Best Berry Scones Recipes

BERRY SCONES WITH ORANGE HONEY BUTTER

Steps:

• You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
• In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
• For the scones:
• Preheat oven to 400 degrees F.
• In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
• Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
• Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
• Serve warm with the Orange Honey Butter.

BERRY OATMEAL SCONES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with a silicone baking mat (such as Silpat®).
• Combine oats, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center; pour in butter, milk, and beaten egg. Mix together until a moist dough forms. Fold in berries.
• Turn dough out onto a lightly floured surface and pat into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges. Brush cream over scones and sprinkle tops with turbinado sugar. Arrange on the prepared cookie sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

TYLER FLORENCE'S BERRY SCONES WITH ORANGE HONEY BUTTER

Steps:

• You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
• In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
• For the scones: Preheat oven to 400°F.
• In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
• Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
• Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
• Serve warm with the Orange Honey Butter.

PUMPKIN SCONES WITH BERRY BUTTER

Steps:

• Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour., In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired. , Turn dough onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.

CORNMEAL-BERRY SCONES

Steps:

• Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
• Mix flour, cornmeal, 2 tablespoons sugar, the baking powder, baking soda, orange peel and salt in large bowl. Cut in butter using pastry blender, just until mixture looks like coarse crumbs. Stir in 1/2 cup soy milk and the orange juice just until flour is moistened. Fold in strawberries.
• Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape into two 6 x 1/2-inch rounds on cookie sheet. Brush rounds with 1 tablespoon soy milk and sprinkle with 1 to 2 tablespoons sugar. Cut each round into 6 wedges.
• Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.

THREE-BERRY SCONES

Steps:

• Preheat oven to 400ºF.
• Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder and salt.
• Mix in butter until mixture is size of fine crumbs.
• Stir in buttermilk, then berries.
• On a prepared baking sheet, shape dough into two 7-inch circles.
• Cut each into 6 wedges; coat with butter-flavored cooking spray.
• Bake until cooked through and golden, about 20 minutes.

THREE BERRY SCONES (WW)

Steps:

• Preheat oven to 400ºF. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries. Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray. Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.

MIXED BERRY SCONES RECIPE - (4.3/5)

Steps:

• Scones: Adjust oven rack to upper-middle position and heat oven to 425°F. Line rimmed baking sheet with parchment paper. If your berry mix contains strawberries, cut them in half. Toss berries with confectioners' sugar in bowl; freeze until needed. Combine flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remaining 6 tablespoons butter and pulse until butter is reduced to pea-size pieces, 10 to 12 pulses. Transfer mixture to large bowl. Stir in berries. Beat milk and egg and yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over-mix. Turn out dough onto well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns. Using your floured hands and bench scraper, shape dough into 12 by 4-inch rectangle, about 1 1/2 inches tall. Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles (you should have 8 scones total). Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking. Glaze: While scones bake, combine melted butter and honey in small bowl. NOTE: The second time I made these, I brushed the scones with half and half and sprinkled with coarse sugar. The glaze was okay, but I prefer the crunch of the sugar. Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving. To make ahead: Unbaked scones can be frozen for several weeks. After cutting scones into triangles in step 4, freeze them on baking sheet. Transfer frozen scones to zipper-lock freezer bag. When ready to bake, heat oven to 375°F and extend cooking time in step 4 to 23 to 26 minutes. Glaze time in step 6 will remain at 5 to 8 minutes.

BERRY SCONES

Steps:

• 1. Preheat your oven to 400°F. Line baking sheets with parchment paper and set them aside.
• 2. Combine the flour, xanthan gum, baking powder, salt, and sugar in a large bowl. Transfer a few tablespoons of this dry ingredient mixture to a small bowl and add the frozen berries. Toss to coat the berries and set aside the small bowl.
• 3. To the large bowl with the dry ingredients, add the diced butter. Cut it in until the butter resembles pea-size chunks covered in flour. You can either use a pastry cutter or two knives and pretend like you're cutting steak with them over and over.
• 4. Add the milk to the dry ingredient/butter mixture and stir to combine. The dough will come together. Once the dough has come together, add the berries to the dough and gently fold them in until they are evenly distributed throughout. Handling it as little as possible to keep the butter from melting in your hands, turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick.
• 5. Cut the dough into 8 triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple of inches apart. Brush with a bit of milk and sprinkle with a tiny bit of sugar, if you like.
• 6. Bake for 15 to 20 minutes, until the scones are puffed up and slightly brown around the edges. Serve immediately.

RICH AND SWEET BERRY SCONES

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Line a baking sheet with parchment paper.
• Freeze, then grate 8 T butter over the large holes of a box grater.
• Keep frozen until needed.
• Place the berries in the freezer until needed.
• Whisk the milk and sour cream together in a bowl and refrigerate until needed.
• Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
• Add the frozen grated butter and toss with your fingers until thoroughly coated.
• Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
• Turn the dough and any floury bits out onto a well-floured counter.
• Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
• Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
• Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
• Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
• Sprinkle the berries evenly over the dough, and press them lightly into the dough.
• Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
• Lay the dough seam side down and press into a 12 x 4 inch rectangle.
• Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
• Place the scones on the prepared baking sheet.
• Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
• Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
• Transfer to a wire rack and let cool for at least 10 minutes.
• Serve warm or at room temperature.

DANNON'S SUMMER BERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Ina bowl combine flour, baking powder, baking soda and salt.
• Stir in sugar.
• Add butter and, using a blender, work it into the flour mixture until it resembles a coarse meal.
• Stir in berries.
• In a separate bowl combine egg and yogurt and mix until blended.
• Stir into flour mixture and mix until just blended (dough will be soft).
• Turn onto a floured board and knead lightly 3-4 times. Pat dough into a circle about 1/2 inch thick. Cut dough into 12 wedges and place on an ungreased pan. Sprinkle scones with sugar.
• Bake scones 12-14 minutes or until golden.

MIXED BERRY SCONES RECIPE

Steps:

• 1. Oven 425 degrees. Oven rack to upper middle position. Silpat on baking sheet. 2. Toss berries with confectioner's sugar and freeze until needed 3. Combine flour, 6 TBS butter, granulated sugar, baking powder and salt in food processor and process until butter is fully incorporated about 15 seconds. Add remaining 6 TBS butter and pulse until butter is reduced to pea-size pieces, 10-12 pulses. Transfer mixture to large bowl and stir in berries. 4. Beat milk, egg, and egg yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of of flour remain. Do not overmix. 5. Tour out dough onto well-floured counter and if necessary knead briefly until dough just comes together, about 3 turns. Shape dough into 12" by 4" rectangle about 1 1/2" tall. Using knife cut dough crosswise into 4 equal rectangles. Cut each rectangle into 2 triangles for 8 scones total. Transfer scones to baking sheet and bake until scones are lightly golden on top 16-18", rotating pan halfway through baking. Glaze: Combine melted butter and honey in small bowl. Remove scones from oven and brush with glaze mixture. Return scones to oven and continue to bake until golden brown about 5-8" longer.

MIXED BERRY SCONES

Steps:

• http://www.averiecooks.com/2014/04/the-best-glazed-mixed-berry-scones.html

MOUNTAIN BERRY SCONES

Steps:

• Preheat oven to 400 degrees. Whisk together flours, granulated sugar, baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.
• Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).
• Pat dough into a 6-inch square (about 1 1/4-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.
• Bake on middle oven rack until golden brown and cooked through, 20 to 22 minutes. Transfer scones to a wire rack. Let cool.