Name: Triple Berry Scones
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 277 g All purpose flour; 50 g Granulated sugar; 2¼ tsp Baking powder; ½ tsp Kosher salt; 1 ea Whole eggs; 106 g Heavy cream (+2 Tbs for brushing); ½ ea Lemon juice; 9 Tbs Unsalted butter (Cold); 2 Cups Mixed berries (frozen); 2 Tbs Coarse sugar (For garnishing)

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A wonderful spring breakfast treat to add to your brunch or breakfast table! This easy triple berry scones recipe make the most of spring and summer berry season utilizing an array of juicy berries. Super quick and easy to make, these scones will be ready for enjoying in no time.

Looking down at an array of scones on a black, round cooling rack with berries scattered about

What is the Secret to Making Good Scones?

Scones can be a super easy breakfast treat once you understand what makes a good scone and what to avoid doing. But what’s the secret to making good scones? Two main things: cold butter and ingredients and not overworking the dough. The first part is easy. Stick the butter in the freezer for a bit before mixing and keep your liquid ingredients cold until needed. Also chill the dough before baking. The second thing comes from having a lumpy crumbly dough and being okay with that. In this recipe, I grate the butter instead of cutting it in to help avoid any overworking. Also recommend not using a mixer as that can overwork your dough pretty quickly.

The Origin Of Scones

Scones date back to Scotland during the 16th century. They were a regular breakfast item made with oats and fruits or sometimes just oats. England started making scones in the 18th century and started adding currants or raisins. Once scones landed in America, yeast was replaced with baking powder and sugar was added as a sweetener (how American!). Read more about it here!

A few triple berry scones on a small wire cooling rack with some berries and jam

Mixed Berry Scones Ingredients

Frozen berries: I prefer to use frozen berries for this fruity bake because they don’t get mushy while trying to mix the dough. I like to use a mix of blueberries, raspberries, and blackberries as I find strawberries to be a little too big.

Major Allergens Present: eggs, gluten, dairy

Equipment Needed

No mixer needed for this recipe!

Box grater: Used to grate the butter. Alternatively you can use a pastry cutter to cut the butter in the flour.

Looking head on at a stack of three scones stacked on top of each other on a small white plate

How to Make Triple Berry Scones:

What are Mixed Berry Scones Made Out Of?

This triple berry scones recipe has few ingredients with the star of the show being the berries! Always use frozen berries for scones because the toughness of the dough will crush fresh berries and ruin the dough’s structure. You can substitute the heavy cream and lemon juice for buttermilk in this recipe.

Grate the Butter and Mix the Dough

This super quick mixed berry scones recipe uses grated butter instead of the cutting method. Grating the butter is an easier way to incorporate the butter with the flour without fear of overworking the flour before you get to the mixing part. Also, it lends to fluffier scones. Since scones need the butter to be SUPER cold to allow for tall and fluffy scones, stick that butter in the freezer for 30 minutes or so before making. After adding the liquid ingredients, be sure to NOT overwork the dough because overworked dough leads to dense and chewy scones. So, expect a few lumps and crumbles in the dough; it’s okay.

Portion, Freeze, and Bake Mixed Berry Scones Recipe

Once you shape your dough into a rough circle, use a knife to cut into eight triangles. Alternatively, you can punch out circles or cut squares. Place on your baking sheet roughly an inch apart and place in the freezer. This part is crucial because you want to firm up the butter again before baking. Slather some cream on top and coarse sugar and bake until light golden brown. Enjoy with some jam or butter and a cup of coffee.

Triple berry scones on a piece of parchment on a round, black, cooling rack

How to Make the Best Triple Berry Scones:

What to Avoid When Making Scones:

Don’t allow your butter to become warm and soft as you should always work with extra cold butter.
Don’t bake your scones right after mixing and shaping the dough. Pop those in the freezer to firm up prior to baking.
Try not to over-mix or overwork the dough because it will cause flat, dense scones.
Don’t use fresh berries! Fresh fruit is easily crushed, and they will create a mess that will harm your scones dough structure.

Enhancing The Best Triple Berry Scones Recipe:

Add some dark or white chocolate chips for a nice chocolate breakfast!
Make a lemon glaze with lemon juice and powdered to make them a little citrus zest.

How to Store and Freeze Mixed Berry Scones

Store the scones at room temperature in a sealed container for up to 3-4 days before they start to mold.
Freeze baked or unbaked scones in a sealed bag for up to 4 months.

One of the triple berry scones on a small white plate with a pat of butter on top

Troubleshooting Triple Berry Scones Recipe:

My scones came out really tough! You overworked the dough! Overworking the dough can come from over-kneading or cutting the butter into the flour using a pastry cutter. When kneading, it’s okay if the dough is crumbly and not super well incorporated, so don’t over do it! Also, grating the butter instead of cutting can help reduce some of the work the flour experiences.
My scones are super flat! Your butter and liquid ingredients were not cold enough OR you didn’t freeze the scones before baking. The butter needs to be really cold so that when it melts and water converts to steam, it bursts up expanding the scone. The colder the butter, the better the steam, so I would throw that butter in the freeze for 30-60 minutes to firm up before mixing.

Something else going wrong? Reach out and we will troubleshoot together!