Makes 8 scones
2¾ cups cake flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 tablespoons cold butter, chopped
1 tablespoon vanilla bean paste* (or substitute 1 tablespoon vanilla extract)
1 cup buttermilk
½ cup fresh raspberries
1 cup blackberries
4 tablespoons coarse sugar
*Vanilla bean paste is extracted from vanilla bean pods. Find it in the baking aisle or online or substitute equal parts vanilla bean extract.
Preheat oven to 400°F. In a bowl, combine the cake flour, sugar, baking powder, baking soda, and salt and stir to incorporate. Add the butter, cutting it into the dry ingredients using a pastry cutter or fork. In a small bowl, combine the vanilla paste with the buttermilk. Lightly toss the berries into the flour/butter mixture (be careful not to smash them too much). Slowly add the buttermilk mixture to the flour mixture and gently work the dough to incorporate. Add most of the buttermilk, until the dough comes together (you might not need all of it), being careful not to overwork the dough, which can cause the scones to become tough.
Turn the dough onto a floured work surface and press or roll it into a round disc about 1½ inches tall. Use a bench scraper or knife to cut the disk in half, then cut each half into four pie wedges to make eight scones. Transfer to a baking sheet, brush the tops with buttermilk, and sprinkle with coarse sugar. Bake, rotating halfway through, until golden-brown and cooked through, about 25 to 30 minutes.
In a small mixing bowl, combine the powdered sugar, milk, and vanilla extract and whisk to combine. Once scones have cooled, brush or drizzle with glaze before serving.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska