The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Whisk together flours, granulated sugar, baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.

  • Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).

  • Pat dough into a 6-inch square (about 1 1/4-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.

  • Bake on middle oven rack until golden brown and cooked through, 20 to 22 minutes. Transfer scones to a wire rack. Let cool.

Reviews (2)

10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Oh! Oh! Oh! So yum. I used fresh cherries, and because I didn't have cream, I used yogurt and it worked a charm. Is a scone a biscuit? Is a biscuit a scone? Is the difference just one is savory and one is sweet? Anyway, this'll be my go-to 'scone' recipe.
Rating: Unrated
We picked fresh blackberries and used them in place of mountain berries. We also made a quick blackberry syrup, and whipped cream to serve along side the scones. They were a HUGE hit with our cabin crew! YUMMY!