Gabrielle's Travels: Royal Wedding Scones

Why yes, I did wake up at 4:45 Friday morning to watch William and Kate get married. (Totally worth it, by the way.) And I figured since I was up and was going to a big brunch at a friend's apartment this morning, that I should do something both productive AND British: bake mixed berry scones! And they were wonderful and berryish and British.

Mixed Berry Scones

Adapted from Alice's Teacup Cookbook

3 cups white whole wheat flour

¹/³ cup sugar

½ teaspoon baking soda

2½ teaspoons baking powder

3/4 teaspoon kosher salt

1½ sticks (3/4 cup) unsalted butter, cut into ½-inch pieces (I used earthbalance spread)

½ cup blueberries

½ cup raspberries

½ cup blackberries

¼ cup hulled and quartered strawberries

1¼ cups buttermilk

1 teaspoon pure vanilla extract

¼ cup milk (for brushing)

¼ cup sugar (for sprinkling)

Instructions

1. Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.

2. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add all the berries and stir well.

3. Make a well in the center of the dry ingredients, and pour buttermilk and vanilla extract into well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!

4. Turn mixture onto a floured surface and gather dough together. Gently pat the dough into a disk 1½ inches thick. Using a 3- or 3½-inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather remaining dough together lightly to cut out more scones.

5. Brush the top of each scone liberally with heavy cream and sprinkle with sugar. Bake the scones for about 12 minutes, or until lightly browned.