- 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)
- 2 cups powdered sugar
- 2 teaspoons lemon extract
- 1/4 cup milk
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chris Erb, Early to Rise Bakery