Mixed Berry and Chocolate Chip Scones Recipe

Introduction

These homemade scones are tender, flaky, and bursting with fresh fruit or chocolate chips. Perfect for breakfast, brunch, or an afternoon treat, they are simple to prepare and bake to golden perfection. Choose your favorite mix-in for a personalized touch.

Ingredients

• 2 ¼ cups (270g) all-purpose flour
• ½ cup (99g) granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup (113g) cold unsalted butter, cubed
• ½ cup (118ml) buttermilk
• 1 tsp vanilla extract
• 1 large egg
• 1 cup (170g) chocolate chips (mini preferred)
• 1 cup (170g) white chocolate chips
• 1 cup (120g) fresh raspberries, broken into pieces and frozen
• 1 cup (150g) blueberries
• 1 cup (167g) strawberries, chopped

Instructions

1. Step 1: If making raspberry scones, add an additional ¾ cup flour (90g). For blueberry or strawberry scones, add ¼ cup flour (30g) to the base flour. This extra flour balances the moisture from the fresh fruit.
2. Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour using your hands or a pastry cutter until pea-sized pieces remain.
3. Step 3: Make a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Stir gently with a spatula until the dough is thick and sticky. Fold in your choice of mix-ins (chocolate chips or fresh fruit).
4. Step 4: Turn the dough onto a silicone mat or clean kitchen counter and knead lightly until all flour is incorporated. Add 1-2 tablespoons of flour if the dough is too sticky.
5. Step 5: Fold the dough for flakiness: fold in half, press down lightly, turn 90 degrees, fold in half again. Repeat this folding and turning 4-5 times.
6. Step 6: Shape the dough into an 8-10 inch disc about 1.5 to 2 inches thick. Refrigerate for 5-10 minutes to firm up.
7. Step 7: Cut the dough into 8 equal wedges using a knife or pizza cutter.
8. Step 8: Place the scones 2-3 inches apart on a baking sheet lined with parchment paper or a silicone mat.
9. Step 9: Freeze the scones for 30 minutes. During the last 5 minutes, preheat the oven to 400ºF (200ºC).
10. Step 10: Brush the tops with egg wash (1 large egg mixed with 1 Tbsp water), buttermilk, or heavy cream. Sprinkle with coarse sanding sugar if desired.
11. Step 11: Bake for 20-26 minutes or until lightly golden. Let cool before serving.

Tips & Variations

• Use frozen raspberries rather than fresh to avoid soggy dough and preserve berry shape.
• Add an extra tablespoon of flour if dough feels too wet for easier handling.
• Try substituting buttermilk with plain yogurt thinned with a little milk if you don’t have buttermilk on hand.
• For a classic scone, omit mix-ins and add a teaspoon of lemon zest to the dough.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled scones wrapped tightly for up to 3 months. Reheat in a warm oven for 5-7 minutes to refresh their flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make scones without fresh fruit?

Yes! These scones are delicious plain or with chocolate chips. Simply omit the fruit and adjust flour as needed for dough consistency.

What is the best way to cut scones?

Use a sharp knife or pizza cutter to cut the dough into wedges. Press straight down without twisting to avoid compressing the dough, which helps maintain fluffy layers.

Mixed Berry and Chocolate Chip Scones Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

These delightful scones are a perfect balance of flaky texture and rich flavors, featuring a choice of mix-ins including chocolate chips, fresh raspberries, blueberries, or strawberries. The recipe includes tips for adjusting flour amounts based on the fruit used to ensure the dough holds together beautifully. With a simple folding technique to create flaky layers and a golden crust brushed with egg wash, these scones make an excellent treat for breakfast or afternoon tea.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups (270g) all-purpose flour
• ½ cup (99g) granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt

Butter

• ½ cup (113g) cold unsalted butter, cubed

Wet Ingredients

• ½ cup (118ml) buttermilk
• 1 tsp vanilla extract
• 1 large egg

Mix-ins (choose one)

• 1 cup (170g) chocolate chips (mini recommended)
• 1 cup (170g) white chocolate chips
• 1 cup (120g) fresh raspberries, broken into pieces and frozen*
• 1 cup (150g) blueberries*
• 1 cup (167g) strawberries, chopped*

For Egg Wash

• 1 large egg + 1 Tbsp water

*Note: Adjust flour if using fresh fruits as per directions.

Instructions

1. Adjust flour for fruit scones: If making raspberry scones, add an additional ¾ cup (90g) flour; if using blueberries or strawberries, add an extra ¼ cup (30g) flour to compensate for the moisture from the fruit.
2. Combine dry ingredients and butter: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold, cubed butter and cut it in using your hands or a pastry cutter until pea-sized bits remain.
3. Add wet ingredients: Make a well in the center of the dry mixture. Pour in buttermilk, vanilla extract, and egg. Stir gently with a spatula until a thick and sticky dough forms. Fold in your choice of mix-ins gently.
4. Knead the dough: Lightly flour a silicone mat or counter surface. Gently knead the dough just until all the flour is incorporated; add 1-2 tablespoons more flour if dough is too sticky.
5. Lamination for flakiness: Fold the dough in half, press lightly, turn 90 degrees, and fold in half again. Repeat this folding and turning 4-5 times to create flaky layers.
6. Shape and chill: Shape the dough into an 8-10 inch disc about 1.5 to 2 inches thick. Refrigerate for 5-10 minutes.
7. Cut the scones: Using a knife or pizza cutter, cut the dough into 8 equal wedges.
8. Prepare for baking: Place scones 2-3 inches apart on a baking sheet lined with a silicone mat or parchment paper.
9. Freeze and preheat: Freeze the shaped scones for 30 minutes. In the last 5 minutes, preheat the oven to 400°F (204°C).
10. Apply egg wash and bake: Brush the tops with egg wash (1 egg + 1 Tbsp water), or alternatively buttermilk or heavy cream. Sprinkle with coarse sanding sugar if desired. Bake for 20-26 minutes until lightly golden.
11. Cool and serve: Remove from oven and allow scones to cool slightly before serving.

Notes

• Adjust the flour amount when adding fresh fruit to ensure proper dough consistency.
• Use frozen raspberries broken into pieces to prevent excess moisture and bleeding color.
• Cold butter is essential for flaky layers in scones.
• The lamination folding process is key for a tender and flaky texture.
• Egg wash gives the scones a beautiful golden and shiny finish, but buttermilk or cream can be used as alternatives.
• Scones can be frozen before baking and baked directly from frozen, just adjust baking time slightly if needed.

Keywords: scones, chocolate chip scones, raspberry scones, blueberry scones, strawberry scones, flaky scones, breakfast scones, easy scones recipe, buttermilk scones