These scones are a signature item in the cafe on Elderslie Farm in Kechi, Kansas. Use a silicone spatula to gently stir in the berries so they stay intact and don't stain the dough purple.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Place flour, granulated sugar, baking powder and salt in a food processor; pulse to combine. Add butter gradually, pulsing until mixture resembles coarse meal. (This step can also be completed in a bowl, using a pastry cutter or fingertips to cut or rub butter into dry ingredients.)

  • Transfer mixture to a large bowl. Stir in zest. Add berries; stir gently to combine, taking care not to bruise or smash berries. Add cream; stir gently until moistened.

  • Shape dough into 2-inch balls, pressing gently to hold together. Arrange balls 2 inches apart on an ungreased baking sheet. Brush tops of scones with additional cream. Sprinkle with turbinado sugar.

  • Bake until golden brown on top, 15 to 18 minutes, rotating baking sheet halfway through baking. Transfer to a wire rack and cool slightly before serving.

Nutrition Facts

247 calories; 15 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 44 mg cholesterol; 174 mg sodium. 77 mg potassium; 24 g carbohydrates; 1 g fiber; 4 g sugar; 4 g protein; 1 g trans fatty acid; 583 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 51 mcg folate; 0 mcg vitamin b12; 88 mg calcium; 1 mg iron;