THE BEST MIXED BERRY SCONES
You won’t be disappointed in this recipe, these are the best mixed berry scones. Made with buttermilk and a delightful blend of berries. These scones are moist, flaky and flavourful.
Ingredients you will need for Mixed Berry Scones
- all-purpose flour
- sugar white granulated
- baking powder
- salt fine ground
- butter grated and unsalted
- buttermilk ice cold
- egg
- vanilla pure extract
- mixed berries I use frozen blueberries and strawberries
- lemon zest optional
FOR THE TOPPING
- confectioners sugar
- Buttermilk
- sugar raw or granulated to sprinkle on top
- lemon juice
The Secret To Moist Fluffy Berry Scones
Keep you Butter and Milk COLD.
BUTTER: Grate butter ahead of time and keep in the fridge until you need it.
BUTTERMILK: When you are pouring your milk into the dry ingredients put a few ice cubes in to keep it ice cold.
SCONES: Put your scones in the fridge to chill for 15 minutes while you are pre heating your oven.
TOOLS: Use a pasty cutter, forks, or a bench scraper to mix ingredients. Avoid using your hands to prevent melting the butter.
OVER MIXING: Do not over mix your dough. The more you work the dough the more gluten forms. You only want to mix the flour and liquid ingredients together until they are JUST combined.
GLUTEN-FREE OPTION:
Swap our the flour to gluten free 1-to-1 ratio I use ONLY GOODNESS gluten free flour 1-to-1
When working your dough on the counter, handle as little as possible to get it into shape.
How To make THE BEST SCONES.
Prepare a baking sheet with parchment paper
Be sure to make room in your fridge for the baking sheet. You will chill the scone wedges for 15 minutes before baking.
In a small bowl whisk together egg, buttermilk and vanilla until smooth. Place in the fridge to keep cold.
In a large bowl add flour, sugar, baking powder and salt. Mix together with a fork, pastry cutter or bench scraper.
Add in the grated unsalted butter to the flour and mix together until the butter is the size of peas.
From the fridge, SLOWLY pour in your cold buttermilk mixture into the flour little by little mixing constantly until JUST COMBINED.
Add in the mixed berries and 1 tbsp lemon zest, fold in loose dry bits with a soft spatula.
If dough seems too dry add in COLD buttermilk 1 tbsp at a time.
Pour dough out onto lightly floured work surface. The trick is to not handle too much. So gently work the dough into an 8inch disk.
With a large knife slice into 8 equal size wedges.
Transfer the wedges to prepared baking sheet 2 inches apart using a flat spatula.
Pre heat oven to 400F. Place scones in the fridge to chill while the oven is pre heating, about 15 minutes.
OPTIONAL – Before baking sprinkle each scone with raw or granulated sugar, about 1 tsp each.
Bake for 20 minutes or until toothpick comes out clean.
While the scones are cooling on a wire cooling rack, you can make the glaze.
GLAZE
In a small bowl combine confectioners sugar, buttermilk or 3 tbsp lemon juice (optional). Mix until smooth or until it’s at your desired consistency you may need to add a little more buttermilk or lemon juice. Remember the scones will be warm so the glaze will melt a bit so you don’t want to make the glaze too runny.
Drizzle glaze over warm scones and enjoy!
looking for a savoury scone, try this Ham and cheese scone recipe, its buttery and flakey.
FULL RECIPE BELOW:
THE BEST MIXED BERRY SCONES
Equipment
- 1 MIXING BOWL
- 1 Pastry Cutter
- 1 Baking Sheet
Ingredients
DRY INGREDIENTS
- 2 cups all-purpose flour plus a little extra for work surface
- ½ cup granulated white sugar
- 1 tbsp baking powder
- Pinch salt
- 1/2 cup grated unsalted Butter COLD, or 1 Stick
WET INGREDIENTS
- 1 tsp vanilla extract
- ½ cup Buttermilk COLD
- 1 large egg
- 1 tbsp lemon zest or lemon juice
- 1 cup mixed berries
TOPPING
- ¼ cup raw, course or granulated sugar sprinkle topping
- 1 cup confectioners sugar
- 3 tbsp buttermilk or lemon juice use either or
Instructions
- Prepare a baking sheet with parchment paper
- Be sure to make room in your fridge for the baking sheet. You will chill the scone wedges for 15 minutes before baking.
- WET INGREDIENTSIn a small bowl whisk together 1 large egg, ½ cup Buttermilk and 1 tsp vanilla extract until smooth. Place in the fridge to keep cold.
- DRY INGREDIENTSIn a large bowl add 2 cups all-purpose flour, ½ cup granulated white sugar, 1 tbsp baking powder and Pinch salt. Mix together with a fork, pastry cutter or bench scraper.
- Add in 1/2 cup grated unsalted Butter to the flour and mix together until the butter is the size of peas.
- From the fridge, SLOWLY pour in your cold buttermilk mixture into the flour little by little mixing constantly until JUST COMBINED.
- Add in 1 cup mixed berries and 1 tbsp lemon zest or juice, fold in loose dry bits with a soft spatula.
- If dough seems too dry add in COLD buttermilk 1 tbsp at a time.
- Pour dough out onto lightly floured work surface. The trick is to not handle too much. So gently work the dough into an 8inch disk.
- With a large knife slice into 8 equal size wedges.
- Transfer the wedges to prepared baking sheet 2 inches apart using a flat spatula.
- Pre heat oven to 400F. Place scones in the fridge to chill while the oven is pre heating, about 15 minutes.
- OPTIONAL – Before baking sprinkle each scone with raw or granulated sugar, about 1 tsp each.
- Bake for 20 minutes or until toothpick comes out clean.
- While the scones are cooling on a wire cooling rack, you can make the glaze.
- GLAZE
- In a small bowl combine 1 cup confectioners sugar, 3 tbsp buttermilk or lemon juice(optional). Mix until smooth or until it's at your desired consistency you may need to add a little more buttermilk or lemon juice. Remember the scones will be warm so the glaze will melt a bit so you don't want to make the glaze too runny.
- Drizzle glaze over warm scones and enjoy!
Will make again, family loved them