Scones. Scohnsss as they’re pronounced in Britain. I LOVE these buttery, flaky, biscuity delights. They definitely make it in my top 10 list of fave pastries.
However, well-made scones are one of those things that are difficult to find in a generic bakery. Most bakeries tend to have hockey puck scones. Awful dense or doughy overworked scones. Nope nope nope.
Scones are definitely somewhat divisive. People can be very adamant about should go into them. Cream vs buttermilk, butter, eggs, even lard (ick). This recipe is one I kept from culinary school that uses both cream and a little butter. The result is a perfectly flaky scone with that great buttery flavor everyone loves! Plus, they come together in a flash.
When I was growing up, every summer we would go up to Washington to visit my grandma. My favorite thing we’d do is go berry picking at the u-pick farms. We’d pick pounds upon pounds of berries, and then make tons of jam to last us all year long. 🙂
These beautiful olallieberries have been sitting in my freezer since we went berry picking near San Luis Obispo last 4th of July. They taste like a cross between a raspberry and a blackberry. A little burst of juicy berry is so good in these scones. So tart and delicious! But any berry would do here!
2 cups ap flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
4 ounces butter, cubed & very cold
Grated zest of 2 meyer lemons
1 cup frozen olallieberries (or blackberries/any berry!)
1 1/4 cups heavy cream (plus extra for brushing)
Demerara sugar for topping
If baking right away, preheat the oven to 425 degrees and prepare a baking sheet with parchment. Whisk together your dry ingredients with the lemon zest in a mixing bowl. Add the cold butter and cut it into the dry mix with a pastry cutter. Drizzle over the cream and toss with a spatula to disperse. Dough will be somewhat sticky and shaggy. Turn out on a floured work surface, and sprinkle over berries. Try to sort of encase the berries into the middle of the dough. Use your hands or a rolling pin to pat the dough gently together into a round disk. Do NOT overwork. Cut into 8 wedges, and transfer to a baking sheet.
You can either freeze them for a later time, or bake them right away. If baking now, brush the tops with extra cream and sprinkle Demerara sugar on top. Bake for 15-20 minutes until nicely golden. If you freeze them to bake later, just bake a few minutes longer.
Note: I highly recommend using frozen fruit for these scones. If you have to use fresh fruit, try not to squish them too much while mixing in or you’ll end up with a wet mess.