This is one of my favorite recipes for berry scones, but I also think of them as “cream scones”, because cream is the only liquid. In addition to the cream, they have a little butter so they’re not lacking in richness.
For flavor, anything goes. The ones in the photo above have lemon, raspberries and white chips, while the ones in the other photos have blueberries. I’ve also made them sans lemon zest with vanilla, fresh cherries and white chocolate.
The recipe makes six large or eight small berry scones. And if you only want a half batch of scones, you can halve all the ingredients (even the egg yolk) and make three or four.
The scones will spread more if you are liberal with the liquid. Keeping the dough on the dry side will give you flakier scones, so be sure to add the cream gradually. The egg yolk in the dough also softens the inside and adds a little more richness, so the scones should definitely not be dry.
Raspberry or Blueberry Cream Scones
- 6 tablespoons granulated sugar
- 1 tablespoon lemon zest optional
- 2 cups all-purpose flour 260 grams
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter cold and cut into pieces (42 grams)
- 1 egg yolk
- 3/4 cup heavy or whipping cream plus more if needed and for brushing**
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh raspberries or blueberries
- ¼ cup white chips optional
- Preheat oven to 400ºF. Have ready a baking sheet lined with parchment paper.
- In a bowl, mash together the sugar and lemon zest until fragrant. Set aside.
- Mix together the flour, baking powder, and salt until very well blended. Add the bits of butter and work with a pastry cutter or your fingers until coarse. Stir in the lemon sugar mixture.
- Combine the egg yolk with 3/4 cup of cream and vanilla. Add the cream/yolk mixture to the food flour mixture gradually, stirring until the dough is moist enough to shape.
- Empty mixture onto a pastry mat and pat down flat. If using berries, carefully press them into the batter. Fold the batter over on itself and press down again. Add more berries. Fold again. Shape dough into a large square or a circle (your choice).
- With knife, cut the square into 4 squares, the cut each square in half diagonally so that you have 8 triangles. The triangles should be crumbly and delicate. Arrange them on the tray a few inches apart so they have room to rise. If shaping into a circle, cut into 6 triangles.
- Alternatively, you can just divide the dough into 6 or 8 round scones.
- With a pastry brush, brush tops with cream.
- Bake the scones on center rack of oven for about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.