Will O' the Wisp Wild Berry Scones
Inspired by the mystical guiding lights and the natural bounty of the forest, these tender, crumbly scones are studded with a trio of wild berries and infused with a hint of citrus. Perfect for a morning feast or an afternoon tea, they're delightful on their own or with a dollop of cream.
Directions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
- 3
Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces.
- 4
Gently fold in the orange zest and mixed berries, being careful not to overmix and crush the berries.
- 5
Pour in the cold buttermilk and mix with a fork until just combined and a shaggy dough forms. Do not overmix.
- 6
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle or rectangle.
- 7
Using a round cutter (about 2.5 inches) or a sharp knife, cut out scones. Gather scraps and gently pat them together to cut out more.
- 8
Place the scones on the prepared baking sheet. Brush the tops with the beaten egg wash and sprinkle with the remaining 1 tablespoon of granulated sugar.
- 9
Bake for 15-18 minutes, or until golden brown on top and a wooden skewer inserted into the center comes out clean.
- 10
Transfer scones to a wire rack to cool slightly before serving.