Go Back
+ servings
Beautiful shot of cream being spooned onto flaky and fresh berry scones by food photographer Kate O'Brien
Print
No ratings yet

Buttery Scones with Berries and Buttermilk

These flakey, buttery scones are positively bursting with berries and sure to be a new favorite treat!
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: scottish
Keyword: berry scones, buttery berry scones, buttery scones, huckleberry scones, scones with berries, strawberry scones
Yield: 10
Calories: 369kcal
Author: Kate O'Brien

Materials

  • 1 cup Cold Buttermilk
  • 1/2-3/4 cup Honey or Granulated Sugar depending on the sweetness of your berries
  • 1 teaspoon Salt
  • 3 cups All-Purpose Flour + more for dusting
  • 2 1/2 teaspoons Baking Powder
  • 1 cup Cold Butter divided
  • 1/2 cup Fresh Berries patted dry
  • Raw or Demerara Sugar for sprinkling

Instructions

  • Preheat your oven to 375 degrees.
  • Mix your flour and baking powder in a large bowl. Next cut 10 tablespoons of cold butter into roughly 1/2″ cubes. Work your cold butter cubes into the flour mixture with a pastry cutter until you have roughly pea sized crumbs.
  • Then combine your milk, honey or sugar and salt in a medium bowl until dissolved. Taste your berries and adjust your sugar/honey depending on their sweetness.
  • Pour milk mixture into butter and flour crumb and mix with a spoon until the milk is just combined. Then use your hands to bring the mixture to a shaggy dough taking care to not overwork. Rest your dough for a minute while you flour your work surface well. Transfer your dough and roll out to a 14″x8″ rectangle making sure the long side is facing towards you.
  • Soften 4 tablespoons of butter in the microwave at 5 second intervals to avoid melting. Evenly spread your dough with the softened butter and sprinkle with your berries of choice. Press down lightly on the berries to help them adhere to the dough.
  • Now, with the long side facing you, take the dough and bring the bottom third up over the center. Next take the top third and bring that down to meet your bottom edge.
  • Then fold it in half, lengthwise and using your rolling pin again, begin to flatten out into a rectangle about 8″x4″ with the long edge facing you. You may begin to see your berries through the dough.
  • Then cut your scones, using a sharp knife, into either 8 or 12 squares. If you want larger scones (8) cut in half down the middle and then into fourths. If you would like smaller scones (12) cut into thirds lengthwise and then into fourths. You can also create the traditional triangular scones by cutting each of your squares in half on the diagonal. Smaller scones will require less baking time than the larger ones.
  • Transfer your cut scones onto a parchment lined, rimmed baking sheet. Then melt the remaining 2 tablespoons of butter and brush the tops of your scones with it. Sprinkle with a bit of raw sugar or demerara sugar.
  • Bake for 20 – 30 minutes, until your scones are golden brown. Remove from oven and cool on a wire rack. Serve warm or cool and store in an airtight container for later.

Nutrition

Calories: 369kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 511mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 608IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg