Mixed Berry Scones

Makes 8 scones

Ingredients

1 ½ cup of self-rising flour, plus some for dusting

1 teaspoon of baking powder

½ stick of butter, cubed

1 pinch of salt

1 teaspoon cinnamon

¼ cup milk

1 egg, beaten

1 cup mixed berries, fresh or frozen

Directions

Preheat oven to 450°F, or 200°C

First combine the flour, baking powder, butter, salt, and cinnamon and put it into a medium bowl. You can do this using a food processor, pastry cutter, or just pinch the butter in until the butter is fully incorporated. I do like the feeling of getting my hand in there, because there is something relaxing about feeling the butter working into the flour. It also saves you less dishes. The food processor is faster though, after processing it, pour it into a medium bowl.

In a liquid measuring cup, place the beaten egg in and pour enough milk in to fill to the ½ cup mark. Make a well in the center of the flour mixture and pour in the milk and egg. Stir with a wooden spoon till almost combined; add the mixed berries and fold in. It will be a sticky dough.

Form it into a ball and place on a lightly floured surface. Sprinkle a little flour on top and press down till it is an eight-inch thick disk. Take a floured knife and cut into eight triangles.

Place triangles, points facing inward, on a well greased pan. You can brush on an egg wash on if you want, but it isn’t necessary.

Place in the preheated oven and turn temperature down to 400F for 15 minutes, or until golden brown. It is very important that the oven is hot. Once baked, remove from oven and allow to rest for one minute on the pan before placing on a cooling rack or serving tray. Serve warm or cooled by itself or with some sweet cream, butter, or jam.

If you do happen to have leftovers, just store in an airtight container for up to a week.