Food & Drink

Mixed Berry Scones

Scones have become a new favourite in our house. I’ve been using this as abase recipe. This is a great basic recipe that can be adapted for multiple different flavours, both savory and sweet. I love to make scones for breakfast, but they are also great for the midday lull with a coffee or a cup of tea. 

Today I’m going with mixed berry scones. I use frozen berries because I often have frozen fruit in my freezer. This recipe calls for buttermilk, which I don’t usually keep on hand. I do, however, always have milk and vinegar and you can make your own buttermilk by using 1 cup of milk to 1 tablespoon of vinegar and leave it to sit for 10 minutes. BAM, buttermilk. So, I do this first. Also, there is a chill time of 20 minutes, you could wait to preheat until then, I’m too busy baby and pet wrangling so I do it first. Anyways, let’s get into it.

Token ingredient shot. Also, I’m lactose intolerant.

You mix your dry ingredients first, and then incorporate the cold butter. I work it into the flour with my hands until it looks like this.

I don’t know why I don’t just buy a pastry cutter for this.

Now add in the berries. That buttermilk you made? Take it out of the fridge and combine it with the egg and vanilla. Pour it onto the dry ingredients and mix until JUST combined. Dump your dough onto a floured surface.

Flour your hands and kneed the dough gently, then work it into a disk.

Make sure you flour your hands. This gets sticky.

Cut into 8 wedges and chill for 20 minutes.

Chill time can be preheat time.

Brush the tops with your left over buttermilk and bake for 20 minutes or until golden brown and you’ve got scones.

Hope you aren’t cutting carbs.

Pour yourself a cup of tea/coffee and try not to eat them all in one sitting! These are both baby and husband approved. Enjoy!

You will need:

  • 2 1/2 cups flour (small amount more for flouring your work surface)
  • 4 tbsp granulated sugar 
  • 1 tbsp baking powder
  • 1/2 tsp salt 
  • ½ cup cold unsalted butter, cubed 
  • ⅔ cup cold buttermilk (a small amount more for brushing the top of scones)
  • 1 large egg
  • 1 tsp vanilla
  • 1 ½ cup frozen mixed berries


  1. Preheat oven to 400F. (If using my buttermilk trick, do this now!)
  2. Mix together flour, sugar, baking powder, and salt.
  3. Add butter, and with either a pastry cutter, two forks, or your hands (what I do), mix in butter until mostly mixed in (a course grainy texture with some bigger pieces left)
  4. Mix in berries.
  5. Combine buttermilk, egg, vanilla, then pour over dry ingredients. Keep extra buttermilk aside for later.
  6. Mix until JUST combined, pour onto floured work surface.
  7. With floured hands, quickly and gently need into shaggy ball, and work into a 6” disk.
  8. Cut into 8 wedges and place onto a baking sheet lined with parchment paper. Chill uncovered for 20 minutes.
  9. Brush the tops with remaining buttermilk, bake for 20 minutes or until golden brown.

You can use the base of this recipe and make any flavour you’d like. I’ve also done raspberry chocolate chip (AMAZING), by subbing the mixed berries for 1 cup raspberries and a 1/2 cup chocolate chips. Let me know if you give them a try!

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