Berry Cream Scones

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Recipes

Berry Cream Scones
Serving Size:8|Prep Time:20minutes|Cook Time:20-25minutes
Berry Cream Scones

Ingredients

  • 1 lemon
  • 1/3 cup granulated sugar additional 1 tablespoon sugar for topping
  • 1 1/2 cups all-purpose flour
  • 1/2 cup oat flour
  • 1 cup rolled oats additional 2 tablespoons oats for topping
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons Lulubelle's™ Creamery unsalted butter chilled and diced into 1/4 inch cubes
  • 1 Gwendolyn's™ Organic egg separated
  • 1 cup Lulubelle's™ Creamery heavy cream additional 1 tablespoon for glaze
  • 2 tablespoons honey
  • 1 1/2 cups fresh berries, if using strawberries, roughly chop or slice

Nutritional Information

  • Oats contain an excellent source of manganese, a mineral that promotes healthy bones.
  • Berries are rich in antioxidants shown to decrease risk of certain diseases.

Directions

Print Recipe
  1. Preheat oven to 400°F. Lightly oil or line a baking sheet with parchment paper.
  2. Zest lemon into a large mixing bowl and add 1/3 cup sugar. Combine lemon zest and sugar with fingers until a sandy texture is achieved.
  3. In a separate bowl whisk together flour, oat flour, 1 cup rolled oats, baking powder and salt. Combine flour mixture with lemon zest sugar mixture.
  4. Cut chilled butter into dry ingredients using a pastry cutter, fork or fingers until butter is evenly distributed and mixture is crumbly.
  5. Separate egg, reserving egg yolk for glaze. In a small mixing bowl whisk together egg white, cream and honey. Slowly mix into flour mixture with a wooden spoon or spatula. Mix until just moistened.
  6. Fold berries into dough until evenly distributed. Use hands to create a shaggy dough ball, gathering up any dry bits. Turn dough onto a lightly floured work surface. Pat or roll dough into a square, 1 inch thick.
  7. In a small bowl whisk together the reserved egg yolk and 1 tablespoon of heavy cream. Brush onto surface of scone square and sprinkle evenly with 1 tablespoon sugar and 2 tablespoons rolled oats.
  8. Cut square into four equal pieces. Cut each quadrant in half towards the center creating eight triangles. Place triangles on prepared baking sheet. Bake at 400°F for 20-25 minutes or until golden brown. Allow scones to cool on baking sheet for 10 minutes before serving.

Chef's Narrative

A tender and satisfying scone celebrating the ethereal sweetness of seasonal berries. Great on their own or slathered with fresh butter, jam or clotted cream.

Recipe Substitutions

Substitute an all-purpose gluten free flour for the all-purpose flour for a gluten free scone. You can use frozen berries instead of fresh. If using frozen berries, use sliced strawberries. Do not thaw berries before folding into the dough.
Nutrition Facts:
Total Calories Per Serving: 410, Total Fat: 20g, Saturated: 11g, Trans Fat: 0g, Sodium: 250mg, Potassium: 159mg, Carbohydrate: 52g, Dietary Fiber: 4g, Total Sugars: 18g, Protein: 7g
Allergens:
Eggs, Milk, Wheat

Directions

Print Recipe
  1. Preheat oven to 400°F. Lightly oil or line a baking sheet with parchment paper.
  2. Zest lemon into a large mixing bowl and add 1/3 cup sugar. Combine lemon zest and sugar with fingers until a sandy texture is achieved.
  3. In a separate bowl whisk together flour, oat flour, 1 cup rolled oats, baking powder and salt. Combine flour mixture with lemon zest sugar mixture.
  4. Cut chilled butter into dry ingredients using a pastry cutter, fork or fingers until butter is evenly distributed and mixture is crumbly.
  5. Separate egg, reserving egg yolk for glaze. In a small mixing bowl whisk together egg white, cream and honey. Slowly mix into flour mixture with a wooden spoon or spatula. Mix until just moistened.
  6. Fold berries into dough until evenly distributed. Use hands to create a shaggy dough ball, gathering up any dry bits. Turn dough onto a lightly floured work surface. Pat or roll dough into a square, 1 inch thick.
  7. In a small bowl whisk together the reserved egg yolk and 1 tablespoon of heavy cream. Brush onto surface of scone square and sprinkle evenly with 1 tablespoon sugar and 2 tablespoons rolled oats.
  8. Cut square into four equal pieces. Cut each quadrant in half towards the center creating eight triangles. Place triangles on prepared baking sheet. Bake at 400°F for 20-25 minutes or until golden brown. Allow scones to cool on baking sheet for 10 minutes before serving.

Chef's Narrative

A tender and satisfying scone celebrating the ethereal sweetness of seasonal berries. Great on their own or slathered with fresh butter, jam or clotted cream.

Recipe Substitutions

Substitute an all-purpose gluten free flour for the all-purpose flour for a gluten free scone. You can use frozen berries instead of fresh. If using frozen berries, use sliced strawberries. Do not thaw berries before folding into the dough.
Nutrition Facts:
Total Calories Per Serving: 410, Total Fat: 20g, Saturated: 11g, Trans Fat: 0g, Sodium: 250mg, Potassium: 159mg, Carbohydrate: 52g, Dietary Fiber: 4g, Total Sugars: 18g, Protein: 7g
Allergens:
Eggs, Milk, Wheat

Ingredients

  • 1 lemon
  • 1/3 cup granulated sugar additional 1 tablespoon sugar for topping
  • 1 1/2 cups all-purpose flour
  • 1/2 cup oat flour
  • 1 cup rolled oats additional 2 tablespoons oats for topping
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons Lulubelle's™ Creamery unsalted butter chilled and diced into 1/4 inch cubes
  • 1 Gwendolyn's™ Organic egg separated
  • 1 cup Lulubelle's™ Creamery heavy cream additional 1 tablespoon for glaze
  • 2 tablespoons honey
  • 1 1/2 cups fresh berries, if using strawberries, roughly chop or slice

Nutritional Information

  • Oats contain an excellent source of manganese, a mineral that promotes healthy bones.
  • Berries are rich in antioxidants shown to decrease risk of certain diseases.
 

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