Scones with Berry Compote and Whipped Cream

- 2 mins read

Delicious, flaky and tangy. Everything you need to hold up to the fresh berry flavors of summer! Top with fresh cream and you can’t go wrong!

Ingredients

Scones

  • 2C All-purpose Flour
  • 4t Sugar
  • 1 1/2t Baking Powder
  • 1/4t Baking Soda
  • 1 1/2t Kosher Salt (remove if using salted butter)
  • 1 Stick Unsalted Butter, chilled, cubed into 1/2" pieces
  • 3/4C Sourcream
  • 1/3C Heavy Cream
  • Zest of Half a Lemon

Berry Compote

  • 2 Pints Fresh BlueBerries (or equal measure frozen)
  • 1/3C Water
  • 3T Sugar
  • Juice of Half a Lemon
  • 1/2t Kosher Salt

Whipped Cream

  • 2C Heavy Cream
  • 3T Sugar

Steps

Scones

  • Combine all dry ingredients and zest.
  • Put butter cubes in dry ingredients.
  • Mash butter between fingers into dough to incorporate, being careful not to overwork.
  • Butter should be in flat, dime sized gravels.
  • In a small bowl, combine sourcream and heavy cream.
  • Make a well in dry ingredients. Pour in creams.
  • Working from the inside, slowly incorporate dry ingredients to make a shaggy dough.
  • Knead into a loose dough ball.
  • Turn onto a floured work surface and form into a large
  • Cut the dough into fourths. Stack and mash back into a 7"L x 5"W x 1"H rectangle.
  • Cut dough into fourths or sixths and place on a greased baking sheet in freezer, 10 minutes.
  • Preheat oven to 350F.
  • Start Berry Compote.
  • Remove from freezer and place directly into 350F oven.
  • Bake until golden brown and raised.

Berry Compote

  • Combine all in a small saucepan over medium heat.
  • Bring to a low boil and simmer for 10 minutes, stirring infrequently.
  • Sauce should be nap - easily cling to the back of a spoon and hold form if drawn in.
  • Add more sugar or lemon juice to taste.

Whipped Cream

  • Combine all in stand mixer.
  • Mix on med-high setting until peaks form.

Plating

  • Using a serrated knife, split the scone lengthwise.
  • Place 2T of Berry Compote on bottom half.
  • Top with 2T of Whipped Cream.
  • Garnish with fresh berries, more compote, and/or lemon zest.
  • Lean top half of scone against cream and garnish.