American Baking Blackberry Blueberry Breakfast Brunch Cranberry English Heavy Cream Orange Quick Kitchen Raspberry Scone

Berry Scone

Try using any combination of berries and citrus - blueberry with lemon, blackberry with orange, etc. I've also really enjoyed the combination of dried cranberries with blood orange zest & juice.

Makes 8 scones
Cooking Time: 30 minutes


1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons cold, unsalted butter, cut into cubes
1 cup berries — fresh blueberries, raspberries, blackberries, etc.
Zest of 1 orange (1-2 tablespoons)
1 cup heavy cream or whole milk
2 tablespoons sanding sugar


Preheat the oven to 400° F.

In a large bowl combine the flours, baking powder, salt, and sugar.

Chop the cubed butter into the flour mixture with a pastry blender until the mixture resembles coarse crumbs.

Add the cream and stir gently just until the dough is incorporated.

Carefully fold in the berries and orange zest.

Turn the dough out onto a lightly floured surface and shape into a log about 12 inches long and 3 inches wide.

Cut the log into 4 equal squares. Cut the squares in half diagonally forming the final shape of the scones.

Place the scones on a parchment paper lined baking sheet.

Sprinkle the tops with sanding sugar.

Bake in the preheated oven for 15-20 minutes, until lightly browned on the edges.

Serve warm if possible.


These scones can be made with just one type of flour. I like the combination of all-purpose & wheat flours to allow for a slightly healthier version without the heaviness that using only wheat flour can sometimes create.

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