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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
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the flour mixture. 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.
In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture. 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.
Turn the dough out onto a lightly floured surface. Gently knead 2-3 times just to bring it together. Pat the dough into a 1-inch thick circle, about 8 inches in diameter.
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.
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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.
This pacific_northwest recipe takes 33 minutes to prepare and yields 8 servings. At 430.24 calories per serving with 5.83g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dessert or snack.
Brush the tops of the scones with a little extra heavy cream and sprinkle generously with turbinado sugar.
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.
Once the scones are completely cool, prepare the glaze. 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.
If marionberries are unavailable, substitute with an equal amount of blackberries, raspberries, or chopped strawberries.
Add 1 tablespoon of fresh lemon or orange zest to the dry ingredients for an extra burst of citrus flavor that complements the berries.
Incorporate 1/2 teaspoon of ground cardamom or 1/4 teaspoon of ground nutmeg into the flour mixture for a warm, spiced note.
Fold in 1/2 cup of chopped, toasted almonds or pecans along with the berries for added texture and flavor.
Marionberries are a type of blackberry, rich in anthocyanins and other antioxidants which help combat oxidative stress in the body.
The carbohydrates from the flour and sugar provide a rapid source of energy, making these scones a satisfying treat.
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.
One marionberry scone with glaze contains approximately 430-450 calories, depending on the exact size and ingredients used.
Absolutely! Blackberries are the closest substitute for marionberries. Raspberries, blueberries, or even chopped strawberries would also be delicious.
A slightly sticky dough is normal for scones. If it's unmanageable, it could be due to a warm kitchen or slightly less flour. Try chilling the dough for 20 minutes before shaping, and use a generous amount of flour on your work surface and hands.
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to a month. Reheat in a toaster oven or oven to refresh them.
Yes. You can prepare the dough, cut the scones, and freeze them unbaked on a baking sheet. Once frozen solid, transfer them to a freezer bag. You can bake them directly from frozen, adding 3-5 minutes to the baking time.