Recipe courtesy of Chris Erb
Marionberry Scones
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- Level: Easy
- Total: 2 hr 15 min
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 20 min
- Yield: 6 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1103
- Total Fat
- 45 g
- Saturated Fat
- 18 g
- Carbohydrates
- 163 g
- Dietary Fiber
- 5 g
- Sugar
- 79 g
- Protein
- 14 g
- Cholesterol
- 50 mg
- Sodium
- 844 mg
- Level: Easy
- Total: 2 hr 15 min
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 20 min
- Yield: 6 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1103
- Total Fat
- 45 g
- Saturated Fat
- 18 g
- Carbohydrates
- 163 g
- Dietary Fiber
- 5 g
- Sugar
- 79 g
- Protein
- 14 g
- Cholesterol
- 50 mg
- Sodium
- 844 mg
Ingredients
Icing:
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.
