- 1 c all-purpose flour
- 1 c whole wheat pastry or regular pastry flour
- 1/4 c + 2 T sugar, divided
- 2 t baking powder
- 1/4 t salt
- 1/4 c butter
- 1 large edd
- 1/2 cup reduced-fat milk
- 1 t vanilla (optional)
- 1 c fresh berries
- seedless preserve of choice
Preheat to 375. Line a baking sheet with parchment paper.
Whisk the dry ingredients together and cut in the butter till crumbly. Form a well in the center.
In small bowl whisk egg, 7 T milk and vanilla Pour into well and stir just till combined. Gently stir in berries. (Mix will be crumbly)
With floured hands form the dough into an 8-inch round on the baking sheet. Brush with 1 T milk and sprinkle with 2 T sugar. Bake for 20-22 minute till lightly browned. Cool completely on wire rake and cut into 6-8 wedges.
Before cutting if you would like a glaze, take 2 T desired seedless preserve and 1 T water. Microwave in a small dish in 10-15 second intervals, stir in between till smooth. Drizzle it over the scones. I split this among 2 scone rounds ad used blackberry.
I had nice fresh raspberries to use. The blackberry glazed complemented it very well. If you don’t have pastry flour check out how to make home made pastry flour.
The glaze recipe was from MyRecipes.com.
I got the scone recipe from a magazine but I have no idea which 🙂