Very Berry Cream Scones (เวรี่เบอร์รี่ครีมสโคน)

1.Preheat the oven to 200°C with a conventional setting. Prepare a baking sheet lined with parchment paper.

2.Combine all-purpose flour, baking powder, baking soda, salt, and sugar in a food processor. Pulse 2-3 times.

3.Add butter and pulse until the mixture resembles small crumbs. Transfer the mixture to a mixing bowl.

4.Beat 1 egg with concentrated mixed berry and cream until well combined. Add mixture to the dough and fold with a rubber spatula until just combined.

5.Weigh the scone dough and divide it into 8 equal portions (each about 75 grams). Shape into round balls and place them on the baking sheet.

6.Beat the remaining egg and strain it to remove any lumps. Brush the egg over the scones and sprinkle with sugar. Bake for 12 minutes and let cool on the baking sheet.

7.Prepare the whipped mixed berry butter by beating the butter until soft. Add the concentrated mixed berry and beat until well combined. Gradually add cream in two parts, beating well after each addition.

8.Transfer the whipped butter to a piping bag and pipe onto the cooled scones. Garnish with rosemary and fresh fruits. Dust with icing sugar before serving.