Aronia Berry Cream Scones
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Cook time: 
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Serves: 2 doz
Aronia berries are a superb superfood, and taste great in these slightly-sweet, crumbly scones! Add a simple glaze if you like, or smear with butter hot out of the oven! Great for breakfast or afternoon tea or anytime-snacking! If you're fresh out of aronia berries, you can substitute blueberries.
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • ¼ cup sugar, + more for sprinkling on top
  • 1 T baking powder
  • ¾ tsp salt
  • 6 T cold unsalted butter, cut into pieces
  • 1.5 cups fresh or frozen aronia berries (or blueberries)
  • 1 tsp grated lemon zest
  • ⅓ cup cream or half and half, plus more for tops
  • 2 large eggs, slightly beaten
  1. Preheat oven to 400 degrees.
  2. Sift together dry ingredients.
  3. Cut in butter until it is pea-sized.
  4. Stir in berries and zest.
  5. Whisk together cream and eggs.
  6. Add to dry ingredients, stirring in by hand until well incorporated.
  7. Turn out onto floured board, knead just a bit and pat into 1" thick.
  8. Cut into wedges and place on cookie sheet.
  9. Brush tops with more cream and sprinkle with sugar.
  10. Bake 20 to 25 minutes and transfer to wire rack for cooling.
  11. If desired, drizzle a glaze on top, made of confectioner's sugar, lemon juice, and cream.
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