New Years Boysenberry Scones

Every year, every holiday, I am sequestered by my sister (and to some extent, the rest of my family) to make my boysenberry scones. Why not my famous fritters you ask?

Captain Greggo's Famous Fritters

I do not know. Alas, it is always about scones.... scones, scones, scones! For my own amusement, and your extreme good fortune, I hereby launch my own blog with...

Captain Greggo's Boysenberry Scones

Ingredients:
2 # bread flour
1 # pastry flour
1 # unsalted butter
.5 # granulated sugar
.75 oz fine sea salt
2.25 oz baking powder
1 pt buttermilk
1 pt whole milk
20 oz frozen boysenberries
1 large egg
powdered sugar
vanilla extract

Method:
Preheat oven to 375 F. In a large mixing bowl, combine bread flour and pastry flour. Cut butter into medium dice and incorporate into flour mixture using a pastry cutter until roughly pea size. Add sugar, salt and baking powder and mix well. Add buttermilk and whole milk and mix by hand until a crude dough is formed. * DO NOT OVERWORK *

Turn dough out onto a well floured table or board and dimple and form into a rectangle about 1/2 inch thick. Cover half the dough with the frozen berries and carefully fold other half over berries and dimple to seal.

Using a 3 inch buiscuit cutter, cut scones using whole dough. (reform scrap back together and cut out more scones until entire dough is used up)Arrange scones on silpat lined baking sheets 6 to a pan.

Add 2 T water to egg in a bowl and whisk well. Apply egg wash to tops of scones and bake for about 18 minutes or until lightly browned. Remove from oven and let cool on pan slightly.

Mix powdered sugar with enough water to form a glaze. Add a few drops of vanilla extract for flavor and mix well.

Place warm scones on a serving dish or platter and drizzle with glaze. Serve immediately.
Yields about 2 dozen large scones.

I hope you enjoy these and drop me a comment. Happy 2006!