- 1/4 cup Blueberries
- 1/4 cup Blackberries
- 1/4 cup Strawberries
- 2 cups Flour
- 1/2 tsp Salt
- 3 tbsp Sugar
- 1 tbsp Baking Powder
- 5 tbsp Cold Unsalted Butter (cut into 1/4" cubes)
- 1 cup Heavy Whipping Cream
Go ahead and measure out all your ingredients and set them aside. Sift all of the dry ingredients together in a bowl. Then cut the butter into small cubes and cut it into the flour mixture. Once small balls have formed (about the size of a pea) add the heavy whipping cream. Mix together with a rubber spatula or fork until the dough begins to form.
Transfer the dough and all the dry flour bits to a countertop and knead the dough until it comes together in a rough, slightly sticky ball- adding flour as needed to reduce stickiness. Last add in the fruit, folding in gently.
Technique: Smearing the dough as you kneed is what will give these scones that flakey, fluffy texture. Stretch the dough out and away from you with the heel of your hands, then fold it back with your fingers, flip the dough over, and repeat.
Mold the dough into a 1" disc. Place the disc on a floured cookie sheet, then cut into pieces like a pizza and separate each piece, leaving about an 1" in between each scone so they have room to rise. Brush the tops with some of the leftover heavy whipping cream and sprinkle sugar. Bake at 350 for 12-15 minutes.