Martha Stewart meets Dr. Oz for this recipe. Find raw or fresh frozen Aronia berries for this healthy, indigenous fruit scone recipe. Try our natural Aronia berries and understand why this is a most beneficial fruit is proudly Missouri grown.
Wonderful Aronia berry Scones
- 2 cups of all-purpose flour
- 3 (tbs.) of sugar, plus more for sprinkling tops
- 1 (tbs.) of baking powder
- 3/4 (tsp.) of salt
- 6 (tbs.) cold unsalted butter, cut into pieces
- 1 1/2 cups fresh aronia berries, picked over and rinsed
- 1 (tbs.) grated lemon zest
- 1/3 cup of heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
Directions: Preheat oven to 400 degrees. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Cut in butter until the largest pieces are the size of peas. Stir in aronia berries and zest. Whisk ingredients together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to buttered baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool. Yields: 8 scones.