Recipe: Triple Berry Scones

If two is better than one, than three is better than two, right? Well that answer is a resounding yes when berries are involved, that much I know! Scones with one berry (with me it’s usually strawberry)? Awesome. Scones with two berries? Amazing. But scones with three berries? Transcendent!

I’ll be honest, I really struggled with the desire to turn these into Quadruple Berry Scones. But that just seemed like a slippery slope to Bazillion Berry Scones or Scone Berries where the dough became more berry than scone. Though would that really have been a bad thing? It’d certainly make getting one of your five a day easier if all you had to do was eat a scone. Eat five scones (so not hard to do) and you’re all set for twenty four hours.

Triple Berry Scones

Triple Berry Scones

Instead of breaking into that too-nutritious realm, I reigned my mind in to three berry mix-ins and stopped. Turns out, it was the perfect number. And the perfect combination! Strawberries, blueberries, and raspberries: the strawberries are nice and sweet and mellow; the blueberries add an almost minty burst of refreshment (am I the only one who can taste notes of mint in blueberries?); the raspberries plump up the flavor profile with a slight tartness.

And all these berries keep the scones nice and moist. I’m guessing that unless you completely scorch them in the oven, these scones will not dry out! Next time I may make them with a turbinado sugar topping to add a texture contrast with a little gritty crunch versus the creamy soft scone. Of course I’d also probably top them with clotted cream which would counteract any crunchy texture, but when clotted cream is involved exceptions must be made. Just don’t top with any jams or curds as any additional toppings would overwhelm the delicate balance of berry delight.

Triple Berry Scones

Triple Berry Scones

triple berry scones

  • 200 g all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 50 g ultrafine sugar
  • 1/3 cup raspberries
  • 1/3 cup chopped strawberries
  • 1/3 cup blueberries
  • 150mL whipping cream

Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Sift together the flour, baking powder, and salt. Add sugar. Toss in berries, being careful not to crush them if possible.
Slowly add the cream to moisten the dough until it has come together. Knead a few times, being careful not to overwork the dough and crush the berries.
Place dough on a very floured surface and knead a few more times. Pat out to 1 cm thick. Cut 5 cm rounds from the dough with biscuit cutter and place on a baking sheet lined with parchment paper. Reform and continue until there is no more dough.  Bake for 8-10 minutes (8) until lightly browned and cooked through.

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