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Scones with Berry Compote and Whipped Cream

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!




  • 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



  • 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.


  • 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.

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