Tender cakes naturally sweetened with mixed berries then glazed with icing sugar, these Berry Scones pair perfectly with your midday coffee or tea.
Why didn’t anyone tell me scones could be this good?!
For so long, I thought of scones as the English equivalent of tea biscuits. The only time I ever had a tea biscuit, I was less than impressed. They seemed like very simple little cakes, neither sweet nor savory, that tended to be a tad dry at times. I extended that impression to scones. Boy, was I wrong.
Not only are there English and American scones (more on that later), both versions are delectable little morsels of dough, full of moisture and flavor, plus whichever ingredients and toppings you prefer. I learned this (much later in life than I should have, I’m embarrassed to say) when I visited a bakery that had just opened up in my neighborhood. Behind the glass was an array of berry scones covered in icing. I pointed eagerly and asked the woman behind the counter to identify these strange concoctions. “Why, they’re scones, of course!”
Of course.
Since then, whenever I am expecting company for tea, I reach for this recipe. They are more than a finger food but not really a dessert. They’re sweet but with a neutral batter. They are easy enough to make but involved enough that your guests will be flattered by the effort. They’re the perfect midday treat! Whether served with your favorite hot beverage or alone as a snack, these berry scones are more than your typical tea biscuit. SO much more!
Are there English and American scones?
Any American who has visited Britain (and, conversely, any Brit who has visited America) can attest: the scone undergoes some changes when it crosses the Atlantic. Scones in their native England are simpler, usually made with little more than flour, sugar, butter, milk or cream, and baking powder. Some sweetness is provided in the form of raisins, but for the most part, it is the clotted cream, butter, and jams that fulfil that role. American scones, on the other hand, use egg, buttermilk, and add-ins like chocolate chips, nuts, spices, and berries. They can usually be identified by the sugar sprinkled over them. What’s more, the English scone’s texture is crumbly and dry. That’s because they are usually served with a hot drink. American scones have a cake-like consistency, making them more like a dessert that doesn’t need a beverage to supplement them. If you can’t guess, this recipe is for American scones.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, very cold (frozen preferred)
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 1 1/2 cups mixed berries (such as raspberries, blackberries, and blueberries)
- 1 cup powdered sugar
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp water
- 1/4 tsp vanilla extract
- poppy seeds for sprinkling (optional)
Instructions
Prep Time: 30 minutes
Bake Time: 20 minutes
Yields: 16 scones
Step 1. Preheat your oven to 375°F and line a cookie sheet with parchment paper.
Step 2. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Step 3. Pour heavy cream into a measuring cup, add 1/2 teaspoon vanilla extract, and stir. Gradually mix this into the dry ingredients until just combined, being careful not to overwork the dough.
Step 4. Transfer the dough to a floured surface. Scatter the berries on top and gently fold them into the dough.
Step 5. Divide the dough in half, shape each half into an 8-inch round disc, and cut each disc into 8 wedges. Place the wedges on the prepared cookie sheet.
Step 6. Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and baked through.
FAQs & Tips
Let them cool completely then store them in an airtight container at room temperature in a cool, dry place. They should last for a couple of days. If you want them around longer, you can freeze them for up to three months. A couple of hours before you would like to eat one, take a frozen scone out and leave it at room temperature to thaw.
Not really. You’ll still end up with berry scones, though their path to your plate may vary a bit. Procuring fresh berries, for example, may depend on whether they’re in season. Frozen berries, on the other hand, are ready when you are. Fresh berries are also more delicate and won’t keep their shape as well as frozen fruit during the mixing process. All that being said, fresh berries will have a more pronounced taste while the frozen berries will not only taste muted, they will release moisture into the dough as they thaw. To combat this, toss the frozen berries in flour before adding them to the dough.
This is the not-so-secret secret to flaky scones. Frozen butter keeps its solidity even when mixed with the rest of the ingredients. When the mixture is eventually baked, the little bits of butter scattered throughout melt. The resulting steam helps leaven the scones; hence, the light and flaky texture we all know and love. You may also find it easier to mix everything without overdoing it when the butter is still solid. That pea-like consistency is easier to attain when the butter has yet to melt.
Serving Suggestions
Regardless of which side of the Atlantic you enjoy these scones, they will always taste great when paired with tea or coffee. If you typically take sugar with your hot beverages, you may want to hold off until you’ve chased a bite of your scone with a sip to see whether it actually needs it. The sweetness in the scone may be sufficient. If you have guests coming over, you should put out some butter, clotted cream (sometimes called double cream), and an assortment of fruit jams and let them dress their scones in whichever way they see fit.
Berry Scones
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter very cold (frozen preferred)
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 1 1/2 cups mixed berries such as raspberries, blackberries, and blueberries, fresh or frozen
- 1 cup powdered sugar
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp water
- 1/4 tsp vanilla extract
- poppy seeds (optional for sprinkling)
Instructions
- Start by preheating your oven to 375°F and lining a cookie sheet with parchment paper.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour heavy cream into a measuring cup, add 1/2 teaspoon vanilla extract, and stir. Gradually mix this into the dry ingredients until just combined, being careful not to overwork the dough.
- Transfer the dough to a floured surface. Scatter the berries on top and gently fold them into the dough.
- Divide the dough in half, shape each half into an 8-inch round disc, and cut each disc into 8 wedges. Place the wedges on the prepared cookie sheet.
- Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and baked through.
