Filled Berry Scones

As a way to use my leftover berry filling from making Mini Berry Tarts (see my June 18th post), I've created this recipe for Filled Berry Scones.

There's no need to spread butter on top of these. They are ready to eat right out of the oven. Oh, but you might need to put the kettle on for a cup of tea.

Filled Berry Scones
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons shortening
1/2 cup plain yogurt (I use non-fat)
1 large egg
1/2 to 3/4 cup milk
1/2 cup berry filling (see my recipe posted on June 18, 2012) or substitute a reduced-sugar jam
Parchment paper for lining the sheetpan (the berries run out of the scones a bit so this is a must)

Preheat oven to 400 degrees.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add shortening and use your fingers to work in the shortening until the mixture resembles a coarse meal.

In a small bowl, beat the egg and the yogurt together. Add this into the flour mixture until large dough clumps form. Gradually add enough milk to form a ball. Be careful not to over work the dough. Divide the dough in half.


To Assemble:

On a floured board, pat one half of the dough into an 8 to 10-inch round.

Spread berry filling onto dough, leaving a 2 inch border around the edge.

Pat the other half of the dough into a round a bit larger than the first one.

Set the second round on top of the first.

Round the edges of the top around and under the bottom layer. Prepare to cut.

Cut in half.

Cut in half again.

Finally cut each quarter in half.

Use a spatula to lift the scones onto a parchment lined sheetpan.

Bake at 400 degrees for 12 to 16 minutes or until golden brown and bubbly. The berries will run out a bit but that's part of their charm.