

I inherited a tart press from my mom. . .I have no idea where she purchased it. . but if you ever see one similar (click on the picture to enlarge the bottom left view of my tart press) . . .snap it up. . .it makes the most delicious little tarts. . .and scones.
Edited later thanks to the kind commenters .. the cut - n - seal can be found here
Fruit Filled Scones
If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.
The recipe will make about 6 large scones.
Fruit Filled Scones
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1 large farm fresh egg. . .in a measuring cup. . with enough . . .
- buttermilk to fill to one cup (with the egg in it)
- 1/3 cup canola oil .. .or some other light oil
- sliced berries (strawberries, raspberries, blueberries .. or blackberries)
- 1/2 cup of confectioners/icing sugar
- a little warm water
- Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl.
- Beat the egg in the measuring cup and add the buttermilk to fill to the one cup line.
- Make a well in the flour mixture.
- Pour in the egg/buttermilk and the oil.
- Stir only until it comes together.
- Dump it onto a floured surface and knead a few times until the wet and dry are combined. (DO NOT overwork your dough . .the scones will be tough)
- Roll the dough onto a floured surface . ..to a 1/4 inch thick.
- Cut with large 4 inch tart cutter or you can use a large glass jar.
- Put half the cut rounds on a cookie sheet. .lined with parchment paper . .(to catch drips)
- Put berries in the center of each round. ..cover with the second round. . .and crimp with the tines of a fork. .or press down with the tart press.
- Bake at 400ยบ for 20 minutes or until golden brown.
- Make a drizzle icing from 1/2 cup icing sugar and a teaspoon or two or warm water and drizzle over the scones while still warm.
If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.
The recipe will make about 6 large scones.