These Berry Scones are a delicious way to use fresh or frozen fruit to create a batch of baked goods for breakfast.
I love scones but I hadn’t made this recipe in over 10 years. Arizona is not a good place to get locally grown fresh fruit like strawberries and raspberries. Soon after we moved to Minnesota, fresh strawberries came into season AND I won a gallon-sized bag of frozen raspberries in my first horticultural club meeting.
I needed ways to utilize my new bounty. I reworked this old recipe, reducing the fruit amount and adding white chocolate chips. That extra sweet kick really elevates the fruit!
Bready or Not Original: Berry Scones
These Berry Scones are a perfect breakfast, delicious at room temperature or warmed in the microwave. They can be frozen after baking, making this is a convenient make-ahead recipe. Don’t thaw the fruit if it’s frozen or it’ll be mushy and juicy. Use only fresh or frozen fruit.
Equipment
- cookie sheet or scone pan
- nonstick spray
Ingredients
Scones:
- 1/2 cup strawberries or raspberries (fresh or frozen) about 3oz
- 3 Tablespoons white sugar separated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter
- 2/3 cup milk or almond milk
- 1/2 cup white chocolate chips
Topping:
- 1 Tablespoon coarse or white sugar optional
Instructions
- Preheat oven at 400 degrees. Lightly grease a cookie sheet or line with parchment paper, or use a scone pan.
- Use kitchen shears or a knife to cut the fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
- Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or a fork to cut it in. Don’t completely mix in butter, but leave some pea-sized pieces throughout. Stir in milk. Fold in the white chocolate chips followed by the berries.
- Flour hands to coat. Gently knead and turn the dough to incorporate the dry bits from the bottom of the bowl. Sprinkle dough with extra flour if it’s too sticky to work with.
- If using a cookie sheet for baking, pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them; they will spread. Alternatively, press handfuls of dough into a scone pan, filling each empty space to the end to create even pieces. Sprinkle the tops with coarse or white sugar, if desired.
- Bake 20 to 25 minutes or until the tops are beginning to brown. Remove them from pan. Scones can be eaten immediately, or will keep in a sealed container at room temperature for up to 2 days. Freeze them to enjoy later.
