Saskatoon Berry Mini Scones
Recipe GLPR21d65a353c81fa
Delicate, tender mini scones dotted with tart and slightly sweet saskatoon berries, perfumed with lemon zest. These buttery treats are perfect for breakfast or afternoon tea, with a golden exterior and soft crumb interior.
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Ingredients
2¾ cups all-purpose flour
½ cup sugar
1 tbsp baking powder
1 tsp lemon zest
½ tsp salt
½ cup cold unsalted butter, cubed
1 cup fresh saskatoon berries
1 cup buttermilk
¼ cup heavy cream
½ tsp vanilla extract
3 tbsp turbinado sugar for topping
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry cutter or two knives, cut the cold butter cubes into the dry mixture until it resembles coarse breadcrumbs.
Gently fold the saskatoon berries into the flour mixture. Pour in the buttermilk and all but 1 tablespoon of the heavy cream. Stir in the vanilla extract. Mix gently with a fork or rubber spatula just until the dough comes together; do not overmix.
Turn the dough out onto a lightly floured work surface and gently knead it 5 to 6 times to bring it together, being careful not to overwork it.
Roll the dough to approximately ¾ inch thickness. Cut out scones using a 1-inch round cutter. Gather the scraps, re-roll gently, and continue cutting until you have at least 24 mini scones.
Arrange the scones on the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops of each scone lightly with the reserved 1 tablespoon of heavy cream and sprinkle with turbinado sugar.
Bake in the preheated oven for 25 to 30 minutes, until the tops are golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from the oven and allow to cool for a few minutes before serving.
