Mixed Berry Scones
Appears in Cook's Country August/September 2015, America's Test Kitchen TV
What does an antique store in rural western Massachusetts have to offer the test kitchen? Inspiration for big, bold, berry-filled scones.
WHY THIS RECIPE WORKS
To keep the (frozen) berries from bleeding into the dough, we tossed the berries in confectioners’ sugar. To get light and flaky scones, we discovered that treating the butter in two different ways was key. First, we processed half the butt...