Last week I went to a lovely brunch hosted by Lara Casey for the local Making Things Happen crowd. I can’t tell you how much I needed to be surrounded by that group of women. It never ceases to amaze me how generous, supportive, and special each and every person I’ve met through MTH has proven to be.
As a brand new small business owner who has just taken her business full time, it’s been a daily challenge. I’ve been blessed to have been able to make it work so far. It’s been through the support of my clients (Bless you!! I appreciate each and every one of you!!), and the support of my community that I’ve been able to make this dream a reality. That’s the thing about MTH. Each person I’ve met has big, impossible dreams. And they make them happen! It’s such an inspiration.
Lara tasked each of us with bringing a small dish for brunch. If you don’t know already, I love to bake. And I anytime I get the opportunity to bake for a crowd, I jump at the chance. For this event, I went to my trusty Cooks Illustrated Best of Baking magazine and chose to make the berry scones. They suggested choosing blueberry, blackberry or raspberry, but when I went to the grocery store they were all sold out of blueberries and I couldn’t choose between the blackberries or raspberries, so I went for both.
These were such a hit that I’m including the recipe below:
Rich and Sweet Berry Scones
10 tablespoons unsalted butter (1 1/4 sticks)
7 1/2 ounces (1 1/2 cups) fresh blackberries, blueberries, or raspberries
1/2 cup whole milk
1/2 cup sour cream
2 Cups (10 ounces) all purpose flour
1/2 cup (3 1/2 ounces) sugar, plus extra for sprinkling
2 teaspoons baking powder
1/4 teaspoons baking soda
1 teaspoon grated fresh lemon zest
1/2 teaspoon salt
- Adjust oven rack to middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Freeze and then grate 8 tablespoons of the butter on the large holes of a box grater. Keep frozen until needed. Place the berries in the freezer until needed. Whisk the milk and sour cream together in a medium bowl and refrigerate until needed.
- Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
- Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
- Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
- Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle berries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
- Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.
And cheers to my lovely ladies for such a wonderful and encouraging event. I love you all!