Lemon Scones with Mixed Berries

It’s tea time, breakfast time . . . oh, let’s be real—these Lemon Scones with Berries, from Heather Christo’s book The Generous Table, are anytime food.

Lemon Scones with Raspberries via Bakers Royale
If you haven’t seen the book, let me share: it’s beautifully bound and full of easy, entertaining menus for each season. If you are like me, then you probably love to entertain but you don’t necessarily love all the preparatory fuss—this is the book for you.

But let’s back up before we drill down. These scones, as suggested by Heather, are just as good baked plain or with any type of berries you may have on hand. I used a mixture because I didn’t have enough of any one type. Along with that, I also took a little different approach to forming the scones, since I also had to take a conference call while I was baking and needed to pull this off with one hand (yay – to a multi-tasking success).

To make them as seen in the above picture, dollop some of the mixture onto a bake sheet with a large spoon, fill the center with berries; and then, dollop another layer of the scone mixture on top.

Now let’s do this book review the way I’m use to:

By the numbers:

  • 108 recipes
  • Average prep time per recipe: 20 minutes
  • Approximate book cost: $29.95

What I liked and you may as well:

  • Elegant entertaining menus and recipes that are fuss-free.
  • From linen selections to lightly heating your plates, Heather gives multiple helpful tips for easy  entertaining.
  • Her headnotes will inspire and give you the confidence to pull off a large gathering like a New Year’s Cocktail party, without pulling out your hair.

Recipes I can’t wait to try:

  • Chocolate Caramel Mousse (I will probably end up piping this straight in my mouth.)
  • Sticky Asian Chicken Wings (The head notes read, “sweet, spicy, sour and crispy” – sign me up for this.)
  • Cauliflower Risotto (Aside from risotto being one of my favorite dishes and cauliflower being all the rage right now, the addition of  sweet golden raisins in the recipe has me intrigued.)
  • Blackberry Jalapeno Margarita (I don’t think I need to explain this one.)
  • Pumpkin Chicken Chili (I know it’s near summer, but I can’t wait to give this winter soup a go.)

There you have it. Go fill your Amazon cart!

Print
Print
this recipe
Save
Save
to recipe box

Lemon Scones with Mixed Berries

Yield: Makes 8 scones

Prep Time: 15 mins.

Cook Time: 20 mins

Ingredients:

INGREDIENTS:

  • 2 cups of all-purpose
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 2 lemos
  • 1/2 cup (1 stick) cold unsalted, butter cut into 1-inch pieces
  • 2/3 cup plus 1 tablespoon heavy cream, chilled
  • 1/2 cup berries

Lemon glaze

  • 1/2 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon heavy cream

 

 

Directions:

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Line sheet pan with a silpat liner or parchment paper
  2. Place flour, sugar, baking powder and soda, salt, lemon zest in food processor bowl and pulse to combine. Add the butter and pulse until dough reaches pea-like consistency.
  3. In a separate bowl, whisk together 2/3 cups of cream and the egg. Turn the food processor on and stream the cream and egg mixture into the dry ingredients. Mix just until the dough has formed a ball.
  4. Turn the dough out onto a lightly floured surface and form into a disc. Slice in half horizontally and carefully separate the two layers. Sprinkle the berries onto the bottom half of the dough, and then place the top half on the raspberries.
  5. Cut the dough into 8 even wedges and transfer to the prepared sheet pan. Using a pastry brush, lightly brush the tops of the scones with the remaining 1 tablespoon cream. Bake for 10 minutes, until baked through and slightly folded on top. Transfer to a cooling rack.
  6. Meanwhile, make the lemon glaze: In a call bowl whisk together the powdered sugar, lemon juice and cream until creamy and smooth
  7. Once the scones have cooled slightly,use a fork to drizzle the glaze over the tops of the scones. Serve warm or at room temperature.
    Pin It

23 Responses to “Lemon Scones with Mixed Berries”

  1. #
    1
    Laura (Tutti Dolci) — May 14, 2013 @ 10:08 pm

    I’ve heard nothing but good things about Heather’s book. These scones look fab!

    Reply

  2. #
    2
    Katrina @ Warm Vanilla Sugar — May 15, 2013 @ 3:35 am

    These are so pretty! Lemon and berry is such a fabulous combo. Love this!

    Reply

  3. #
    3
    Tieghan — May 15, 2013 @ 4:24 am

    I love berries so these are perfect! they look awesome!

    Reply

  4. #
    4
    Sommer @ ASpicyPerspective — May 15, 2013 @ 5:52 am

    Heather’s cookbook sounds amazing! And these scones sound delicious! :)

    Reply

  5. #
    5
    Kevin (Closet Cooking) — May 15, 2013 @ 6:30 am

    Lemon and berries would be a great combo in scones!

    Reply

  6. #
    6
    Julie @ Table for Two — May 15, 2013 @ 6:42 am

    this is simply gorgeous! i love heather’s book!! it’s beautiful :)

    Reply

  7. #
    7
    Heather Christo — May 15, 2013 @ 6:43 am

    thank you for the beautiful review Naomi :) your pictures are gorgeous, and now I will have to try your new plop technique since I always have about one free hand! xoxoxo

    Reply

  8. #
    8
    Aimee @ Simple Bites — May 15, 2013 @ 7:03 am

    I can’t wait to get my hands on Heather’s book. Lovely little breakfast spread, Naomi!

    Reply

  9. #
    9
    Gaby — May 15, 2013 @ 7:04 am

    I am in LOVE with Heather’s book!! Seriously stunning

    Reply

  10. #
    10
    Maria — May 15, 2013 @ 7:23 am

    These are on my must make list. I love Heather’s book!

    Reply

  11. #
    11
    Jenny Flake — May 15, 2013 @ 7:36 am

    Fabulous!!

    Reply

  12. #
    12
    Marian (Sweetopia) — May 15, 2013 @ 7:42 am

    Love it! :)

    Reply

  13. #
    13
    Jackie Hammond — May 15, 2013 @ 8:08 am

    This sounds delicious and love scones. Thanks for sharing.

    Reply

  14. #
    14
    Mr. & Mrs. P — May 15, 2013 @ 8:39 am

    What a great combo!! would love some of these right about now!

    Reply

  15. #
    15
    marla — May 15, 2013 @ 8:42 am

    Such a lovely review of Heather’s book & these scones look wonderful!

    Reply

  16. #
    16
    Anne Marie — May 15, 2013 @ 12:09 pm

    “Piping straight into my mouth”… Naomi you are hysterical! Smiles from down under. AMx

    Reply

  17. #
    17
    Shaina — May 15, 2013 @ 12:25 pm

    Love it. I could use a scone or two with my coffee in the morning.

    Reply

  18. #
    18
    ami@naivecookcooks — May 15, 2013 @ 5:24 pm

    they look yummy!

    Reply

  19. #
    19
    AmyRuth — May 15, 2013 @ 8:03 pm

    can’t wait to try this recipe. I always used Sherry Yard’s scones recipe and just varied the add ins and spices, etc. Its very similar with heavy cream and butta baby. he he They have to be great with the diary duo. I love the idea of plopping down the dough + berries + more dough. How Divine?

    Amy Ruth

    Reply

  20. #
    20
    nessa — May 17, 2013 @ 2:56 pm

    Both the cookbook and scones look terrific!

    Reply

  21. #
    21
    Jocelyn (Grandbaby Cakes) — May 22, 2013 @ 9:52 am

    Lemon scones and berries is so genius! Gorgeous photos!

    Reply

  22. #
    22
    Amy — June 9, 2013 @ 9:03 pm

    Hello,

    I made these scones today, and they turned out delicious. However, the recipe only lists baking soda, but the instructions mention baking powder and soda. I decided to use two teaspoons of baking powder and it worked out very well.

    Reply

  23. #
    23
    giorgia — June 24, 2013 @ 5:16 am

    Hi

    in the receipe eggs are mentioned but not listed among the ingredients. Can you please clarify how many eggs are needed (whole?)?

    Reply

Leave a Comment





Current ye@r *