Mixed Berry and Chocolate Chunk Buttermilk Scones with a Cream Cheese Glaze

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  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    40 mins

  • Servings

    16 scones

  • Calories

    150 kcal

  • Course

    Dessert, Snacks

  • Cuisine

    British

Mixed Berry and Chocolate Chunk Buttermilk Scones with a Cream Cheese Glaze

Bursting with juicy berries and a hit of chocolate chunks with every mouthful, these Mixed Berry Scones made with a faux 'buttermilk,' and are fast and easy to prepare and perfect for your morning or afternoon tea break!

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Ingredients

Servings

Scones:

  • cup cold buttermilk* See Notes
  • ¼ cup sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 2 tablespoons Greek yogurt - I use Chobani Fat Free
  • 1 cup light spelt flour or all purpose/plain
  • 1 cup plain wholemeal flour or white whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoon cold butter chopped
  • ½ cup frozen blueberries
  • ½ cup frozen raspberries
  • ½ cup strawberries , hulled and halved (fresh or frozen)
  • ½ cup frozen blackberries
  • 6 quares chocolate chunks I use Lindt 70%, chopped
  • 1 tablespoon butter (extra) for brushing
  • 2 tablespoons sugar

Cream Cheese Glaze:

  • 4 tablespoons reduced fat/fat free cream cheese
  • 4 tablespoons icing/powdered sugar
  • 2 teaspoons lemon juice freshly squeezed
  • 4 tablespoons low fat/skim milk
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Instructions

  1. Preheat oven to 200C | 390F. Spray a baking tray with cooking oil spray; set aside
  2. Whisk together the buttermilk, sugar, vanilla, egg and greek yogurt. Set aside.
  3. In a separate bowl, mix the flour/s, baking powder and salt together. Cut in the cold butter with a flat-bladed knife (or pastry blender), or with your fingertips, rub butter into flour mixture until it resembles fine breadcrumbs or coarse meal. Gently fold in the berries and half of the chocolate chunks to evenly coat in the flour mix. Add the milk mixture, and stir through until just combined.
  4. Turn onto a lightly floured surface and knead gently until smooth. Pat dough into a 9-inch circle onto your baking tray and sprinkle with remaining chocolate chunks. With a floured knife (dip knife into flour and shake of excess), cut dough into 8 wedges all the way through; then cut those wedges in half to make 16 slices.
  5. Brush with the (extra) butter and sprinkle over the sugar.
  6. Bake for 18-20 minutes, or until set (when a toothpick comes out clean).
  7. Drizzle with the cream cheese glaze

Notes

  • *For ⅔ cup 'faux' buttermilk, mix together 2 ¼ teaspoon lemon juice (or white vinegar), and allow to 'sour' for 5 minutes before adding to any other ingredient. I use low fat or skim milk, and almond milk works also.

Nutrition Information

Show Details
Calories 150kcal (8%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 23mg (8%) Sodium 230mg (10%) Potassium 76mg (2%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 167IU (3%) Vitamin C 5mg (6%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 16scones

Amount Per Serving

Calories 150 kcal

% Daily Value*

Calories 150kcal 8%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 23mg 8%
Sodium 230mg 10%
Potassium 76mg 2%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 167IU 3%
Vitamin C 5mg 6%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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