Dried Berry Scones, adapted from the Barefoot Contessa
There was no doubt that scones would be what I made for this book. Throughout the book Rebecca Winter is often sitting with some tea and scone baked by Sarah from Tea for Two. Part of the book that I really liked was the quirky group of characters Quindlen created to occupy the town Rebecca Winter strands herself in. Sarah owns the cafe, is a renowed scone baker, gossip and match maker. She herself is married to a jerk, but she maintains an upbeat attitude nonethless and as Rebecca tries to isolate herself Sarah draws her into the community, often with scones...
4 cups plus 1 tablespoon all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons salt
3/4 lb unsalted butter, very cold, diced
4 extra large eggs, lightly beaten
1 cup buttermilk
1 cup dried berries (I used Whole Foods berry and cherry medlely(
2 tablespoon butter, melted
1 tablespoon course brown sugar (for sprinkling)
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle, combine the flour, sugar, baking powder and salt and mix until combined.
- Add the butter and mix on low speed until the butter is pebble sized peaces.
- Combine the eggs and buttermilk in a bowl, pour into the mixer and mix until just blended.
- Toss the dried fruit in the 1 tablespoon of flour and then add to the mixer, mix on low speed until just incorporated.
- Turn the dough out onto a floured board.
- Pat into a large rectangle, 3/4 an inch thick.
- Cut scones out with the cutter of your choice, place on baking sheet.
- Brush with melted butter and sprinkle with the course sugar.
- Bake for 20 -2 5 minutes until golden brown.