Recipe: Finding Neverland's Berry Scones

FINDING NEVERLAND'S BERRY SCONES

5 cups all-purpose flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons salt
2 1/2 tablespoons sugar (plus more for topping)
1 pound cold butter, cut into bits
1 1/3 cups heavy (whipping) cream
6 large eggs, divided (1 egg for topping)
1/2 cup water for topping
1 pint fresh raspberries or 1 1/2 cups frozen blueberries

Heat the oven to 350 degrees F.

Combine flour, baking powder, salt and sugar in large bowl. Cut the butter into the flour with two knives until it resembles coarse cornmeal.

Pour the heavy cream into a different bowl and crack in five eggs. Whisk to combine. Add the wet mixture to the dry one. Mix only until combined. Do not overmix.

Divide the dough in half and work with half at a time. Pat it out, then use your fingertips to make holes for filling (raspberries). Sprinkle on half of the filling and knead lightly and quickly to combine.

Pat dough into a circle 1-inch thick. Cut into four or six pieces, depending on the size you like. Place on a baking sheet, leaving 2 inches between the scones. Repeat with other half of dough.

Beat the last egg with 1/2 cup water and brush on scones. Sprinkle with sugar.

Bake at 350 degrees F for 20 minutes.

Makes 8-12 servings
Source: Potluck at Midnight Farm by Tamara Weiss