These MIXED BERRY SCONES are the best summer pastry you’ll ever have. The recipe yields flaky, tender and ultra moist scones not only delicious, they are beautiful to look at as well.
A trio of berries mixed, made into scones that is perfect for breakfast, brunch or sweet dessert.
They are a superb treat to enjoy with a hot cup of tea or coffee. These homemade scones are incredibly easy and you don’t even need your mixer to make these yummy scones, check out your pantry and fridge -I’m pretty sure you have all the simple ingredients. You can even use frozen fruit if you don’t have fresh berries.
When making scones, its important to remember to use cold butter, so that when scones are baking the cold butter melts inside releasing steams which creates little pockets of air. Avoid over working the dough when mixing the ingredients together, you only want to mix until the mixture begins to stick together.
KNEAD JUST ENOUGH dough a few times, if you over knead the dough, your scones comes out tough. And we don’t want a tough scones.
Gather the dough and shape into a ball and press together. Remember to work fast to avoid warming the butter.
I topped the scones with vanilla glaze. Optionally, to bring out the citrus flavor, also add a tablespoon of lemon or orange zest to the batter when folding in the berries.
TIPS ON BAKING A SCONE: If you have never made scone dough before, there are a few tips that can help make the process feel less intimidating. The biggest “challenge” is keeping the temperature of the ingredients and dough just right. You need to use cold butter and chill the dough before cutting and baking them to get perfect results.
INGREDIENTS
For the scones
- 2 ¾ cups (357 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup of fresh mixed berries (you can use frozen-mixed berry blend which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less)
- ½ cup (114 g) unsalted butter, cold and cut into pieces
- 1 tablespoon vanilla extract
- 1 cup of milk – plus 1 tablespoon for brushing
- 2 tablespoons coarse sugar
For the glaze
- 1 cup (120 g) confectioners’ sugar
- 2-3 tablespoons of milk
- 1/2 teaspoon of vanilla extract
- OPTIONAL – to bring out a citrus flavor on your glaze, you can add a teaspoon of lemon or orange zest.
INSTRUCTIONS
Make the scones
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and together.
- Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the mixed berries.
- Whisk the vanilla, and milk together then gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the milk. Add a little at a time until the dough is moist but not too wet. Do not over mix the dough or the scones will be tough.
- Transfer the dough to a lightly floured surface and gently knead four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange the scones 1 inch apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
Position the oven rack to the center of the oven and heat to 400°F (205°C) Brush the tops of the scones with milk and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
Make the glaze
Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
Make ahead tip
- Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
- You can keep leftover scones for up to 2 days in the refrigerator.
- Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.
NOTES
The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy. Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
RECOMMENDED EQUIPMENT
AFFILIATE DISCLOSURE :This post may include Amazon links, as an Amazon associate, we earn commissions from qualifying purchases at no additional cost to you
Enjoy your sweet treat! Thank you 🙂
If you make this recipe, I’d love to see pics of your creations and please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz
Other recipes that you will love: