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Olallieberry Meyer Lemon Scones

May 12, 2018 by Sophie 3 Comments

Scones. Scohnsss as they’re pronounced in Britain. I LOVE these buttery, flaky, biscuity delights. They definitely make it in my top 10 list of fave pastries.

However, well-made scones are one of those things that are difficult to find in a generic bakery. Most bakeries tend to have hockey puck scones. Awful dense or doughy overworked scones. Nope nope nope.

As my fave chef in culinary school always said, doing what we do… it’s gotta be WTC! Worth the calories!

The best ones I’ve ever eaten came from a bakery stall at a market in Dublin, Ireland. They had both sweet and savory ones that I still dream about 5 years later!

Scones are definitely somewhat divisive. People can be very adamant about should go into them. Cream vs buttermilk, butter, eggs, even lard (ick). This recipe is one I kept from culinary school that uses both cream and a little butter. The result is a perfectly flaky scone with that great buttery flavor everyone loves! Plus, they come together in a flash.

When I was growing up, every summer we would go up to Washington to visit my grandma. My favorite thing we’d do is go berry picking at the u-pick farms. We’d pick pounds upon pounds of berries, and then make tons of jam to last us all year long. 🙂

These beautiful olallieberries have been sitting in my freezer since we went berry picking near San Luis Obispo last 4th of July. They taste like a cross between a raspberry and a blackberry. A little burst of juicy berry is so good in these scones. So tart and delicious! But any berry would do here!

These are perfect for a Mother’s Day breakfast or brunch for a nice little surprise treat for your mom. I wanted to make something I knew my momma would love.

Cream Scones:

2 cups ap flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
4 ounces butter, cubed & very cold
Grated zest of 2 meyer lemons
1 cup frozen olallieberries (or blackberries/any berry!)
1 1/4 cups heavy cream (plus extra for brushing)
Demerara sugar for topping

If baking right away, preheat the oven to 425 degrees and prepare a baking sheet with parchment. Whisk together your dry ingredients with the lemon zest in a mixing bowl. Add the cold butter and cut it into the dry mix with a pastry cutter. Drizzle over the cream and toss with a spatula to disperse. Dough will be somewhat sticky and shaggy. Turn out on a floured work surface, and sprinkle over berries. Try to sort of encase the berries into the middle of the dough. Use your hands or a rolling pin to pat the dough gently together into a round disk. Do NOT overwork. Cut into 8 wedges, and transfer to a baking sheet.

You can either freeze them for a later time, or bake them right away. If baking now, brush the tops with extra cream and sprinkle Demerara sugar on top. Bake for 15-20 minutes until nicely golden. If you freeze them to bake later, just bake a few minutes longer.

Note: I highly recommend using frozen fruit for these scones. If you have to use fresh fruit, try not to squish them too much while mixing in or you’ll end up with a wet mess.

They’re best eaten straight out of the oven with some tea or coffee.

A super easy and speedy breakfast for Mother’s Day! Treat your momma to something sweet and special this year.

Filed Under: Scones, Uncategorized

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Comments

  1. Sally Sittwell says

    July 25, 2018 at 2:36 pm

    Hey Soph! Sally here. Just was breezing and I saw this recipe. It looked so good! So I made them.(obviously)😄 and you won’t believe this but…. They turned out DEVINE! These definetly made it to the top of my list. aka my all time fave. So…. Thanks for the recipe. I just can’t stop gushing. To me your scone recipe is as though someone pulled the plug on a fire hydrant and all the water is just gushing out! Ugh I’m totally making this tomorrow.
    Kisses! Sally Sittwell

    Reply
  2. Staci Kalman-Stoveland says

    November 16, 2023 at 4:54 pm

    Is it possible to make these vegan and gluten free? I have made them in the past as is and they were FABULOUS. But I have someone coming to stay with us who is vegan and gluten free. Thought I’d get your opinion if you thing they would turn out okay if I use vegan butter, gluten free flour and almond milk?

    Reply
    • Sophie says

      December 9, 2023 at 11:04 am

      Hi there! I’ve never tried those substitutions so I can’t really give you any advice. But I’d be wary of that many subs (they would likely not come out the same).

      Reply

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Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. … Read More

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