Delicious buttery scones that are just sweet enough and stuffed with moist berries.
Start with only cold ingredients! It may not sound terribly important, but you will have scones that are buttery and flaky and delicious!
I freeze my butter (or vegan spread), then grate it as soon as I'm ready to make the dough - everything out, still cold and ready.
In a large bowl, mix 1/3 cup of sugar, flour, baking powder and salt together ingredients with wire whisk.
Drop in the grated butter and massage into the dry ingredients with your fingers. Do this quickly so the butter doesn't melt.
In a large bowl, mix 1/3 cup of the sugar, flour, salt, and baking powder together ingredients with wire whisk.
Make a well in the center of the dry ingredients and gently mix in the milk mixture.
Mix the berries with 1/4 cup sugar, the orange juice and the orange zest.
Once the dry are slightly moist, gently fold in the berries. Be careful not to over mix. The dough should be rather shaggy.
Cover a baking sheet with parchment paper.
Turn the dough once or twice, then roll the dough into a ball,
Place it on the parchment paper and GENTLY press it down until it's about 1/2 to 3/4" thick, about as thick as the tip of your thumb.
Using a sharp knife, cut the round into six wedges, but do not separate.
Sprinkle the remaining sugar over the top of the round.
Cover and refrigerate for at least four hours - or overnight. This will keep the butter from melting in too quickly and keep each bite bursting with flavor.
About 5 minutes before you are ready to bake the scones, preheat the oven to 375°.
Bake for about 15 to 20 minutes, or until they have risen and are golden brown.
Let them cool about 15 minutes, then gently cut along the scores.
Let them cool completely before you eat them. Otherwise they will crumble and fall apart.
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