Mixed Berry Scones Recipe

This Mixed Berry Scones recipe is a fluffy and buttery recipe, which is made with chopped strawberries and fresh blueberries. It’s the perfect breakfast or brunch treat, ready in about 50 minutes.

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Mixed Berry Scones Ingredients

For the Scones:

• 3 cups Flour
• 1/3 cup Sugar
• 3 tsp. Baking Powder
• 1/4 tsp. Salt
• 2 sticks Cold Butter, Cut Into Pieces
• 1 cup Heavy Cream
• 1/4 cup Milk
• 1 whole Egg
• 1 tsp. Vanilla
• 2 Tbsp. Strawberry Preserves
• 2 drops Red Food Coloring (optional)
• 1/2 cup Chopped Strawberries
• 1/2 cup Blueberries

For the Glaze:

• 4 Tbsp. Butter, Melted
• 4 cups Powdered Sugar, Sifted
• 1/4 cup Milk, More If Needed For Thinning

How To Make Mixed Berry Scones

1. Prep the oven and dry mix: Preheat the oven to 350°F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the pieces of cold butter. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Combine wet ingredients: In a separate pitcher or bowl, whisk together the heavy cream, milk, egg, vanilla, strawberry preserves, and optional red food coloring until combined.
3. Make the dough: Pour the wet ingredients into the dry mixture and stir with a fork until about halfway combined. Add most of the berries and continue to stir gently until a shaggy dough forms. Add the remaining berries and give it one last gentle mix.
4. Shape and cut the scones: Turn the dough out onto a well-floured surface. Gently press and pat it into a rectangle about 16 inches long by 6 inches wide. Use a floured pizza cutter or sharp knife to cut the rectangle in half lengthwise, then make 3 to 4 cuts across to create squares. Cut each square diagonally to form two triangles.
5. Bake and cool: Transfer the scone triangles to a baking sheet lined with parchment paper or a baking mat. Bake for 20 minutes, or until golden brown and cooked through. Remove the scones to a cooling rack and let them cool completely.
6. Make the glaze and finish: In a medium bowl, whisk together the melted butter, sifted powdered sugar, and milk until a smooth, thick glaze forms. Place the cooling racks with the scones over a baking sheet to catch drips. Drizzle the glaze generously over the cooled scones. Allow the glaze to set before serving.

Recipe Tips

• How to get tall, flaky scones? The secret is using very cold butter and not overworking the dough. The little pieces of cold butter create steam as they melt in the oven, which creates flaky layers. Handle the dough as little as possible.
• Can I use frozen berries? Yes, you can use frozen berries. Do not thaw them before adding them to the dough, as this will add too much moisture and cause the color to bleed excessively.
• Why is my scone dough so sticky? Scone dough is meant to be a wet, sticky dough. This is what keeps the finished product moist and tender, not dry. Don’t be afraid to use a generous amount of flour on your work surface and hands when shaping.
• How do I prevent the berries from bleeding? Gently toss the berries in a tablespoon of the dry flour mixture before adding them to the dough. This helps absorb some of their moisture. Also, handle the dough as little as possible once the berries are in.

What To Serve With Mixed Berry Scones

These scones are fantastic on their own, especially when fresh from the oven. For a more traditional experience, serve them with:

• Clotted cream
• Lemon curd
• Extra strawberry preserves
• A simple pat of butter

How To Store Mixed Berry Scones

• Room Temperature: Scones are best the day they are made. Store them in an airtight container at room temperature for up to 2 days.
• Freeze: For longer storage, you can freeze the scones. It’s best to freeze the unbaked, shaped scones. Place them on a baking sheet to freeze solid, then transfer to a freezer bag. You can bake them directly from frozen, adding a few minutes to the baking time.

Mixed Berry Scones Nutrition Facts

• Serving: 1 scone
• Calories: 450 kcal
• Carbohydrates: 65g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 12g
• Sugar: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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