Buttery, flaky scones studded with berries make breakfast special.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
In medium bowl, combine berries and confectioners’ sugar. Use rubber spatula to stir to coat berries with confectioners’ sugar. Place bowl in freezer until needed.
Place flour, chilled butter, sugar, baking powder, and salt in food processor. Lock lid in place. Hold down pulse button for 1 second, then release. Repeat until butter forms pea-size pieces, six to eight 1-second pulses.
Remove lid and carefully remove processor blade (ask an adult for help). Transfer flour mixture to large bowl. Use rubber spatula to stir in frozen berries until they are well coated.
In second medium bowl, whisk milk and egg yolk until well combined. Add milk mixture to flour mixture and use rubber spatula to stir until just combined into shaggy dough. Do not overmix.
Sprinkle clean counter lightly with extra flour and coat your hands with flour. Transfer dough to floured counter and shape dough into 8 scones. Use bench scraper (or spatula) to transfer scones to parchment-lined baking sheet.
Transfer mixture to clean counter and use your hands to gather and press mixture until dough forms and holds together, 5 to 10 seconds.
Use your hands to pat dough into 8-inch circle, about ¾ inch thick.
Use bench scraper (or butter knife) to cut circle into 8 wedges.