Berry Scones

Servings: 10 mini scones

-2 cups flour
-6 tablespoons sugar
-1 tablespoon spoon sugar (for sprinkling)
-1/4 teaspoon salt
-1 stick unsalted butter (grated – use a cheese grater)
-1 tablespoon butter (melted)
-1 tablespoon baking powder
-1 cup cream (chilled)
-1 cup blueberries (fresh or frozen)
-1/2 cup diced strawberries (fresh or frozen)


1) If you are using fresh blueberries and strawberries, place them in the freezer for at least a 1/2 hour before use. Grate cold butter with a cheese grater and then put the butter in the freezer for about 10 minutes.

2) Meanwhile, whisk all the dry ingredients together in a large bowl (flour, sugar, salt and baking powder)

3) Add the cold butter to the dry ingredients and mix until just incorporated.

4) Add the cold cream and mix until all the dry ingredients are wet. Do not over mix.

5) On a very well-floured surface, knead the dough together. Knead it only 7-8 times and incorporate flour when sticky.

6) Roll out the dough in to an 8 inch circle. Fold it into thirds and then fold it into thirds again forming a small square shape.

7) Put the dough in the freezer for at least 10 minutes.

8 ) Roll out the dough on the re-floured surface into a 8 to 10 inch square.

9) Spread the frozen strawberries and blueberries all over the dough.

10) Roll the dough into a cylinder and then flatten out the cylinder.

11) Using a non-serrated knife cut the dough into fifths and then cut each fifth diagonally to form your triangular scone.

12) Brush melted butter on top of the scone and sprinkle sugar on top.

13) Bake on a baking sheet covered in parchment paper on 400 degrees for about 20 minutes or until both sides are lightly browned.

14) Cool for 10 minutes before serving.

Note: The key thing to remember about scones is that you want to keep your butter as cold as possible through all the steps. Therefore, you need to go through the steps as quickly as possible. If at any time it feels like the butter is melting, just place the


6 responses »

  1. I don’t know how I came across your blog, but I flove (freaking love, obvi) it!!!

  2. The photos make this recipe look much more complicated than it is. If I use this recipe, I am going to use a good bit of whole wheat flour.

    • I think the photos help for first time scone bakers who don’t really have a concept of the process. But yes, they are not too difficult! Let me know how they turn out with the whole wheat flour.

    • Feedback:
      I multiplied the recipe by one-and-a-half and completely substituted Whole Wheat Flour. I used six TBSP of sweetener (as per the adaptations on this webpage: four TBSP of honey, two of molasses. As I was mixing it, I added more cream and honey because not all of the flour was getting wet. The dough kneaded and rolled out very easily before and after I threw it into the freezer. I did my best to press the berries into the the dough but when I rolled it up and cut it into triangles, I noticed that the scones were pretty tall. I laid out all fifteen according to the directions but with so many some of them stuck together. I took out those that were obviously done and put the rest back in for 3-5 minutes. They came out with nice color but they were falling apart. I may not have rolled out the dough enough before I added the berries. Even after they had time to cool, some berries were still falling out. The flavor is good but they look nothing like the above pictures perhaps because they were too tall. All feedback is appreciated.

  3. Pingback: Scones de frutos del bosque | La cocina diminuta

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