Author Notes
The summer after my first year away at college, I worked at an adorable bakery close to the beach in Narragansett, RI. I started at the counter and eventually earned the trust of the two lovely owners, who let me help with the preparation of the bagels and some of the other baked goods. Miraculously, the kitchen didn't burn down . . .
The bakery offered scores of delicious treats but the top-selling confection, by FAR, day in and day out was their doubleberry scone.
I can't for the life of me remember if it was blueberry/cranberry or blueberry/raspberry. What I do remember is that it wasn't too sweet, it was dropped rather than rolled and it was considerably moister than a traditional English scone. I love to eat them unadorned, right out of the oven, savoring the warm burst of blueberries and raspberries. Sigh, if only butter and cream were "healthy" . . . —Oops! Were you gonna eat that?
Ingredients
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2 1/2 cups
all purpose flour (sometimes I use half AP flour and half Whole Wheat Pastry flour)
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1 tablespoon
baking powder
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3/4 teaspoon
kosher salt
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1/3 cup
sugar
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Zest of 1 small lemon (or half a large lemon)
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1/2 cup
unsalted butter, chilled and cut into cubes
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3/4 cup
fresh blueberries
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3/4 cup
fresh raspberries
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1 cup
heavy cream
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Coarse or turbinado sugar for topping
Directions
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Preheat oven to 400. Line a baking sheet with parchment paper.
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In the bowl of a food processor, add the flour, baking powder, salt, sugar and lemon zest. Pulse a few times to incorporate.
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Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
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Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
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Gently fold in the berries. It's fine if the raspberries break up a little - it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
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Spoon the dough into 12 equally-sized pieces on the parchment-lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
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Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
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Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.
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