Mixed Berry Scones

Sweet and tangy, these Mixed Berry Scones are a delightful breakfast or afternoon treat. Fresh berries add natural sweetness and a pop of color to these flaky, buttery scones.

With a simple cream and sugar topping, they’re perfect for a cozy morning or a special occasion.

Ready Time

1 hrs 25 mins

Yields

9 servings

Ingredients

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

Instructions

Preheat your oven to 400°F (200°C).

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

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

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

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

Pour the cream mixture over the dry ingredients and stir until the dough comes together in a shaggy mass.

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 gently knead it a few times until it comes together.

Pat the dough into a circle that’s about 1 inch (2.5 cm) thick.

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

You should be able to get about 9 scones.

Place the scones on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each scone.

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

Bake the scones for 18-20 minutes, or until they’re golden brown.

Remove the scones from the oven and let them cool on a wire rack for 5-10 minutes before dusting with confectioners’ sugar.

Serve warm and devour!

Notes

Make sure to keep your butter cold, as this will help the scones to be flaky and tender. If you’re using a pastry blender, be gentle, you don’t want to overwork the dough.

When whisking the cream mixture, make sure it’s smooth and there are no lumps.

Don’t overmix the dough, as this will make the scones tough. Folding in the berries can be a bit tricky, be gentle, and fold in a gentle motion.

When patting the dough into a circle, make sure it’s even and try to get it to about 1 inch thick.

If you don’t have a biscuit cutter, the rim of a glass works perfectly fine. When placing the scones on the baking sheet, leave enough space between each scone, as they will spread a bit during baking.

Brushing the tops with heavy cream and sprinkling with granulated sugar will give the scones a nice glaze and a bit of crunch.

Keep an eye on the scones while they’re baking, as they can go from perfect to burnt quickly.