I had bought these amazing black raspberries at the farmer’s market several weeks ago. Having no need for them at the time, I layed them out on a baking sheet and froze them IQF (Individually Quick Frozen). While the home method of doing this isn’t as quick as professionals do it using dry ice, the end result is the same — fruit that stays separated and easy to use right out of the freezer. If you were to stick the berry container in the freezer you would end up with one large clump of berries.

The same thing happened this week with some local blueberries I’d bought at the farmer’s market. Nobody was eating them (Evan must not have known they were in there), so I froze those IQF as well.

Then I remembered this scone recipe that I’ve often used. Delicious frozen berries are perfect for them. So I went to the store and bought some beautiful blackberries and a peach as well. I diced the peach into a small dice and, together with the blackberries, I froze those IQF as well.

Once everything was frozen I took everything out of the freezer and quickly tossed them together to combine. I put the 1-1/2 cups I needed for this recipe in a bowl, and the rest went into a ziploc freezer bag for later use. Bowl and bag went back into the freezer.

Mixed Berry & Peach Scones

Makes 8. Originally published July 1, 2007 by Cook’s Illustrated. Altered by Crafty Farm Girl, 2011.

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients
16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1-1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling if you aren’t using the white sanding sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest
White sanding sugar (optional)

Instructions
Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.


Add frozen butter to flour mixture and toss with fingers until thoroughly coated.


Add milk mixture to flour mixture; fold with spatula until just combined.


With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.


Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle berry mixture evenly over surface of dough, then press down so they are slightly embedded in dough.


Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle.

Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.


Brush tops with melted butter and sprinkle with sanding sugar or the remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.




To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.