The Washington Post

Tear-and-Share Drop Scones With Baked Berry Compote

Tear-and-Share Drop Scones With Baked Berry Compote 11.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

May 19, 2021

This breakfast treat is basically a tender, fluffy and delicately sweet mash-up of scones, drop biscuits and muffins. Melted butter means no need to fuss with working it into the dry ingredients — and no rolling and cutting either, great for lazier weekend mornings. The rustic baked-into-each-other appearance makes for a fun tear-and-share experience.

The berry compote is a nice addition as a condiment and also serves as something to build your scone ring around. If you want to skip it, no worries. Just stagger and drop the dough into whatever shape or pattern you want.

There's plenty of room to improvise here. We liked chopped milk chocolate, though you can substitute dark or any other add-in you enjoy (nuts, dried fruit, etc.), as long as you keep the volume about the same.

Active time: 30 mins; Total time: 50 mins

Storage Notes: The scones taste best the day they're made, but they'll keep well in an airtight container for up to 3 days. Or freeze for several months. Reheat for a few minutes in the oven at 350 degrees or on the toast setting of the toaster oven until warmed through.


Servings:
11 - 13

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 11-13 servings; makes 11 to 13 scones

Ingredients
  • For the berry compote
  • Unsalted butter, for greasing
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • Pinch Diamond Crystal kosher salt (may substitute other salt of choice)
  • 4 ounces (113 grams) frozen mixed berries, thawed under running water in the sink and drained/patted dry (may substitute fresh berries)
  • For the scones
  • 2 cups (250 grams) all-purpose flour
  • 1/3 cup (66 grams) granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon Diamond Crystal kosher salt (may substitute generous 1/4 teaspoon table or sea salt or 1/2 teaspoon Morton’s kosher salt)
  • 1/2 cup (120 grams) whole-milk Greek-style yogurt, preferable Fage 5%
  • 1/2 cup (120 milliliters) milk (any percentage)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons (3/4 stick/85 grams) unsalted butter, melted and cooled
  • About 2/3 cup (3 1/2 to 4 ounces/100 to 115 grams) milk chocolate, chopped (see headnote)

Directions

Position a rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet (about 13 by 18 inches) with parchment paper or a silicone mat.

Make the berry compote: Lightly grease the outside of a small ovenproof bowl or ramekin (2 cups is more than sufficient) with butter or nonstick cooking spray. In the bowl, whisk together the sugar, cornstarch and salt. Add the berries and stir until evenly coated. Place the bowl in the center of the baking sheet.

Make the scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. In a medium bowl, whisk together the yogurt, milk, egg and vanilla. Gradually add the melted butter, whisking constantly.

Add the yogurt mixture to the flour mixture and stir gently until mostly combined, scraping the sides and bottom of the bowl as you go. Try not to overwork the dough, otherwise your scones could be tough. Fold in the chopped chocolate, at which point the flour mixture should almost be completely incorporated (a few dry spots are okay).

Using a No. 16 disher or 1/4-cup measuring cup, scoop and drop the dough into mounds around the compote bowl, spaced about 1/2 inch apart. (Each portion should weigh about 70 grams.) How you arrange the scones depends somewhat on the size of your compote bowl and your preference, but we placed 7 mounds surrounding the bowl (4 1/2 inches in diameter), adding the rest in a second ring around the outside. Position the second scones near gaps in the first circle.

Bake for 20 to 23 minutes, or until the scones are puffed and golden. The compote should look cooked down and thickened, though not as set as jam. Let cool a few minutes (this lets the compote gel a bit more and ensures it doesn't scald your mouth). Serve warm, letting people tear off scones and scoop the compote at the table.

Rate it

Recipe Source

From Voraciously staff writer Becky Krystal.

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (9)

Rate this recipe

Nutritional Facts

Calories per scone (based on 13, using reduced-fat milk and all the compote): 215


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 5g 25%

Cholesterol: 31mg 10%

Sodium: 186mg 8%

Total Carbohydrates: 28g 9%

Dietary Fiber: 1g 4%

Sugar: 11g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle