Mixed Berry Scones

Sweet and tangy, these Mixed Berry Scones are a delightful treat for any time of day.

Fresh berries add natural sweetness and pops of color to these flaky, buttery pastries.

Whether you’re serving them with a cup of coffee or as a sweet snack, they’re sure to become a new favorite.

Ready Time

1 hrs 20 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup cold unsalted butter, cut into small pieces, 3/4 cup heavy cream, 1 large egg, 1 teaspoon vanilla extract, 2 cups mixed berries (such as blueberries, raspberries, blackberries)

Instructions

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until the dough just comes together.

Do not overmix.

Gently fold in the mixed berries.

Be gentle, as you don’t want to crush the berries.

Turn the dough out onto a floured surface and pat it into a circle that’s about 1 inch thick.

Use a biscuit cutter or the rim of a glass to cut out scones.

You should be able to get about 8 scones.

Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone.

Brush the tops of the scones with a little extra heavy cream and sprinkle with sugar.

Bake for 18-20 minutes, or until the scones are golden brown.

Remove from the oven and let cool on a wire rack for 10-15 minutes before serving.

Serve warm, or let cool completely and store in an airtight container for up to 2 days.

Notes

Make sure to use cold ingredients, especially the butter, as this will help the scones to be flaky and tender. Don’t overmix the dough, as this can lead to tough scones.

Stop mixing as soon as the ingredients just come together.

Be gentle when folding in the berries, as they can be delicate and you want to avoid crushing them. If you don’t have a biscuit cutter, you can use the rim of a glass to cut out the scones.

You can also freeze the scones on the baking sheet, then transfer them to a freezer-safe bag or container for up to 2 months.

Simply bake frozen scones at 400°F (200°C) for an additional 2-3 minutes. These scones are best served fresh, but you can also store them in an airtight container for up to 2 days.

Simply reheat in the microwave or oven before serving.

Feel free to customize the recipe by using different types of berries or adding a sprinkle of cinnamon or nutmeg on top of the scones before baking.