Three Berry Scones
Bursting with vibrant flavor and buttery perfection, these Three Berry Scones are the ultimate treat for breakfast or brunch. Made with a trio of blueberries, raspberries, and strawberries—fresh or frozen—these scones offer a delightful combination of tart, sweet, and juicy bites in every piece. The tender, flaky dough comes together easily with cold, cubed butter and a splash of heavy cream, creating that classic bakery-style texture. Each wedge is brushed with cream and sprinkled with coarse sugar for a golden, crisp finish. Ready in just 35 minutes, these homemade scones are perfect served warm with a dollop of clotted cream or your favorite jam. Treat your family to these simple yet show-stopping Three Berry Scones, and enjoy a bakery-worthy experience from the comfort of your home!
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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, plus extra for brushing
- 1 unit large egg
- 1 teaspoon pure vanilla extract
- 0.5 cup fresh or frozen blueberries
- 0.5 cup fresh or frozen raspberries
- 0.5 cup fresh or frozen chopped strawberries
- 2 tablespoons coarse sugar (optional, for sprinkling)
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 flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until the dough just comes together.
Gently fold in the blueberries, raspberries, and chopped strawberries. Be careful not to overmix, especially if using fresh berries, to avoid squashing them.
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, leaving space between them. Brush the tops with a bit of extra heavy cream and sprinkle with coarse sugar, if using.
Bake for 18-20 minutes, or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean.
Allow the scones to cool slightly before serving. They are best enjoyed warm, but you can store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 111.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 214 mg | 16% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 770 mg | 16% | |
*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.
