This batch yields 8 scones.

Equipment: Scale, stand mixer with paddle attachment, bench scraper, 10-12” cast iron skillet with parchment.

600g all-purpose flour (4 cups)

30g granulated sugar (2 Tbsp)

15g coarse salt (2 tsp)

16g baking powder (1Tbsp + 1tsp)

6g baking soda (1 tsp)

225g butter, cold and cubed

175g buttermilk (150g milk + juice of ½ lemon)

1 cup of blueberries (frozen or fresh)

1 cup of chopped strawberries (frozen or fresh)

*If using frozen berries, do not thaw them.

Turbinado sugar for dusting

For the glaze:

175g Powdered sugar

1 Tbsp freeze-dried fruit powder (I prefer raspberry or strawberry)

45g water

Cold butter is key. You can prep the butter the day before and keep it cold until ready to use.
Because these scones are contacting each other (AKA crowding the pan), they will be taller and fluffier inside. This also requires a longer bake time.

These scones freeze well. When ready to eat, remove from freezer and microwave for 45 seconds to 1 minute.

Instructions:

Cube the butter and place in the freezer until ready to use.
Prep your buttermilk if using the milk and lemon juice. Pour the lemon juice into the milk and let sit for 10 minutes to curdle. Don’t stir until it’s time to mix it in.
Preheat the oven to 400F and line a 10-12” cast iron skillet with parchment.
In a stand mixer bowl, combine all dry ingredients.
Add the cold butter to the dry mix. Using the paddle attachment, mix on low for 1 minute.
Add the berries, stir the buttermilk and pour in with the mixer on low. Mix on low until the mixture comes together. (About 1 minute.) Some dry patches and crumbles are okay!
Transfer the dough into a lightly floured surface and pat into a square. Cut the dough in half, stack one half on top of the other and repeat the process 2 more times. This is how we get the butter layers.
Pat the dough into a square (about 2 inches in height) and divide into 8 pieces.
Place each scone in the parchment lined skillet. One in the center, seven around the perimeter. Sprinkle turbinado sugar on top and put in the 400F oven.
Turn the temperature down to 350F and bake for 45-50 minutes or until a nice golden-brown color on top.
Once cool, make the glaze by combining all glaze ingredients in a cup or bowl and pour on top of the scones. Use a food processor or coffee/spice grinder to blend the rfeeze-dried fruit.

cast iron-baked berry scones

Cheddar Chive Scones