Scones are an all time comfort breakfast food and also great during tea time. I love the buttery biscuit stuffed with fruits. A hint of sweetness make them irresistible. The dough is so versatile, you can cut it into any shape you like. Here is a great Valentine shape for the occasion.
1 1/2 cups fresh blueberries
1 cup fresh strawberries sliced and in half or use red raspberries, cherries chopped or another fruit you like.
1/2 cup light brown sugar
pinch of cinnamon
Zest of 1 small orange
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter
1 egg, beaten
1/2 cup milk
White sugar, for topping
Preheat the oven to 350 degrees and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
Chop the strawberries into small half slices either by hand set aside. Wash blueberries pat dry and set aside. In a bowl or food processor mix all dry ingredients then add chilled cut up butter into the dry ingredients, add brown sugar and orange zest into the food processor or bowl and mix until fine and crumbly. Stir in the beaten egg and milk. Fold in fruits.
Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Mound a rectangular shaped dough about an inch high and cut into desired shapes. Sprinkle with granulated sugar.
Bake for about 25 minutes or until just getting golden.
Serve warm with honey, butter or jam. We like them plain just the way they are.
Store leftovers in the refrigerator. Warm slightly in the oven wrapped in foil.
Optional: While warm drizzle with a mixture of powdered sugar and leftover juice from the orange to make a very thick glaze. Drizzle over the top of warm scones. Serve warm.