WE’RE SPILLING THE TEA ON ONE OF OUR MOST POPULAR SCONE RECIPES

By America’s Test Kitchen

Mixed Berry Scones

Makes 8 scones

Note: Work the dough as little as possible, just until it comes together. Work quickly to keep the butter and berries as cold as possible for the best results. Note that the butter is divided in this recipe. An equal amount of frozen blueberries, raspberries, blackberries, or strawberries (halved) can be used in place of the mixed berries.

For the scones:

1 3/4 cups (8 3/4 ounces) frozen mixed berries

3 tablespoons powdered sugar

3 cups (15 ounces) all-purpose flour

12tablespoonsunsaltedbutter,cutinto1/2-inchpieces,chilled 1/3 cup (2 1/3 ounces) granulated sugar

1 tablespoon baking powder

1 1/4 teaspoon salt

3/4 cup plus 2 tablespoons whole milk

1 large egg plus 1 large yolk

For the glaze:

2 tablespoons unsalted butter, melted

1 tablespoon honey

For the scones:

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. If your berry mix contains strawberries, cut them in half. Toss berries with powdered sugar in a bowl; freeze until needed.

2. Combine flour, 6 tablespoons butter, the granulated sugar, baking powder and salt in a food processor and process until butteris fullyincorporated, about 15 seconds. Add remaining 6 tablespoons butter and pulse until butter is reduced to pea-size pieces, 10 to 12 pulses. Transfer mixture to a large bowl. Stir in berries.

3. Beat milk and egg and yolk together in a separate bowl. Make a well in the center of the flour mixture and pour in the milkmixture.Using arubberspatula,gentlystirmixture,scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not overmix. 4. Turn out dough onto a well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns. Using your floured hands and bench scraper, shape dough into a 12-by-4-inch rectangle, about 1 1/2 inches tall. Using a knife or bench scraper, cut dough crosswise into four equal rectangles. Cut each rectangle diagonally into two triangles(you shouldhaveeightsconestotal). Transferscones to the prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking. For the glaze:

1. While scones bake, combine melted butter and honey in a small bowl.

2. Remove scones from the oven and brush tops evenly with glaze mixture. Return scones to the oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to a wire rack and let cool for at least 10 minutes before serving.

TO MAKE AHEAD: Unbaked scones can be frozen for several weeks.Aftercutting sconesintotrianglesinStep4,freezethem on a baking sheet. Transfer frozen scones to a zipper-lock freezerbag. When readyto bake, heat the oven to 375 degrees and extend cooking time in step 4 to 23 to 26 minutes. Glaze time in Step 6 will remain at 5 to 8 minutes.

(For 25 years, confident cooks in the know have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www.americastestkitchen. com/TCA.) (c)