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Dairy
Medium
1 Hour
Diets 
A scone is a single-serving cake or quick bread known for its buttery taste. This recipe calls for grated frozen butter, which allows the dough to remain cold and then melt perfectly in the oven, creating light and flaky layers. Fresh berries are preferable, but frozen ones will work as well.
8 tablespoons (1 stick) unsalted butter, frozen, plus 1 tablespoon melted
1/2 cup whole milk
1/2 cup Greek yogurt
1 cup Mishpacha All Purpose Flour, plus extra for dusting the work surface
1 cup Shibolim Spelt Flour
1/2 cup sugar, plus extra for sprinkling (optional)
2 teaspoons baking powder
1/4 teaspoon Gefen Baking Soda
1/2 teaspoon salt
1/4 cup sliced almonds, plus extra for sprinkling (optional)
1 cup mixed berries (blueberries, raspberries, blackberries)
Grate the frozen butter on the large holes of a box grater and set aside.
In a medium bowl, whisk together the milk and yogurt. Refrigerate until needed.
In another bowl, combine both flours, sugar, baking powder, baking soda, salt, and almonds (if using). Whisk to combine. Add the grated butter to the flour mixture and toss with your fingers until thoroughly coated.
Add the milk-yogurt mixture to the dry ingredients and fold with a spatula until combined, being careful not to overmix.
Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well-floured hands, six to eight times. Add small amounts of flour as needed to prevent sticking.
Roll the dough into a 12-inch square. Then fold the dough into thirds, like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximately four inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for five minutes.
Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the berries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Fold up the edges of the dough toward the center so that all the berries are concealed inside the dough. The dough should resemble a ball.
Flatten the dough gently with your fingers and form into a circle about seven inches in diameter. Using a sharp, floured knife or a sharp dough scraper/chopper, cut the circle into eight equal triangles resembling pizza slices. Transfer the wedges to a Gefen Parchment Paper lined baking sheet.
Brush the tops of the scones with melted butter and sprinkle lightly with sugar and sliced almonds, if desired. Bake until the tops and bottoms are golden brown, 18 to 25 minutes. Transfer to a wire rack and let cool for 10 minutes before serving.
Meanwhile, adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
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