Berry Cream Scones
Based on a recipe from the Williams-Sonoma Baking cookbook.
Servings: 6 scones
Ingredients
For the dough
- 2 cups flour all-purpose (not bread or cake)
- 1/4 cup sugar granulated
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp grated lemon zest
- 6 tbsp butter cold -- if you use salted butter, use less salt
- 1/2-2/3 cup berries
- 3/4 cup heavy cream you can substitute whole milk; it won't be as rich, obviously
For the topping
- 1 tbsp sugar white, Demerara, or turbonado
- 1 tsp ground cinnamon
- 1/4 tsp vanilla powder optional
- 2 tsp milk or cream
Instructions
Making dough
- Combine flour, granulated sugar, baking powder, salt, and lemon zest.
- Using pastry blender, two knives, or mixer (with pastry paddle), cut in butter until the mixture forms large, coarse crumbs, the size of small peas.
- Stir in berries carefully -- don't overmix
- Pour cream over dry ingredients
- Mix (with rubber spatula or fork if by hand) just until dry ingredients are just moistened
- Turn dough out onto a lightly floured surface and press together gently until dough clings together in a ball
- Pat out into a round about ½-1 inch thick
- Cut into six wedges
- Place 1 inch apart on baking sheet
Making topping
- In a small bowl, stir together, stir together the cinnamon sugar and (optionally) vanilla powder.
- Brush wedges with milk/cream
- Sprinkle with cinnamon-sugar mixture
Baking
- Bake in 425°F oven until golden brown -- 13-17 minutes
- Transfer to wire rack
- Serve warm
- Store in airtight container at room temperature for up to 2 days
Notes
David makes these with the leftover berries from the Christmas breakfast