We love Mixed Berry Scones! What’s not to love? Moist, tender crumb with sweet berries. Blackberries. Blueberries. Raspberries.
These berry scones are lovely served with a weekend brunch, or possibly as a midmorning snack with hot tea or coffee.
Ingredients for Mixed Berry Scones
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Notes on Buying Berries
When buying berries for this recipe, I usually buy a 16 oz. bag of frozen mixed berries that have blackberries, blueberries, raspberries, and strawberries. The strawberries are so much bigger, that I pick those out and save for use later. That leaves just enough berries for this recipe, and they are all about the same size. I use about 1 1/2 cups.
Also, I often find sales on frozen mixed berries during the summer, so I try to stock my freezer for later use in the year. Who wants to pay $5 for mixed berries later when you can get them for $2.50 now!
Instructions For Making This Recipe
Preheat oven to 425°F. Gather the ingredients so you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, toss berries with powdered sugar.
Coating the berries in powdered sugar gives them a touch of extra sweetness and also keeps them from transferring their juices into the dough quite so badly.
Prepare the Dough
In a medium bowl, stir together the all-purpose flour, granulated sugar, baking powder, and salt.
With a blending fork or your fingers, cut in slivers of butter until mixture is crumbly.
I have found that grating cold butter into the flour works really well and saves a bit of time. Simply add the grated butter to the flour mixture and give it a light mixing.
Make a well in the middle of the bowl, and pour in whole milk and large egg, stirring to blend. Mix into flour mixture until just combined.
Add berries and gently fold in to combine. At this point, your dough will be sticky.
Form the Scones
Turn dough onto floured counter and knead 3-4 times.
Form the dough into a circle about 1 inch thick. With a knife or bench scraper, form scones, by slicing in half, repeating in halves, until you have 8-12 scones.
Decide how big you want the scones and how many you want to serve when slicing the dough. If you’re serving the scones for a brunch, you may want to make bigger scones. If for a tea party, then you may opt for a smaller size.
When slicing these scones, I will use a knife or bench scraper. If you have a large scone pan, you may try using it. I prefer not to use a pan with this recipe. I like the rugged edges I get from free-forming them on a baking sheet. Plus, this is a large recipe, so I’m not even sure they would fit in my scone pan.
Place scones on a prepared baking sheet (or two). Top them off with a sprinkling of decorating sugar.
Bake 18-20 minutes in preheated oven until golden brown. Place scones on a wire rack to cool. Serve warm or at room temperature. This recipe makes 8-12 scones.
These berry scones are best eaten the day you make them. But they will store in a covered container for 2-3 days, or you may freeze them for up to 3 months.
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Mixed Berry Scones
Ingredients
- 1 1/2 cups frozen mixed berries blackberries, raspberries, and blueberries
- 3 tablespoons powdered sugar
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick butter cold
- 1/2 cup whole milk
- 1 large egg
- 3 tablespoons Decorating sugar
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Instructions Click to Start Cooking
- Preheat oven to 425℉. Gather the ingredients so you have everything close at hand on the counter or table. Line baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, toss 1 1/2 cups (232.5 g) frozen mixed berries with 3 tablespoons (44.36 ml) powdered sugar.
- In a medium bowl, stir together 3 cups (375 g) all-purpose flour, 1/3 cup (66.67 g) granulated sugar, 1 tablespoon (14.79 ml) baking powder, and 1/2 teaspoon (2.46 ml) salt.
- Using a pastry fork or your fingers, cut in 1 stick (1 stick) butter (slivered) until mixture is crumbly.
- Make a well in the middle of the bowl, and pour in 1/2 cup (1.18 dl) whole milk and 1 large (1 large) egg, whisking to blend. Mix into flour mixture until just combined.
- Add berries and gently fold in to combine.
- Turn dough onto floured counter and knead 3-4 times. Pat into a circle about 1 inch thick. Form scones, by slicing in half, repeating in halves, until you have 8-12 scones.
- Place scones on the prepared baking sheet(s). Sprinkle with 3 tablespoons (44.36 ml) Decorating sugar.
- Bake in preheated oven for 18-20 minutes until golden brown. Serve warm with tea or coffee. Serves 8-12.
Nutrition
Notes
Did you make this recipe?
Let me know how it turned out!
