Ingredients

1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint strawberries, hulled and sliced in half
1/2 cup granulated sugar, plus more, for dusting
Pinch cinnamon
2 tablespoons cornstarch
1/2 lemon, juiced
1 recipe Blueberry Scone Dough, recipe follows
Melted butter

Directions

Preheat oven to 400 degrees F. In a mixing
bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to

combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of
scone dough evenly over the top of the fruit; leave a border around the edge of the dish
for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie
sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices
bubbling.
Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice
cream.

Ingredients

Blueberry Scones:
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

Directions

In a large bowl, sift together
flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a

pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix
just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the
bottom of the scone when baked. Fold the blueberries into batter, being careful not to
bruise.