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Very berry cream scones

Very Berry Cream Scones Recipe

Katy Hoyng, MS, RDN, LD, SNS
These Very Berry Cream Scones are buttery-soft without the butter! Made with just six simple ingredients, they bake up tender with bursts of wild blueberries and raspberries. Perfect for breakfast, brunch, or an afternoon treat!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 233 kcal

Equipment

  • 1 Half Sheet Pan
  • 1 Parchment Paper Baking Sheets
  • 1 Silicone Spatula

Ingredients
  

  • 2 1/4 Cup all purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/3 Cup sugar
  • 2/3 Cup frozen blueberries or raspberries or a combination of both
  • 1 1/4 Cup heavy cream

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Mix the flour, baking powder, salt, and sugar in a large bowl or stand mixer.
  • Scatter the berries on top of the dry ingredients and then pour in the cream.
  • Mix until a shaggy dough forms.
  • Turn the dough out onto the parchment paper and shape into a flat disc, approximately 9" wide and 1" tall.
  • Cut the dough into 8 triangles and gently spread the triangles apart so that they aren't touching.
  • Bake for approximately 20 minutes, until the edges are golden brown.
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