Marionberry Scones
Tender, buttery scones bursting with juicy marionberries, a true taste of the Pacific Northwest. Perfect for breakfast or a special brunch, with a sweet lemon glaze.
For 8 servings
10 steps.
- 1
Preheat oven to 400°F (200°C)
- a.Line a large baking sheet with parchment paper.
- 2
Step 2
- a.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Add the cold, cubed butter to the flour mixture
- a.Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
- 4
Step 4
- a.In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract.
- 5
Pour the wet ingredients into the dry mixture
- a.Use a fork or spatula to stir until a shaggy, slightly sticky dough forms. Do not overmix. Gently fold in the marionberries, being careful not to crush them.
- 6
Turn the dough out onto a lightly floured surface
- a.Gently knead 2-3 times just to bring it together. Pat the dough into a 1-inch thick circle, about 8 inches in diameter.
- 7
Step 7
- a.Using a sharp knife or bench scraper dipped in flour, cut the circle into 8 equal wedges. Arrange the wedges on the prepared baking sheet, about 2 inches apart.
- 8
Step 8
- a.Brush the tops of the scones with a little extra heavy cream and sprinkle generously with turbinado sugar.
- 9
Step 9
- a.Bake for 16-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10
Once the scones are completely cool, prepare the glaze
- a.In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the scones. Allow the glaze to set for about 15-20 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest scones, ensure your butter, cream, and egg are very cold. You can even chill your mixing bowl.
- 2Do not overwork the dough. Mix only until the ingredients are just combined to keep the scones tender and light.
- 3If using frozen berries, do not thaw them. Add them straight from the freezer to prevent the dough from becoming discolored and overly wet.
- 4For a clean cut, dip your knife or bench scraper in flour before cutting the dough into wedges.
- 5If your dough feels too sticky to handle, chill it in the refrigerator for 15-20 minutes before shaping.
- 6Scones are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Different Berries
If marionberries are unavailable, substitute with an equal amount of blackberries, raspberries, or chopped strawberries.
Citrus ZestCitrus Zest
Add 1 tablespoon of fresh lemon or orange zest to the dry ingredients for an extra burst of citrus flavor that complements the berries.
Spiced SconesSpiced Scones
Incorporate 1/2 teaspoon of ground cardamom or 1/4 teaspoon of ground nutmeg into the flour mixture for a warm, spiced note.
Nutty CrunchNutty Crunch
Fold in 1/2 cup of chopped, toasted almonds or pecans along with the berries for added texture and flavor.
Why this is on our healthy list.
Source of Antioxidants
Marionberries are a type of blackberry, rich in anthocyanins and other antioxidants which help combat oxidative stress in the body.
Provides Quick Energy
The carbohydrates from the flour and sugar provide a rapid source of energy, making these scones a satisfying treat.
Frequently asked questions
Marionberry scones are an indulgent treat best enjoyed in moderation. They are high in refined carbohydrates, sugar, and saturated fat from the butter and cream. The marionberries do provide some vitamins and antioxidants.