Open Arms of Minnesota

Weekly Recipe #69: Berries & Cream Scones

By Jeanne Foels, Marketing & Outreach Coordinator

This June, I’m celebrating the confluence of National Dairy Month and the spring abundance of berries with these buttery, biscuit-like scones. The recipe is pretty simple, allowing the berries to shine in a creamy setting.

Use whatever combination of berries you like — are those blackberries at the grocery store calling your name? Did you just pick some tiny strawberries from your garden? Are those raspberries from the farmers market going soft in your fridge? The riper and mushier the berries are, the better — they’ll sort of melt in the batter and ooze out while cooking. Mmm!

The secret to great baked goods is to keep that butter COLD, so that you get flaky layers instead of a tough, homogeneous texture. Make sure your butter is well-chilled, don’t worry about mixing the batter too much, and try to use your hands as little as possible so the butter doesn’t go soft.

Berries & Cream Scones
Adapted from the Smitten Kitchen

2 1/4 cups all-purpose flour
1 tbsp. aluminum-free baking powder
1/4 cup granulated sugar
6 tbsp. butter
1 cup very ripe berries, chopped
1 cup heavy cream

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In the bottom of a large bowl, whisk flours, baking powder and sugar together. Add butter, either with a pastry blender or by cutting it in with two knives, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about.
3. Gently stir in the strawberries with a spatula, so that they are coated in the flour mixture.
4. Fold in the heavy cream just until it creates one mass — make sure not to overwork the dough.
5. Generously flour your counter. Transfer your dough to the counter, generously flour the top of the dough and roll or press it to a 3/4-inch thickness with your hands or a rolling pin. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
6. Bake the scones for 12 to 15 minutes, until bronzed at the edges and the berry juices are trickling out of the biscuits in places. Cool on the pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature, preferably the same day you make them.

More from Open Arms

Bake Sale Graphic

Great Minnesota Bake Sale 2024

OPEN ARMS LAUNCHES INAUGURAL “GREAT MINNESOTA BAKE SALE” FOR IMMEDIATE RELEASE Contact: Ethan Armstrong [email protected] Cell: 320-815-2351 Minneapolis, MN, [7 June 2024] – Open Arms of Minnesota is thrilled to announce the launch of the first-ever Great Minnesota Bake Sale, set to take place

Read More »
Prida cap

Pride 2024

HAPPY PRIDE FROM OPEN ARMS! June is here, ushering in Pride Month—a time of great significance for Open Arms and our entire community. Our journey began nearly 40 years ago during the HIV/AIDS crisis, and with the support of a passionate and committed community,

Read More »

Thank You Graduating Cristo Rey Student Interns

Cristo Rey Students Wrap Up Internship With Open Arms Congrats to Cristo Rey student interns, Betsabe and Kai, who will graduate from high school this spring! Cristo Rey, a Catholic coeducational high school located in the Phillips neighborhood, developed an internship program with Open

Read More »
End Of Year Giving Graphic

Your Gift Will Help Us Serve More Clients!

Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!