by Bruce Ingram
12
SERVINGS
Ingredients
- 1 stick butter, chilled
- 1 tablespoon lemon zest
- 2 large eggs, beaten
- 11⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄2 to 2⁄3 cup milk
- 2-3⁄4 cups all-purpose flour
- 1⁄3 cup sugar
- 3⁄4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup fresh mulberries, frozen at least 1 hour to help retain shape
Topping
- 2 tablespoons milk
- 2 tablespoons sparkling sugar
Directions
- Grate 1⁄2 to 3⁄4 stick butter, and then chop remainder into small cubes slightly larger than pea-sized.
- Return butter to the refrigerator to keep chilled until use.
- Zest lemon and set aside.
- In a small bowl, combine eggs, extracts, and 1⁄2 cup milk. Keep remaining milk handy should you need additional moisture when mixing scones.
- In a large bowl, combine flour, sugar, salt, lemon zest, and baking powder, and stir.
- Add butter to dry ingredients, and work in with fingers to make a crumbly mixture. Try to mix butter in well enough that no pieces are larger than pea-sized.
- 7. Mix in frozen mulberries.
- 8. Pour wet ingredients over dry ones, and stir to mix. Try not to overmix; handle the dough as little as possible until it’s intact.
- Separate dough into 2 pieces, and place on a parchment-covered baking sheet. Shape each part into a circle approximately 3⁄4 inch thick and 6 inches in diameter. Cut each circle into 6 wedges. Gently separate the wedges to allow baking room between them. Pierce wedges 5 to 6 times each with a fork. Place baking sheet with wedges into freezer and chill for 30 minutes before baking.
- Place oven rack in upper third of oven, and preheat oven to 425 F.
- Remove chilled scones from freezer.
- Bake for 18 to 23 minutes, until lightly golden.
- For topping, brush with milk and sprinkle with sparkling sugar.
