These berry scones are ideal for a festive 4th of July weekend. They work equally well for breakfast, brunch, or served as a dessert with vanilla ice cream. I like to drizzle a little honey over warm scones and enjoy them with coffee or tea. You can make them with either fresh or frozen berries — blueberries, raspberries, blackberries, or strawberries all work. For Independence Day I often use a mix of blueberries and raspberries to create red, white, and blue colors. They’re a simple, crowd-pleasing treat.
I often prepare these scones in a Thermomix® because its kneading function gently incorporates the berries without crushing them or turning the dough one uniform color. If you don’t have one, a stand mixer or gentle hand mixing produces excellent results as well.
What’s your favorite type of scone?
Berry Scones
- 2 1/3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 4 tbsp cold butter
- 1 tbsp baking powder
- 1 egg
- 1/2 cup milk (plus extra if needed)
- 1/3 cup blueberries
- 1/3 cup raspberries
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Combine the flour, sugar, salt, cold butter, and baking powder in a Thermomix® mixing bowl or a stand mixer. Pulse or blend briefly until the mixture resembles coarse crumbs (about 10 seconds on medium speed).
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Add the egg and milk and mix briefly until the dough comes together, taking care not to overwork it (about 5 seconds on low speed). If the dough seems too dry, add a little more milk, 1 teaspoon at a time.
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Gently fold in the berries—use the Thermomix® knead function for about 15 seconds or fold them in by hand to avoid breaking them.
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Preheat the oven to 425°F (220°C).
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Turn the dough onto a lightly floured surface, pat it into a circle or rectangle about 1 inch thick, and cut into triangles or rounds.
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Place the scones on a baking sheet lined with parchment paper and bake for 15–20 minutes, or until they are puffed and golden brown.
Notes: For best texture, keep the butter cold and handle the dough as little as possible. If using frozen berries, do not thaw them first to prevent the dough from becoming soggy. Serve warm, with honey, jam, or clotted cream.
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