Summertime is the perfect time for a garden tea party. It doesn’t take much to put together a garden tea party. All you need is a garden – yours or your neighbors, you could even use a neighborhood park and carry in your tea setup. So what’s next? Some tea; iced or hot and something to go with the tea. In my opinion, a tea party needs scones. Even without a tea party we need scones….don’t we?
I usually like to make scones with dried fruit or a more solid fruit like pears or apples. In the summer, berries are abundantly available in most markets and so tasty too. This recipe makes a deliciously fresh tasting scone with both fresh berries and dried berries. The dried berries help absorb some of the extra liquid from the fresh berries so I didn’t have to add any additional flour. The excessive amount of berries in this scone are perfect for my grandsons, the berry boys. They gobbled them up without any butter, jam or clotted cream. There is nothing they like better for breakfast than fresh berry scones in the summertime or anytime of year.
Mixed Berry Bonanza Scones
Makes 12 to 15 scones
- 3 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 1 cup fresh blueberries
- 1 cup fresh strawberries, chopped
- 1 cup buttermilk
- 1 egg beaten
- 8 tablespoons butter, melted
- 1/2 cup dried blueberries
- Egg wash – 1 egg beaten with 1 tablespoon water or milk
- Coarse sugar for sprinkling
- Preheat oven to 400F and line two baking sheets with parchment or spray with baking spray.
- In a large bowl whisk together flour, baking powder, baking soda, sugar and salt and set aside.
- Wash blueberries and strawberries. Dry thoroughly on a towel. Chop strawberries to about the same size pieces as blueberries.
- Toss fresh blueberries, and strawberry pieces with the flour mixture. Set aside.
- In another bowl whisk together beaten egg and buttermilk.
- Make a well in the center of the flour berry mixture and gently mix in the egg buttermilk mixture.
- Gradually add the melted butter mixing gently until incorporated.
- Stir in the remaining dried blueberries.
- The dough will be somewhat stiff.
- Dip with an ice cream scoop onto the prepared baking sheets placing scones about 2 inches apart.
- Brush tops of scones with egg wash and sprinkle with coarse sugar.
- Bake for 20 to 25 minutes until lightly browned on top. Serve warm with butter or clotted cream and jam or lemon curd if desired.