Triple Berry Scone
Prep: 15 min, Cook: 20 min.
- 2-1/2 cups all purpose flour
- 3/4 cup rolled oats
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 Tbs. sugar, divided
- 1 tsp. lemon zest (optional), or orange
- 1/4 cup plus 2 Tbs. unsalted butter, at room temperature
- 1 cup buttermilk
- 1-1/2 cups Driscoll's fresh berries, Raspberries, Blackberries, Blueberries, and Strawberries, rinsed (chop strawberries)
Preheat oven to 425°F. Line baking sheet with parchment paper. In bowl combine flour, oats, baking powder, salt, baking soda, and 2/3 of sugar (and lemon/orange zest, if using). Stir together briefly. Using electric mixer on low, add butter and mix until crumbly. Slowly add buttermilk, then fold in berries, mixing gently. On a well-floured work surface, turn out dough and knead together gently 8-10 times (with floured hands). Pat into 8-inch circle about ¾ inch thick. Using a floured spatula, cut straight down through dough to make 8 wedges. Don’t saw or drag the spatula. Transfer wedges to the baking sheet, keeping them separate. sprinkle with remaining sugar. Bake for 18 to 20 minutes, until just starting to brown evenly. Remove and cool on wire racks.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 277, fat 9.8g, 32% calories from fat, cholesterol 24mg, protein 6.2g, carbohydrates 41.6g, fiber 2.5g, sugar 8.3g, sodium 103mg, diet points 6.4.
Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.1, Bread: 2.0, Lean meat: 0.0, Fat: 1.7, Sugar: 0.3, Very lean meat protein: 0.0
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The recommended wines are: Cabernet Sauvignon, Merlot, or White Zinfandel.