Tender, flaky, moist and decidedly British scones, delicious with tea or coffee served with good butter, lemon curd, Devon cream or creme fraiche and jam. Wonderful for breakfast or any time of day these scones are simple to make, like the American biscuit don’t manhandle the dough, gentle is the operative word… less is more. Here’s how to make it:

Berry scones

makes 6-8

1 1/2 c frozen berries of your choice (I used cranberries)

2 1/2 c flour

1 tbs baking powder

1/2 tsp salt

1/4 c sugar

6 tbs cold butter

1 large egg

1 c cold heavy cream

1 tsp vanilla

NOTE: If using cranberries highly recommend adding the zest of an orange.

Pulse flour, baking powder,sugar and salt in the food processor just to combine. Add the butter and pulse until it resembles crumbs (some small pieces of butter are fine don’t over process). Empty into a mixing bowl, combine egg, heavy cream and vanilla and pour into the mixing bowl, stir to combine using a fork, the dough will be shaggy don’t over mix, it won’t be cohesive. Add the frozen fruit and stir to combine.

Scatter some flour on your work surface. Dump the mixture onto the floured surface and gently pat it into a circle approximately 1/2 inch thick. Cut into 6-8 slices. Place on parchment lined baking sheet about 1 inch apart and place in freezer for 1 hour. Heat oven to 425 degrees. When the scones are frozen remove from freezer, brush with heavy cream and sprinkle with sugar. Bake for 20-25 minutes until golden brown. Serve warm.

For more recipes click here or visit @apuginthekitchen on Instagram/meta