Irish Scones with Custard and Berries

A delicious treat and a great way to use some of those berries you picked this summer and froze to use later!

Ingredients:

4 cups flour
pinch of salt
6 tablespoons sugar (plus 2 tablespoons for sprinkling)
2 teaspoons baking powder
6 tablespoons butter, cut into pieces
3 eggs (2 eggs for the dough, and 1 egg for the glaze)
2 teaspoons of vanilla extract
3/4 cup milk

Directions:

Preheat your oven to 475 F. Line your baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, salt, and baking powder with a fork. Next, cut in your butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
In a medium bowl, mix together the two eggs, vanilla extract, and milk. Add your wet ingredients to the dry mixture and mix until just combined (be careful not to over-mix the batter as it can create denser scones). Next, place the dough onto a floured counter or cutting board and knead lightly until it comes together (once again, be careful not to over knead for the same reason).
Pat into a large circle about 1 inch thick (using a rolling pin if needed) and cut into twelve equal sized triangles or use a cookie cutter to cut out your scones. 
Beat the remaining one egg in a small bowl and brush over each scone. Sprinkle with sugar and place on a baking sheet. Bake for 10-12 minutes, or until golden brown on top. 

Whipped Custard

1 box of vanilla pudding
2 cups of cold milk
1 small container of cool whip

Directions:

Prepare the vanilla pudding as directed on the box. Once the pudding is set, fold in the cool whip until evenly mixed. 

Assembly:

Once the scones are cooled, cut in half, and layer with your favorite berries and the whipped custard. 

Enjoy!