berry scones

Buttery, tender triple berry scones made with the freshest fruits of summer.

Triple Berry Scones

all purpose flour

sugar

baking powder

salt

unsalted butter ((frozen is better))

heavy cream

vanilla extract

berries

½ Tbsp lemon juice

½ tsp water

Poppyseeds (, for sprinkling (optional))

Preheat oven to 375 F and line a cookie sheet with parchment paper. Set aside.

In a large bowl, combine flour, sugar, baking powder and salt. Thoroughly cut in butter*

Measure out heavy cream into a measuring cup and add in the vanilla extract. Stir gently to combine. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.

Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface.

Sprinkle the berries over the dough, and lightly work the dough and berries together until combined.

Divide the dough into 2 even pieces, and round each into a disk about 8" wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake on 375F for 18-20 minutes.

While the scones cool, prepare your glaze by whisking together sugar, lemon juice, water, and vanilla extract.

Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.

Lemon Glaze

Blueberry Scones

(412 g) unbleached all-purpose flour

(105 g) sugar

tbsp baking powder

tsp baking soda

tsp salt

(170 g) cold unsalted butter, cubed

(310 ml) buttermilk

(300 ml) fresh blueberries (see note)

tbsp white coarse sugar

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With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper.

In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add 1 cup (250 ml) of the buttermilk, and pulse until just blended.

On a lightly floured work surface, using a rolling pin, roll out the dough into a 16-inch (45 cm) square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of 1 1/4 inches (3 cm) while keeping it 16 inches (45 cm) long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the prepared sheets, or freeze at this point.

Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.

Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about 23 minutes.) Let cool.

Delicieux!!  J'ai utilisé des petits bleuets congelés. Le truc c'est de les enfariner congelés et de les garder congelés jusqu'à l'étape de les incorporer dans la pâte. Faire pénétrez avec la main et un essui tout. Rouler rapidement avant que ça dégèle. La pâte n'est pas devenu bleu! 

Au début, je me suis déçue. Ma pâte était très très collante, il m'a fallu rajouter de la farine et j'avais l'impression de faire des gnocchis. J'ai dû mal mesurer mes ingrédients où trop malaxer ma pâte. Ensuite, ma première fournée a légèrement brûlée en dessous. J'ai du mettre une deuxième plaque pour la deuxième, et là c'était parfait. Mais au final, c'est une très bonne recette, avec un bon goût, que je referai. Merci Ricardo ☺☺☺

Marie-Claude J , oui c’est la lame du robot qu’il faut utiliser.

Qu’est ce que dois prendre comme accessoire du robot? Pas le couteau j’imagine?

C'est la première recette qui représente vraiment le gout des scores de la Nouvelle Angleterre

Peut on remplacer la farine régulière par de la farine sans gluten?

Un pur délice ce mélange de moelleux au centre et croustillant à l’extérieur. J’ai dû relire la recette plusieurs fois pour bien comprendre comment mettre les bleuets et faire un rouleau avec la pâte (et non rouler la pâte avec le rouleau à pâtisserie...). Aussi, comme je n’ai pas de robot culinaire, j’ai utilisé un couteau à pâtisserie pour « couper » le beurre avec les ingrédients secs. Par la suite, j’ai mélangé la tasse de babeurre aux ingrédients secs avec une cuillère de bois et cela a très bien été.

Ces scones sont tout simplement incroyablement bon!!! 
Un délice!!

Délicieux , mais le dessous était brulé ? C'est pourquoi 4 étoiles plutôt que 5 .

J’adore!!! Très simple à faire et délicieux!!!

https://cdn.jwplayer.com/v2/media/IRkP7fiU

Make Scone Dough in Your Food Processor

Breakfast, brunch and even teatime will be that much better when you serve these Mixed Berry Scones. Made with Wholesome Organic Cane Sugar and Fair Trade Certified blueberries and strawberries, these Mixed Berry Scones are not only delicious, they're beautiful to look at as well and will be made again and again.

Mixed Berry Scones

all-purpose flour

Wholesome Organic Cane Sugar

unsalted butter (chilled)

cream cheese

egg (lightly beaten)

milk

Fair Trade Certified Fresh Strawberries (hulled and diced small)

Fair Trade Certified Fresh Blueberries

Place a rack in the center of the oven and preheat to 400° F.&nbsp;Line a baking sheet with a piece of parchment.

Sift flour, sugar, salt, and baking powder into a large bowl.

Using a pastry blender, cut in butter and cream cheese until the mixture resembles coarse meal.

Add egg, milk, diced strawberries and blueberries and mix with a rubber spatula until the dough forms a soft ball.

Prepare a clean, flat surface by dusting it with flour and turn the dough out onto it.

Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet. Preslicing the scones allows for easy separation but keeping the wedges together during baking ensures the scones will be a bit more moist.

Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and cool for 10 minutes before serving.

These roasted strawberry and raspberry scones are jammy, tender, and flaky, with a pop of pink citrus sugar that makes them perfect for Valentine’s Day, Easter, Mother&#039;s Day or any excuse you have to bake something pink!

Strawberry and Raspberry Scones

strawberries (about 5 medium, quartered)

raspberries

granulated sugar

Diamond Crystal kosher salt

(226 grams) cup salted butter (cold)

buttermilk (chilled, plus extra for brushing)

turbinado sugar

lemon zest

beet powder

Position a rack to the center of the oven and preheat to 375°F convection (or 400°F standard).

Wash and add the berries to a sheet pan. Bake for 25-30 minutes, or until they are jammy and reduced in moisture by half.

In a large bowl, whisk together the 420 grams flour, 70 grams sugar, and 1 scant tablespoon of salt and baking powder.

Use the larger holes of a box grater to grate in the butter in big shreds.

Working quickly, toss the butter in with the flour to get every piece coated. Use your fingers to press the butter into flattened, pea-sized pieces.

Drizzle in 275 grams of buttermilk. Gently mix it into the dough with your hands. A shaggy dough will quickly form. It will feel flaky, but that’s a good thing.

Even if it’s not perfectly mixed, move it to a work surface. From here, shape it into a large disc, collecting any shaggy bits. Cut this in half and layer the halves on top of each other. Push down, dust with flour, and rotate 90°. Pat it down into a rectangle, cut in half, and repeat. Add flour as needed to “seal” up any butter pockets.

Pat the dough down into a 2-inch high rectangle, then take the roasted berries and layer them on top. Cut the dough in half and layer the pieces on top of each other. Press down (it will be messy!) then rotate and cut the dough down the center again.

This time flip the dough on top so that the dough is on the outside, and all berry layers are now inside the dough. Dust liberally with flour and press this into a 1 1/2 inch tall disc. Place this on a parchment-lined baking sheet and move it to the fridge to chill for 5-10 minutes.

While the dough is chilling, mix together the turbinado sugar, lemon zest and beet powder. Scrunch this with your fingers to make a pink sugar, set aside.

Top 4 berry scones recipes from across the web

The most viewed berry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Triple Berry Scones

Blueberry Scones

Mixed Berry Scones

Strawberry and Raspberry Scones

Top 4 berry scones recipes from across the web

The most viewed berry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Berry Scones

Blueberry Scones

Mixed Berry Scones

Strawberry and Raspberry Scones

The most viewed berry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine