Blueberry and Raspberry Scones
Bursting with juicy berries and heavenly aromas, these blueberry and raspberry scones are the perfect treat for brunch, tea time, or a cozy afternoon indulgence. Made with a rich, buttery dough and laced with fresh blueberries and raspberries, these scones are delightfully tender yet slightly crisp on the outside. A hint of vanilla enhances the flavors, while an optional sprinkle of turbinado sugar adds a satisfying crunch and subtle sweetness. With just 15 minutes of prep and 20 minutes of baking, you'll have warm, golden scones fresh from the oven in no time. Serve them with clotted cream, butter, or your favorite jam for a truly irresistible experience. Perfect for berry lovers and home bakers alike, this easy recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 cup blueberries
- 0.5 cup raspberries
- 1 large egg
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.
Slowly pour the wet ingredients into the dry ingredients and gently mix just until the dough comes together. Be careful not to overmix.
Fold in the blueberries and raspberries carefully to avoid breaking them.
Turn the dough out onto a lightly floured surface and shape it into a disc approximately 1 inch thick.
Cut the disc into 8 equal wedges and place the scones onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, lightly brush the tops of the scones with a bit of heavy cream and sprinkle with turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 299.8 g | 109% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 102.2 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 103 mg | 8% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
