Berry Scones - Master Cookbook Recipe # 138

Name: Berry Scones - Master Cookbook Recipe # 138
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 2 cups self-rising flour; 1/4 cup salted butter (room temperature); 1/2 cup sugar; 1 large egg; 3/4 to 1 cup whipping cream (adjust as needed); Fresh berries (strawberries, blueberries, or raspberries); Cinnamon; Nutmeg (optional); Sugar crystals (for topping); Extra melted butter (for brushing)

What makes these scones stand out is the "fold-over" technique, which tucks the berries inside to keep them juicy while the exterior gets a lovely crunch from the sugar crystals. Using self-rising flour and heavy cream ensures they have that classic, slightly crumbly scone texture we all love.

This is recipe #138 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 30 minTotal time: 45 min

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Ingredients

2 cups self-rising flour
1/4 cup salted butter (room temperature)
1/2 cup sugar
1 large egg
3/4 to 1 cup whipping cream (adjust as needed)
Fresh berries (strawberries, blueberries, or raspberries)
Cinnamon
Nutmeg (optional)
Sugar crystals (for topping)
Extra melted butter (for brushing)

Instructions

Cut Butter: In a large bowl, cut the room-temperature butter into the self-rising flour until the mixture resembles pea-sized crumbs.
Wet Ingredients: Stir in the sugar and the egg. Gradually add the whipping cream, a little at a time, until the dough just comes together.
Shape: On a floured surface, knead the dough lightly. Roll it out into a circle about 1/4-inch thick.
Add Berries: Place your fresh berries in the center of the dough and sprinkle with cinnamon. Fold the edges of the dough over the berries to form a thicker circle, about 1/2-inch high.
Cut & Coat: Cut the circle into 8 even triangles. Brush the tops with melted butter and sprinkle with sugar crystals and a pinch of nutmeg if desired.
Bake: Place the scones folded-side down on a parchment-lined baking sheet. Bake at 375°F for 30 minutes or until golden brown.

Notes

Tammy’s Tip: "Don't overwork that dough! You want to handle it just enough to get it to hold together. If you over-knead it, your scones will be tough instead of tender and flaky. And don't be afraid to mix and match your berries,a mix of blueberry and raspberry is just delicious!"