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berry scones

blackberry scones topped with magenta icing and fresh blueberries
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Ingredients

for the berry icing:

  • 1 slightly heaped 1/4 cup [35g] berries*
  • 1 cup [125g] icing sugar
  • 1/4 tsp lemon juice or 2 tsp [6g] sumac

for the berry cream cheese scones:

  • 2 cups [260g] all purpose flour
  • ¼ cup [50g sugar] + more for sprinkling
  • 1 tablespoon [12g] baking powder
  • 1 teaspoon [6g] salt
  • 3 tablespoons [55g] cold unsalted butter
  • ½ of an 8oz brick [115g] cold cream cheese
  • 2 large eggs [100g]
  • 1¼ to 1½ cups [165g] berries
  • Egg wash: 1 egg yolk beaten with 1 teaspoon water
  • Decoration: berry icing (above), extra sumac (optional), and extra berries

Instructions

  1. For the icing**: Place the berries, icing sugar, and sumac or lemon juice in a food processor. Blend until completely smooth, then move to a small bowl and set aside for an hour or two until you’re ready to use. It should be very thick and should slowly run off of a spoon.
  2. Don’t wash the food processor! Give it a quick wipe or rinse to use again for the scones. No need to wash it fully, but just get rid of any big icing blobs or thick streaks, and dry it out if you rinsed it.***
  3. For the scones: Preheat the oven to 400°F [205°C].
  4. Place the flour, sugar, baking powder, and salt in a food processor. Pulse 2 or 3 times to blend. Cut the butter and cream cheese into approximately 1 tablespoon blobs as you add them to the food processor. Pulse about 10 times until only small lumps remain. Add the eggs and pulse about 6 more times, just until the eggs blend in and the dough starts forming little clumps.
  5. Dump the clumpy crumbs out onto a parchment-lined sheet pan. Don’t compress the dough yet and spread it out into a loosely even layer. Sprinkle on the berries evenly. Very gently shape the dough into a loose mound, taking care to keep the berries evenly distributed in the dough as you work, and being careful not to squish them. Some of the berries will peek out and some will be hidden inside the dough.
  6. Once the dough looks like a shaggy mound, start to gently compress it into an approximately 7 inch [18cm] diameter circle (the berries will squish slightly, but once they’re in the mound of dough, it’s less likely you’re going to totally smash one, because the pressure on them is now very even).
  7. Cut the circle into 8 wedges, and space the wedges out evenly. Brush each wedge generously with egg wash, and sprinkle with a little extra sugar.
  8. Bake for 20 minutes, until golden brown and cooked through. Let them cool either on the sheet pan or a cooling rack, and then drizzle with icing. Decorate with extra berries and a little more sumac (optional) before the icing hardens.

Notes

* Blackberries, blueberries, and/or raspberries all work well in this recipe.

** If you’re not weighing your ingredients precisely, no worries—hold back a couple berries and add them gradually until the icing reaches your desired consistency. It’s better to start out slightly too thick and to have to thin it out with additional berries. If it turns out too thin, blend in a tablespoon more of powdered sugar at a time until it’s very thick but still pourable.

*** If you make this recipe scones-first/icing-second, then you should wash the food processor fully in between because of the raw egg and flour.

Find it online: https://cardamomandtea.com/90/berry-scones/