I love a scone in the morning with a cup of coffee. I often get them at a coffee shop and every time I always tell myself that I should just make them at home. They are so easy to make and come together pretty easily.

It’s so simple I don’t understand why I ever bought premade scone mixes in the past. The ingredients are so simple and are probably in everyone’s pantry already.

I’ve always made this basic scone recipe for as long as I can remember, and it’s my mom’s go-to as well.

I just adapted our classic recipe and added TONS of berries. It is berry season so I just wanted a scone that was overloaded with Strawberries and Blueberries. I noticed most recipes call for 1 cup of berries, so I decided to do 1 cup of each. Double the berries, double the fun.


INGREDIENTS:

  • 2 + 3/4 cups of flour

  • 2 tsp of baking powder

  • 1/3 cup of sugar

  • 1/2 tsp of salt

  • 1/2 tsp of baking soda

  • 4 oz of cold butter, cut into small cubes

  • 1 egg

  • 2 tbsp of heavy cream

  • 1/2 cup of milk (I used oat milk)

  • 1 cup of strawberries

  • 1 cup of blueberries

DIRECTIONS:

  1. Preheat your oven to 400 F and line a baking sheet with parchment paper or a baking mat.

  2. In a large mixing bowl; combine the flour, baking powder, baking soda, salt and sugar. Mix to combine all the ingredients.

  3. Cut your butter into small chunks and then using your hands, work it into the dry ingredients.

  4. Add in the egg, milk and cream. Use a fork or spoon to mix the wet ingredients in.

  5. Cut your strawberries in quarters and add them to your mixing bowl. Add in the Blueberries and either using your hands or spatula, fold in the berries.

  6. On a floured surface, roll out the dough into an 8-inch circle. Cut the circle into 8 slices and transfer onto a baking sheet.

  7. Lightly brush each scone with some of the heavy cream and sprinkle a little sugar on each.

  8. Bake scones for about 20 minutes, or until edges start to turn golden. If your scones are on the thicker side, they might need an additional 3-4 minutes.

Let cool slightly before serving. Store in an airtight container for up to 4 days. When you want to reheat, pop them in the toaster oven for a few minutes!

These also freeze very well. Keep frozen for up to two months in a freezer bag!

Similar Posts