Ooh, it’s cold outside! It’s -9 degrees F in Chicago, too cold to head down the street for scones so Shane baked us a handmade batch of berry scones from scratch. Make this easy berry scone recipe for fresh, warm blueberry scones and raspberry scones at home.
Cold weather is the best baking weather. There’s just something about the temps dropping that makes me want to turn on the oven.
Scone City is our favorite neighborhood treat spot. We walk there for weekend scones more often than we should. Liam’s favorite scone is the plain buttermilk with clotted cream; Elise chooses blueberry with lemon glaze (like me). Shane’s easy berry scone recipe is a pretty good substitute.
Supplies for making (with links and images from affiliates):
- Silicone baking mats
- Baking sheets – upgrade to ceramic baking sheets for aluminum-free baking
- Organic oat flour
Easy berry scone recipe – makes both raspberry and blueberry scones:
We started with this Cranberry Scone recipe and made some modifications to reduce the sugar and add in some whole grains and fiber, plus this handy tip for how to make your own buttermilk at home. Use as much or little fruit as you like.
- 2 cups all-purpose flour
- 1 cup oat flour
- ¼ cup sugar plus a bit more for dusting
- 2-1/2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup cold butter
- 1 cup milk + 1 tablespoon vinegar (or lemon juice) to make buttermilk
- Fresh raspberries and blueberries (to taste)
- 1 teaspoon grated lemon peel
- 1 tablespoon milk
- Stir together the milk and vinegar (or lemon juice) and let sit about 5 minutes to curdle into buttermilk.
- Combine flour, ⅓ cup sugar, baking powder, salt and baking soda in a bowl. Cut in the butter until the mixture is combined and crumbly. Stir in the buttermilk just until combined. Fold in the lemon peel if using.
- Turn onto a floured surface; divide dough in half. Add raspberries into one portion and blueberries into the other, folding them lightly as possible to avoid squishing the fruit too much.
- Lightly roll each portion into a ball and pat into 6-in. circles. Cut each circle into six wedges. Place on a baking mat-covered baking sheet or use unbleached parchment paper. Brush with milk and sprinkle a bit of sugar on top of scones. Bake at 400° for 15-20 minutes or until golden brown. Makes 12 scones.
Still cold outside? Here are more good baking recipes to try at home on snow days: healthy sweet potato crackers and meyer lemon waffles with maple blackberry compote.
Next time I’d like to try to make the lemon glaze that Scone City puts on top of its blueberry scones. Do you like iced scones, or do you prefer yours plain?
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