Breakfast, lunch and even tea will be much better when you serve these mixed berry buns. Made with organic cane sugar and fair trade certified strawberries, these mixed berry scones are not only delicious, they are beautiful and will be made over and over again.
Of course: Breakfast
Keyword: berry buns
Servings: 12 buns
Calories: 153 kcal
2 cups of all-purpose flour, sifted
1/4 cup of healthy organic cane sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup unsalted butter, refrigerated
2 ounces of cream cheese
1 large egg, lightly beaten
2 tablespoons of milk
1/2 cup of fresh, fair trade certified strawberries, peeled and diced small.
1/2 cup fair trade certified fresh blueberries
Place a rack in the center of the oven and preheat to 400° F. Line a baking sheet with a piece of parchment.
Close the flour, sugar, salt and baking powder in a large bowl.
Using a pastry blender, cut the butter and cream cheese until the mixture resembles a thick meal.
Add the egg, milk, strawberries and diced blueberries and mix with a rubber spatula until the dough forms a smooth ball.
Prepare a flat, clean surface by dusting it with flour and turning the dough over.
Divide the dough in half and pat each one into a circle approximately 5 inches in diameter. Cut the dough into 6 pieces and transfer the entire disk of dough to the prepared baking sheet. Pressing the buns together allows for easy separation, but keeping the wedges together during baking ensures the buns will be a little more moist.
Bake for 20 to 25 minutes or until lids are lightly browned and firm. Transfer to a wire rack and cool for 10 minutes before serving.