I used to make scones only on a rare occasion because in my mind they were too much hassle. It’s all that whole pastry cutting thing, I don’t have time for that nonsense! But all that has changed in the past few months ever since I discovered that I could use my food processor to cut pastry! Now I make fresh berry scones every weekend for my family and they are very happy!
I remember learning to make scones in Grade 8 Home Ec. In my mind, after that experience, anything that involved cutting butter into flour (otherwise known as pastry cutting) was to be avoided at all costs.
All that changed one day when I saw Martha Stewart on TV one day using her food processor to cut pastry. Thanks Martha, you changed my life!
Any berries can be used for these scones. Where I live we get raspberries in early July, followed by blueberries and then blackberries. All are delicious in this fresh berry scone recipe. I have also used frozen blueberries so that gives an option if you want to make these in the middle of winter. Which sounds really good on a cold winter morning with a hot cup of coffee …
1 teaspoon pure lemon extract (or grate lemon zest if you have time!)
1/2 cup heavy cream
1 cup blueberries
Preheat oven to 400 degrees
In the food processor, add all the dry ingredients and pulse a few times.
Put the chunks of butter in and turn on for a few seconds. You should not see any lumps.
Add the lemon extract and the egg. Pulse a few more times.
Drizzle the cream over the mixture and turn on for a few seconds or until the dough falls away from the sides.
Sprinkle some flour over a board and lay out the dough. Spread it out with your hands to lay it out flat. Spread the blueberries out over top. Fold the dough over the blueberries and then shape it with your hands until it is a rectangle. (see photos)
Using a pizza cutter or a sharp knife, cut the rectangle in half and then cut the 2 squares across diagonally. You will end up with 8 triangles. (And you thought you would never use that geometry!)
Place the triangles on your silicon mat on the cookie sheet. (By the way, put Silicone Baking Mats on your wish list if you bake a lot because you will save a ton of money on buying parchment paper!)
Optional: (you can brush cream or butter on top and sprinkle with sugar)
Bake for 15-16 minutes or until the edges are getting brown.
Makes 8 beautiful scones!
Don’t ask me if they keep because they never last more than a few hours here!
See how easy that is! No pastry cutting and you didn’t even use a mixing bowl!
I hope you give these fast and easy fresh berry scones a try soon!
Anita is an accountant who really wants to be a food blogger when she grows up! She loves to cook and photograph what she cooks and of course share her love of cooking with family and friends. Gardening is a close second among her favorite things to do and write about. Anita also has experience with Team building and motivation. She enjoys personal development both mental and physical.