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I am an avid reader, educated and certified Pastry Chef, Proud USN submariner's wife, and mother to two of the greatest kids. Born in the south but living the good life in New England!

Recipe: Cream Scones with Marionberries

marionberry scones 2In Geoducks are for Lovers, Maggie is begged and pleaded by her weekend guests for a batch of her notoriously mouth-watering scones, and how can she deny someone of all that goodness? Even reading about them had me itching to get into the kitchen and make my own!

Makes approximately 8-10 scones, depending on size

Ingredients: **All ingredients are by weight except “tsp”

  • 6 1/2 ounce-  Pastry Flour (white whole wheat pastry flour can also be used, just reduce by 1/2 ounce)
  • 1/2 tsp- salt
  • 2 tsp- baking powder
  • 1 ounce- Sugar, additional for topping
  • 1 stick butter, cold and cubed
  • 1 egg
  • 3 1/2 ounces Heavy Cream (weighed)
  • 1/2 cup fresh Marionberries, cleaned (blackberries can be substituted)


  1. Line baking sheet with parchment paper, set aside.
  2. Sift together flour, salt, baking powder, and sugar into stand mixing bowl with paddle attachment or use hand mixer.
  3. Add cold butter cubes and mix on low speed until butter is incorporated and looks like coarse crumbs. If using hand mixer, use short burst on low to gently blend. Do not overmix.
  4. Combine egg and heavy cream in small bowl, whisk.
  5. Add the egg mixture and berries to the flour/butter mixture and mix to incorporate, may be easiest to mix by hand. Do not overmix.
  6. Place dough onto prepared baking sheet and shape or roll until it is approximately 1 inch thick round disc.
  7. Losely cover with plastic wrap and chill in refrigerator until firm, at least 1 hour.
  8. Preheat oven to 400 degrees.
  9. Cut dough into desired shape (either triangle pieces or using large biscuit cutter) and brush with heavy cream and sprinkle with additional sugar.
  10. Bake for 15-18 minutes or until golden brown.
  11. Remove from oven and cool on baking sheet for 5 minutes and then gently transfer to cooling rack to cool completely.
  12. Serve warm with lightly sweetened whipped cream and jam.


Recipe courtesy of Elizabeth

*Photo courtesy of Stahlbush Island Farms

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