Recipes

Triple Berry Scones

I don’t know about the rest of the world, but here in the Upper Peninsula of Michigan spring hasn’t quite made its appearance yet. Ours days for the last few weeks have consisted of cold temps, rain, and some snow mixed in there. YUCK. With this gloomy weather I have been craving color in my baking and cooking. You may have read from past posts, but scones are one of my favorite sweets. These were a staple in my house growing up, and they have continued to be a favorite in our house. One of the reasons I love baking scones so much is that you can add whatever the heck you want to them. Chocolate chips, cinnamon chips, fruit, you name it! The options are endless. The recipe I’m going to share with you today is a frequent request for Ben to bring to school to share with his teacher friends. These are full of color and flavor. Scones are one of my favorite things to bake for others and I hope you find as much joy from these delectable triangles as we do.

First start by preheating your oven to 400 degrees F.

Place a stick of butter into the freezer and chill for about 30 minutes. This right here is my little secret to making the best scones. Chilling the butter this way makes it much easier to work with and allows it to melt perfectly while baking.

Mix your dry ingredients together in a medium size bowl.

Grate the entire stick of butter using a cheese grater.

Cut the butter into the dry ingredients using a pastry cutter until it’s corn meal consistency.

Make a “well” in the center and add the egg, vanilla, and milk. Mix together until well combined.

Add in the fruit. I used a frozen triple berry fruit blend from Target. It consists of raspberries, blackberries, and blueberries. You can use whatever type of fruit suits you best!

You may need to get messy at this step and use your hands to mix in the fruit evenly throughout the dough.

On a lightly floured surface, toss the dough and form it into two balls. Pat the balls into 1-2 inch thick circles.

Using a knife, cut the circles into 8 triangles. You will end up with 16 triangles.

Place on a baking sheet. Bake for 12-15 minutes. When done, allow to cool for 30 minutes.

I highly recommend pairing these scones with a lemon glaze. Its super easy and adds the perfect touch to these already delicious treats.

To create your glaze, mix confectioners sugar, half-and-half, vanilla, lemon juice, and lemon zest together with a whisk.

Allow the scones to completely cool. Using a pastry brush, generously brush glaze onto the scones.

Serve and enjoy!

Thanks for reading,

Colleen ❤

14 thoughts on “Triple Berry Scones

  1. I must say that this recipe is the tastiest, easiest recipe one can make. I have used Colleen’s recipe for the blueberry scones for an entire 5th grade classroom and faculty at school. I have received amazing compliments!!! Truly the BEST scone recipe by far! I always give you the credit for the recipe. Thank you Colleen and keep up the great work with your blogs!!!

    Liked by 1 person

    1. You can absolutely make the glaze without lemon zest. I add it in because it adds a nice bite and a bit of color but it’s not an essential ingredient! Let me know how they turn out 😊

      Like

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