Marionberry Buttermilk Scones
Flaky buttermilk scones studded with whole marionberries, a Willamette Valley breakfast favorite.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 13
- carbs
- 38
- protein
- 5
- calories
- 290
Instructions
- 1
Heat your oven to 400°F. Line a sheet pan with parchment paper.
- 2
Whisk the flour, baking powder, and sugar together in a large bowl.
- 3
Cut the cold butter into the flour mixture until pea-sized crumbs form.
- 4
Gently stir in the marionberries to coat them lightly in flour.
- 5
Whisk the buttermilk and egg together. Stir into the dry ingredients until just mixed.
- 6
Turn the dough onto a floured surface. Pat it into a 1-inch thick circle.
- 7
Cut the dough into 8 wedges. Place them on the prepared sheet pan.
- 8
Sprinkle with coarse sugar. Bake for 18-20 minutes until golden.
Chef's tips
Keep the butter cold the entire time to get the flakiest texture. Use frozen marionberries straight from the freezer so they do not bleed color into the dough.
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Warm in a 300°F oven for 5-7 minutes.
Common mistakes to avoid
- •Working the dough too much, which makes the scones tough.
- •Using warm butter, which keeps flaky layers from forming.
Serving suggestions
Cooked Marionberry Buttermilk Scones?
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