A quick breakfast with sweetness, richness, and fruit built in.
By America's Test Kitchen | June 20, 2012
<< Back to Article: Secrets to Making Berry Scones
One of my all time favorite ATK recipes. Usually make them the night before so I don’t have to get up early and they turn out just as good! Have used it to change several peoples opinions on scones. Wish I wasn’t on a sugar fast right now, or I’d be making them tonight.
the perfect recipe for a delicious treat! i make these frequently and they always come out perfect. they are my most requested food item from co-workers and family.
The results were pretty tasty, though too sweet for my taste, they spread worse than any scone I’ve ever made, and weren’t worth the extra time or work. I’ll stick with my old favorite.
I’ve made these several times, they always come out amazing. I use about half the amount of butter, and I replace the sour cream with non fat greek yogurt. I’m going to try to make them with whole wheat flour and see how it goes!
Best Scones Ever!!!! Oh and the actual recipe only requires 8 tbs of butter. The other 2 tbs are meant to brush on top to adhere the sugar.
I think the baking time is way too long. I only baked them for 18 minutes and they came out burned.
But, upon tasting them, they are delicious – even despite their burned bottoms! Actually they really needed to bake that long to cook all the way on the inside. Any tips for minimizing burning the bottoms? Raise the oven rack?
Awesome! I cut them into 16 instead of 8, as I found them to be too big to serve at a brunch with lots of dishes.
My only complaint – I find the sugar stays quite granular and makes the scones almost crunchy, which I don’t like… has anyone else found this? Anyone tried using berry sugar or icing sugar? I might try one of those next time…
I love these. They are perfect every time. I usually use chocolate chips instead of fruit for a little change up. Delish!
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