If all else fails, I have been known to make myself one single pancake. Which is damn near impossible to make that small of a batch of batter, so I end up making too many and freezing them, which leaves me with sprinkle filled pancakes whispering my name each morning as I'm trying to be good and have fruit & yogurt for breakfast. Sigh.
But this post isn't about the woes of my pancake making, it is another ode to the scone. Oh scones, how I love thee! I've made my strawberry scones several times since posting them to the blog, but this time I decided to mix it up a bit. With mixed berries. Clever.
We're just barely getting in to the summer season, and while a mini carton with 16 sourish blackberries will still put me back $3.99 - I will continue to by frozen from Trader Joe's. The organic mixed berry pack is the best, with blueberries, strawberries, blackberries & raspberries picked at their ripest point and flash frozen to lock in the flavor. (Hi, Trader Joe's infomercial much?)
Once the wet & dry ingredients are combined, toss in the berries you've been defrosting in the fridge - preferably not too mushy. I left mine in the fridge overnight which was too long, the moisture made my dough way too sticky.
But also made it the loveliest lavender color! You win some you lose some.
Horrid photo of the scones, but you get the idea. All the others came out blurry! They were so so tasty, and friend brunch approved!
Mixed Berry Scones
Adapted from Tyler Florence
- 2 cups all purpose flour
- 3 tbl. sugar
- 1 tbl. baking powder
- 1tsp. baking soda
- 3/4 tsp. salt
- 3/4 stick of cold, unsalted butter
- 1 1/2 cups mixed berries
- 3/4 cup buttermilk
- In a food processor (you can do this by hand too!) add the flour, sugar, baking powder, baking soda & salt.
- Add the butter, chopped into cubes, and pulse until you have the texture of bread crumbs (or cut into the dry ingredients with a pastry cutter....or a fork).
- Transfer to a large bowl and add the buttermilk.
- Fold in the berries.
- Drop spoonfuls of dough onto a parchment lined baking pan.
- Brush some buttermilk on the top of each scone, and sprinkle with sugar.
- Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.