When my sisters and I were younger, my parents would often take us to my grandparents house for the summer. Its one of the sweetest childhood memories I have! Because not only did they have open fields to roam around in and chickens to chase but because my grandmother would sometimes bake something yummy for us kids to munch on!
One particular late Iowa summer afternoon, as the cool breeze swept through the leaves of the trees, my grandmother decided that today was the perfect day to bake some russian berry scones. We had freshly picked berries from earlier that day and she wanted to use them in one of her recipes before we gobbled them all up!
Being 10 at the time, I enjoyed watching my grandmother do just about any form of baking in the kitchen! (Except cooking lol).
The mixed berry scones always came out very soft and warm right from the oven! It was hard not to eat them all over tea! This recipe is not identical to my grandmothers recipe, but it is very close! Its definitely very low on the sugar, but just as delicious as regular berry scones! You can make the dough yourself as shown in this recipe, or if you love the flakiness in all you pastries, feel free to use puffed pastry dough! Even though these scone don’t have the layered flakes, it has a soft bread-like interior that makes your mouth water!
1. Prepare all of your ingredients for the scones. It’ll be less of a hassle!
2. Combine all of your dry ingredients together in a large bowl.
3. Add Softened butter, mix slightly. It’s okay if its a little bit grainy! Thats a good sign. Gently fold in the sour cream and vanilla. Be sure not to overmix!! If the dough is still too sticky, add in a little bit more flour just so it won’t stick to your hands. The dough may still appear slightly crumbly, but it’s totally fine.
4. On a lightly floured surface, roll the dough into a rectangular shape. Spread the blueberries and strawberries. Be generous!
5. Fold over the dough, rolling it into a log shape. Cut them to the size of your preference.
6. Place the cones onto a lined cookie sheet, leaving a little bit of space in between for rising. Brush the top with whisked egg wash. And this is totally up to you, but you can sprinkle the top with a little bit of extra sugar.
7. Bake at 350 F. for 30-40 minutes or until scones are golden brown.
*** In this recipe, I used Monk Fruit Sweetener. I actually wrote a separate blog post on different sugars that you can check out here. If you or your children have a sensitive stomach, use monk fruit in moderation. It does contain erythritol in the blend that might cause stomach cramping or bloating. (I haven’t found a blend without erythritol yet). But the good things about the monk fruit sweetener is that it doesn’t contain additional sugars and is very low on the glycemic index. You are more than welcome to use any other sugar you have on hand. Such as coconut sugar, stevia, or date sugar for a sugar free recipe, or regular white sugar or raw cain sugar if that’s all you have.
*** As I mentioned above, you can use puffed pastry dough for a more flaky scone. Just thaw the dough and roll it out into a rectangle and litter it with strawberries and blueberries. Follow steps 4-7.