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

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Credit: Blaine Moats

Recipe Summary

hands-on:
25 mins
total:
50 mins
Servings:
10
Yield:
10 scones
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Ingredients

Ingredient Checklist

Directions

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.)

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  • 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; fat 15g; cholesterol 44mg; saturated fat 9g; carbohydrates 24g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 4g; protein 4g; vitamin a 583.3IU; vitamin c 3.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; folate 50.6mcg; vitamin b12 0.1mcg; sodium 174mg; potassium 77mg; calcium 88mg; iron 1.4mg.
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