DIRECTIONS

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl, add flour, salt, baking powder, baking soda, sugar, and chosen citrus zest; whisk well to combine. Quickly cut the butter into small cubes then work them into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal. Set aside.
3. In a small bowl, whisk together the egg and half and half, then add to flour mixture. Use the fork to stir everything together until just moistened.
4. Add berries and gently stir into dough.
5. Empty the loose dough out onto a floured work surface, then shape the dough into an 8-inch round.
6. Cut the dough into 8 wedges (10 for smaller servings) and carefully transfer to the prepared sheet so they maintain their shape.
7. Chill dough for about 15 minutes.
8. Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
9. Bake for 18-20 minutes, or until just golden brown. (Overcooking will dry out the scone so watch carefully)
10. Allow scones to cool on the baking sheet while you make the glaze.

FOR THE GLAZE:

1. In a small bowl whisk together the citrus juice and confectioners’ sugar. Drizzle over warm scones and serve at once with hot Earl Grey Tea or Café au lait.

RECOMMENDED BERRY CITRUS COMBOS

Raspberry & Lemon. Blackberry & Lime. Cherry & Orange. Blueberry & Lemon. Mixed Berry with any citrus you prefer.

TIPS

Cut butter into small pieces and place in freezer for 10 minutes before use.

If scone dough feels wet or warm, place it in the fridge for a few minutes.

Fresh berries may be used.