Double Berry Scones

Makes 8 scones

Dried blueberries, dried strawberries and lemon zest make this scone a fruity and delicious accompaniment to a cup of coffee.

ingredients

1 cup all-purpose flour
1 cup white whole wheat flour (I use King Arthur brand)
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into pieces
zest of 1 lemon
1/2 cup dried blueberries
1/2 cup dried strawberries, chopped
3/4 cup well-shaken buttermilk
1 egg yolk
To brush the scones with: 1 egg white and some granulated sugar to sprinkle on top

1
Preheat the oven to 425 F.
2
Combine the flours, baking powder, sugar, baking soda, salt and zest in a large bowl. Whisk or toss with your fingers to combine. Drop in the chunks of butter, toss them briefly to coat them with flour, then use your fingers to rub the butter into the flour until you have pieces resembling coarse meal, oatmeal flakes, and peas.
3
Whisk together the buttermilk and egg yolk, and all at once, add to the flour and butter mixture. Stir gently and quickly with a fork until it comes together into a loose dough. Use your hands to gather the pieces of dough into a ball and knead it a few times against the edge of the bowl, just to gather any loose pieces (the dough will be fairly moist, so you can sprinkle a little more flour on your hands if it helps.)
4
Pat the dough out on a floured surface into a round disk, about 1 inch high. Use a sharp knife to cut the disk into 8 wedges, and place the wedges on a baking sheet lined with parchment paper. Brush the tops of the scones with the egg white and sprinkle with granulated sugar.
5
Bake for about 15-18 minutes, until the tops are golden brown.