Name: Berry Scones
Total time: 50 min
Ingredients: 1 cup (5 ounces/142 grams) frozen mixed berries; 1 tablespoon confectioners’ (powdered) sugar; 1½ cups (7½ ounces/213 grams) all-purpose flour , plus extra for counter; 6 tablespoons unsalted butter , cut into ½-inch pieces and chilled; 2 tablespoons sugar; 1½ teaspoons baking powder; ½ teaspoon table salt; ½ cup (4 ounces) whole milk; 1 large egg yolk

Why This Recipe Works

These tender, beautiful scones with distinct berries throughout look worthy of a bakery display case, but are simple enough that kids can make them. To prevent the vibrant berry color from bleeding into the dough, we toss the frozen berries with confectioners’ sugar, which not only adds sweetness, but also absorbs some of the berries’ juice. Plus, starting with frozen fruit also helps keep those juices in the berries, and not in your dough. Kids will notice this recipe has two types of sugar: confectioners’ sugar and granulated sugar. Have them raid the pantry for other types of sugar (brown sugar! Turbinado sugar!) and compare their flavors and textures. How are they similar? How are they different?

Instructions

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 following photos, “Step-by-Step: Shaping Scones,” below. Use bench scraper or spatula to transfer scones to parchment-lined baking sheet.

Place baking sheet in oven. Bake until scones are golden brown on top, about 14 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let scones cool on baking sheet for 15 minutes.

Transfer scones directly to cooling rack. Let cool for 30 minutes before serving.