Ingredients
- 5 cups all-purpose flour, plus more for hands and parchment
- 1 cup sugar, plus more for sprinkling
- 2 1/2 tablespoons baking powder
- 1 teaspoon salt
- 3/4 cup shortening
- 1/2 cup butter
- 2 cups milk
- 1 1/2 to 2 cups Marionberries (or substitute blackberries)
Icing:
- 2 cups powdered sugar
- 2 teaspoons lemon extract
- 1/4 cup milk
Directions
Preheat oven to 350 degrees F.
To make the scones: In a mixer, blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to overmix. Flour hands and divide the dough in half and place on 2 pieces of floured parchment paper. Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup Marionberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up edges to completely cover Marionberries. Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely.
To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with lemon icing. Let icing harden before serving.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By adturntable
on June 28, 2011
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THIS IS NOT A SCONE. this recipe made oven pancakes. SO weird. Like, I'm not trolling, these are not scones. I don't know how this happened. I've made scones with other recipes before, I know what they look like. Seriously, they taste ok I guess but wtf this baker is crazy.
Seriously, pancakes
By shajava
AZ
on August 23, 2010
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Easy Directions and great outcome!
I followed the directions except I used all butter. I made two 10" dough circles, poked holes with finger to place the blueberries, flipped the cirlce/parchment so the pretty side is up & to keep possible berry bleed hidden and rolled them out a tiny bit more.
Baked on rimmed cookie sheets, was helpful because bits of previously cold butter melted and ran a bit. I cut deep wedge impressions in dough prior to baking, these are large wedges so cut accordingly.
I used fresh lemon juice and fresh orange juice and some orange zest in place of milk and lemon extract in the glaze recipe.
Absolutely delicious! I will definitely make these again.
By chanteuse_ar_86...
East Elmhurst, NY
on May 14, 2010
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I was in a rush with these so I didn't follow the directions exactly to the letter. I mixed the batter up as recommended (with the addition of the zest of two lemons, but instead of using the divided dough method and adding the berries later, I froze the blackberries and just folded them in, let the dough sit for about 20 minutes in the fridge to let the flour absorb the moisture and then scooped the scones with an ice cream scoop onto a greased baking tray. I got about 20 medium sized scones out of this recipe.
Then with the icing, I used the juice of the zested lemons instead of lemon extract.
They were marvelous!
Read all 9 reviews