Dannons Summer Berry Scones Recipes

THE BEST GLAZED MIXED BERRY SCONES

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. Dough will be wet and shaggy.
• Fold in the berries and optional zest.
• Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
• Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
• With a large knife, slice round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip - try to make sure there are no exposed berries touching the baking sheet because they'll be prone to burning.
• Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
• Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
• Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
• In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
• Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Evenly drizzle the glaze over the scones before serving.

MIXED BERRY SCONES RECIPE

Steps:

• Preheat oven to 400ºF. Line a baking sheet with parchment paper (or a silicone mat).

DANNON'S SUMMER BERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Ina bowl combine flour, baking powder, baking soda and salt.
• Stir in sugar.
• Add butter and, using a blender, work it into the flour mixture until it resembles a coarse meal.
• Stir in berries.
• In a separate bowl combine egg and yogurt and mix until blended.
• Stir into flour mixture and mix until just blended (dough will be soft).
• Turn onto a floured board and knead lightly 3-4 times. Pat dough into a circle about 1/2 inch thick. Cut dough into 12 wedges and place on an ungreased pan. Sprinkle scones with sugar.
• Bake scones 12-14 minutes or until golden.

CAKEY SCONES

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Sift first 5 ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
• If making by hand, make a well in the center of mixture and pour in heavy cream and eggs. Working quickly, add currants and blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour cream through feed tupe; pulse until dough just starts to gather into a rough ball (do not overprocess or scones will be tough). Turn dough onto a well-floured work surface.
• Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Pus scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Brush with an egg wash and sprinkle with sugar, if desired. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.

SCONES

Steps:

• Preheat oven to 200°C/400°F.
• Rub the flour, fat and sugar to breadcrumbs.
• Add the raisins and mix inches.
• Heat up the milk very slightly with some lemon juice to curdle it.
• With a knife make a well in the centre of the flour and add the liquid.
• keep stirring with the knife until all incorporated into a dough.
• Lay some flour on your board and tilt out the mixture.
• The key to scone making is not to work the dough too much.
• --.
• Not a correction but just wanted to add that they can be made savoury too, by leaving out most of the sugar and adding grated cheese to the scones and also some on top and also mixed herbs in the mixture -- good with soup.
• --.
• Just pat the dough to, I think about 1/2 inch.
• This amount of dough makes 11 medium scones.
• Don't flatten the dough too much.
• Then just lightly bring the bits together and cut out again.
• They should be slightly rustic.
• Lay them on a tray, not touching one another and egg wash.
• Bake centre oven for about 10/15 mins, really depends on your oven.
• The centre and bottoms should be cooked as well as the top.
• These are very good eaten warm but if left for a few days can be toasted.