I’m sitting here wondering how February is halfway gone and if there’s anyone else feeling the same! Truth be told, I’m ready for Spring and even ready for Summer (my least favorite season). I find myself experimenting in the kitchen and baking a lot just to keep my mind off of winter. Today, I’m sharing a perfect berry scone recipe.

I’ve shared other scones here and let me tell you again what I love about ’em. They’re super easy to make! Don’t be intimidated by them! You can add just about anything to them. Sweet or savory! And they’re perfect for brunch, breakfast, snack or other.

berries

Hopefully, you’re like me and you pack your freezer full of summer berries. I’m usually the person at the store that buys lots. Yes, that person!

And if someone offers up homegrown ones…well, I will make time to gather some!

Some of my favorite berries to use in scone recipes are: blueberries, blackberries, strawberries & raspberries. Strawberries being my least favorite. (Just my personal opinion!).

Buy berries in bulk and then wash and dry well. Label and freeze!

What works best

FROZEN berries
COLD Unsalted butter
heavy cream

I have found that the key to a perfect scone is using COLD ingredients and not overworking the dough.

This will give you the perfect end result of flaky/soft and delicious. I have also found that if I leave them in an open oven for 5 minutest longer after baking, it’s basically magic!

a perfect berry scone recipe

(adapted recipe)

Print Recipe

Perfect Berry Scone

a flaky, lightly sweet & berry filled scone

Servings: 6

Ingredients

3 c flour
1/3 c sugar
1 T baking powder
1 t Kosher salt
12 T 1-1/2 sticks cold unsalted butter, cut into pieces
3/4 c heavy cream
1/2 t vanilla
1 c berries
optional: sanding sugar for topping

Glaze:

1 c powdered sugar
1 T fresh lemon juice
1/2 t vanilla

Instructions

Line a large sheet pan with parchment. Set aside. Preheat oven to 375.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Use a pastry blender or processor to incorporate the butter until a corse mixture forms, with butter pieces about the size of large peas.
Drizzle the cream and vanilla over the crumbs, and stir with a spatula until mostly combined. When the crumbs are moistened, use your hands, and fold in the frozen berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound.
Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect! Use a scraper or knife to cut dough into 6 wedges or slices.
Transfer to the prepared sheet pan, leaving spaces between them. Lightly brush the tops with milk, and sprinkle with sugar. Bake for 25 minutes in 375 oven, until golden, gently puffed, and cooked through. Open oven door and allow scones to sit for 5-10 minutes then remove.
While the scones are still warm, drizzle each with the icing, then place on a baking rack to set. Enjoy!

Make the icing: in a small bowl, blend all the icing ingredients.

Notes

Frozen berries work best. They’ll hold their shape and keeps the dough cold, which ensures tender, flaky scones. You can break the frozen raspberries into a smaller pieces before measuring to get more raspberry flavor throughout the dough.

You can have so much fun with this recipe as you can sub different type of berries.

You shouldn’t worry about getting a perfect shaped scone. Cut them into wedges, circles, squares. Either way, what matters most is definitely the taste and these are yummy!

Enjoy~