Triple Berry Scones
User Reviews
5.0
15 reviews
Excellent
Triple Berry Scones
Report
Full of fruit and light as air, these beautiful scones are a must for weekend breakfasts in summer.
Share:
Ingredients
- 2 medium eggs
- 1/2 cup sour cream or crème fraîche
- 1/2 teaspoon pure vanilla
- 2 cups organic all-purpose flour plus more for rolling
- 2 1/2 teaspoons baking powder
- 1/4 cup raw cane sugar
- 1/2 teaspoon sea salt
- 3/4 cup unsalted butter chilled (1 1/2 sticks)
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup sliced strawberries
- 1 egg
- 1 Tablespoon milk
- sugar for sprinkling (I used demerara)
Add to Shopping List
Instructions
- Preheat the oven to 400F. Slip a sheet of parchment paper onto a rimmed baking sheet.
- In a small bowl, beat the eggs with a fork. Add the sour cream and vanilla. Mix well.
- In a large bowl, combine flour, baking powder, sugar and sea salt. Using the large side of a box grater, grate the butter into the flour. Use your fingertips to lightly toss the butter into the flour mixture. Add the egg mix to the flour. Fold lightly with a spatula until just combined.
- Dust the counter with flour and empty the bowl into the surface. Gather the dough together, pressing it a bit, but not working it much. Dust with flour if needed and roll dough into a 12-inch square.
- Fold the dough in thirds, then in thirds again to make a 4-inch square. Return to the bowl and freeze for 5 minutes.
- Roll the dough into a 12-inch square. Scatter berries evenly onto the dough and then roll it into a cylinder. Press down gently on the roll to flatten slightly, then cut it into 10 wedges with a sharp knife.
- Transfer the scones to the baking sheet. Whisk an egg with 1 tablespoon of milk for an egg wash and brush the tops of the scones (this helps them to brown nicely). Sprinkle with a little extra sugar if desired.
- Place on the middle rack of the oven and bake for 20-25 minutes or until golden brown on top. Cool slightly before serving.
Notes
- While these scones are best enjoyed on the same day they are made, the leftovers made for a spectacular strawberry shortcake on the second day.
Nutrition Information
Show Details
Calories
180kcal
(9%)
Nutrition Facts
Serving: 10scones
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
