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.
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!
Lemon Scones with Mixed Berries
- 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
- Preheat oven to 400 degrees F. Line sheet pan with a silpat liner or parchment paper
- 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.
- 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.
- 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.
- 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.
- Meanwhile, make the lemon glaze: In a call bowl whisk together the powdered sugar, lemon juice and cream until creamy and smooth
- 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.
Laura (Tutti Dolci) says
I’ve heard nothing but good things about Heather’s book. These scones look fab!
Katrina @ Warm Vanilla Sugar says
These are so pretty! Lemon and berry is such a fabulous combo. Love this!
I love berries so these are perfect! they look awesome!
Sommer @ ASpicyPerspective says
Heather’s cookbook sounds amazing! And these scones sound delicious! 🙂
Kevin (Closet Cooking) says
Lemon and berries would be a great combo in scones!
Julie @ Table for Two says
this is simply gorgeous! i love heather’s book!! it’s beautiful 🙂
Heather Christo says
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
Aimee @ Simple Bites says
I can’t wait to get my hands on Heather’s book. Lovely little breakfast spread, Naomi!
I am in LOVE with Heather’s book!! Seriously stunning
These are on my must make list. I love Heather’s book!
Jenny Flake says
Marian (Sweetopia) says
Love it! 🙂
Jackie Hammond says
This sounds delicious and love scones. Thanks for sharing.
Mr. & Mrs. P says
What a great combo!! would love some of these right about now!
Such a lovely review of Heather’s book & these scones look wonderful!
Anne Marie says
“Piping straight into my mouth”… Naomi you are hysterical! Smiles from down under. AMx
Love it. I could use a scone or two with my coffee in the morning.
they look yummy!
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?
Both the cookbook and scones look terrific!
Jocelyn (Grandbaby Cakes) says
Lemon scones and berries is so genius! Gorgeous photos!
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.
in the receipe eggs are mentioned but not listed among the ingredients. Can you please clarify how many eggs are needed (whole?)?
The list of ingredients is missing both the egg and baking powder qty.
Please proof read your recioe before publishing.