Sift dry ingredients together in a bowl. Fold in butter. Stir in the sugar and berries. Stir in enough milk to form a firm dough. Knead very lightly and roll out on a floured surface about 1 inch thick. Using a 2 1/2 inch plain cutter, stamp out rounds, taking care to avoid cutting through the berries. Knead and carefully re-roll as necessary.

Place the scones on a greased baking tray and brush the tops with beaten egg. Bake at 425 F for about 10 minutes until well risen and
golden.


This recipe is berry good with seasonal berries, but frozen berries also work well -- particularly blue berries.

Mr Breakfast would like to thank Checkers for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Crispy C.

Rating (out of 5):

After you brush the tops with the egg wash, you should sprinkle large granule sugar on each one. They were good, but not quite sweet enough for my tastes.

Comment submitted: 9/21/2013 (#16581)



From Reinhold

7 ounces of milk = slightly less than one cup

8 ounces of berries = 1 cup

3 ounces of butter = 6 Tablespoons

3 ounces of sugar = 6 Tablespoons

Comment submitted: 12/5/2006 (#877)



From Maggie

Could someone convert the weights into measurements (e.g. cup, tsp, etc.). I don't have a kitchen scale, but I do have lots of measuring cups and measuring spoons.

Comment submitted: 11/28/2006 (#832)

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