
Stuff and Nonsense 
Sweet as Sugar Cookies

Jennifer Rizzo

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