Mixed Berry and Chocolate Chip Scones Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Shape and chill: Shape the dough into an 8-10 inch disc about 1.5 to 2 inches thick. Refrigerate for 5-10 minutes.
- Cut the scones: Using a knife or pizza cutter, cut the dough into 8 equal wedges.
- Prepare for baking: Place scones 2-3 inches apart on a baking sheet lined with a silicone mat or parchment paper.
- Freeze and preheat: Freeze the shaped scones for 30 minutes. In the last 5 minutes, preheat the oven to 400°F (204°C).
- 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.
- 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
