Marionberry Scones

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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.

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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!

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First scones I've made and I was surprised at how easy and flavorful they are! I used blackberries and will try again with more ingredients...yum, yum, yum!

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these scones are awesome! i made half the recipe and ended up with 16 good sized scones. they were moist and delicious, more like a biscuit than a scone, but that's why i loved them so much. i made them with blackberries and they were great. and i substituted the shortening with butter. yum!

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These scones were delicious. I used raspberries instead of Marionberries, and I added white chocolate chips to the dough instead of making the icing- yummy!! Just an FYI- the raspberries gave the scones a bitter taste when they first came out of the oven, but they were really tasty the next day. Also, I was able to make 16 scones with this recipe :o

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This recipe made great scones but 5 cups of flour will not give you 6 scones. Not unless you are baking for the Jolly Green Giant. First I folded the berries into the dough after I had added the milk. Then I patted half the dough out onto a floured surface. I used plenty of flour on the board and my hands.I patted them into a scant 10 inch circle. I cut them into 8 generous scones. Next I put them into an ungreased 10 inch cake pan and sprinkled with sugar. I repeated with the rest of the dough. They took about 30 to 35 minutes to bake.I ended up with 16 wonderful scones They rose almost to the tops of the pans. They are fluffy and delicious. I would recomend that you use the frosting It really sets them off. Hope the tips helped I will be making these again Thanks for the recipe

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These scones are amazingly good, and fairly simple to make. I used fresh boysenberries, blackberries, and even a few raspberries, all from my garden.

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I modified this to make apple raisin cinnamon scones. The basic recipe is really simple and delicious!