Triple Berry Scones
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.
Equipment
- Box grater or a pastry cutter
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
Instructions
- Mix together the dry ingredients and set aside until needed.
- Whisk together the cream, egg, and lemon juice and set aside in the fridge until needed.
- Grate the butter using the large round holes side of a box grater. Work quickly before the butter warms too much in your hand. Alternatively, you can cut the butter in with the flour using a pastry cutter until they are half a pea sized.
- Toss the butter in with the dry ingredients (skip if you cut in the butter with a pastry cutter) then toss in the mixed berries.
- Pour in the wet ingredients and knead into a loose dough. Try not to overwork the dough. Place onto a floured working surface, and shape into a circle roughly 1¼ - 1½ inches thick.
- Using a bench scraper or a knife, cut into 8 triangles and transfer to a sheet pan lined with parchment paper or a silpat roughly one inch apart. Place in the freezer for 30 minutes.
- Preheat the oven to 375℉ and brush the tops of the scones with heavy cream then coarse sugar. Bake for 25-30 minutes or until light golden brown. Serve warm or at room temperature.
Nutrition
Calories: 329kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 271mgPotassium: 75mgFiber: 2gSugar: 10gVitamin A: 607IUVitamin C: 1mgCalcium: 87mgIron: 2mg
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