In Honor of Veteran’s Day: Red, White, and Blue Scones

Red, White, and Blue Scones

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5 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 sticks butter
2 to 2 1/2 cups half and half
1 cup raspberries
1 cup blueberries

Prep Day: In large mixing bowl combine flour, sugar, baking powder, and baking soda. Cut in butter with a pastry blender. Or use the food processor in batches to cut in the butter quickly. Gently mix in half and half, just until mixed. Fold in berries.

On a lightly floured surface, pat dough into a 2 inch thick rectangle. Cut into 16-20 squares, depending on how big you want them. Flash freeze on a tray. Once solid, transfer to ziptop freezer bag.

Serve Day: Thaw. Place on a parchment or silpat-covered tray, keeping the scones about 2 inches apart. These will spread a fair amount. If baking right away, bake for 10-15 minutes in preheated 400° oven. Cool slightly before serving.

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