Did you know that the Marionberry was developed at Oregon State University? Or that it currently represents about half of the blackberries grown in Oregon? Well, now you do, and you’ll understand why when you taste these scones. Marions are sweet and tart, and a beautiful dark purple in color. Just in case you can’t lay your hands on Marions, never fear – any type of blackberry will work. This is a tender, melt in your mouth kind of scone. Know what I mean? The kind that keeps you going back for just one more..
This recipe comes from my blogging partner, Tricia, otherwise known as the Scone Queen – you name it, she can make a scone out of it. This makes me quite happy due to the fact that I enjoy stuffing my face with them. It’s pretty much a traditional scone type of dough, which means it comes together fast and easy. The only semi-tricky part is to make sure you freeze the berries before adding them to the dough. If you miss that particular step, you are bound to be drowning in berry juice and your scones will be a hot mess.
Stack them up, chow them down, or freeze for later. Feel free to make the dough in advance and pop it right into the oven straight from the freezer. They take a few minutes longer to bake, but turn out perfect every time. This comes in handy when you have people show up at your house that you happen to like, but did not expect. If unexpected guests show up that you do not like and prefer to discourage them from staying, just keep these in the freezer for somebody more scone worthy – or just for you.
Ready to break one open? I’d say so…what are we waiting for???!!!
Best right out of the oven, but don’t turn your back on them the next day or two. Just microwave for a few seconds or warm in the oven – you will be returned to berry nirvana. Thanks so much for reading our blog today!! We really appreciate it!! xoxoxoxo
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 2 teaspoon salt
- 14 tablespoons (1 ¾ sticks) cold unsalted butter, cubed
- ½ cup granulated sugar
- 1 cup heavy cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 1-1/2 cups frozen Marionberries, or fresh berries that have been frozen
- Preheat oven to 400; Set out two baking sheets.
- Whisk together the flour, baking powder and salt in a large mixing bowl. Drop in chunks of butter and using a pastry blender (or food processor) cut the chunks into the flour until they are reduced to pieces the size of little peas. Stir in granulated sugar.
- In a small bowl, whisk together the heavy cream, eggs and vanilla extract and set aside.
- Gently toss frozen Marionberries into flour mixture and coat berries with flour.
- Pour the whisked mixture over the dry ingredients and stir gently. The berries will begin to thaw immediately so stir as quickly and gently as possible. The dough will be very moist and sticky.
- Turn the dough onto a floured work surface and knead very lightly about 8 times. If necessary, sprinkle the dough and work surface with more flour if it’s too sticky to handle. The dough, however, should be slightly sticky.
- Form the dough into three 6-inch round discs about 1 to 1-1/4 inches thick. Cut each round into 6 pie-shaped wedges. Transfer to the scones to the ungreased baking sheet.
- Bake scones for 18 to 25 minutes, or until set and light golden on top. Cool the scones on the baking sheet for a few minutes then remove them to a cooling rack.