Strawberry Blueberry Scones
Delightful strawberry blueberry scones, perfect for breakfast or snacks, bursting with fresh fruit flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup fresh strawberries, chopped
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter with a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries and blueberries, being careful not to crush the fruit.
- In a separate bowl, mix the heavy cream, egg, and vanilla extract until just combined.
- Pour the wet ingredients into the dry mixture. Stir gently until just combined, avoiding overmixing.
- Turn the dough out onto a floured surface. Knead gently a few times, then shape it into a circle about 1 inch thick.
- Cut the dough into wedges and place them on the prepared baking sheet, spacing them out evenly.
- Bake in the preheated oven for 15-20 minutes or until the tops are golden brown. Serve warm and enjoy every bite!
Notes
For a dairy-free version, substitute butter with coconut oil and heavy cream with almond milk. Store leftovers in an airtight container for up to 2 days or freeze for up to a month.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg