The below recipe was one of the very first I ever published on my blog, almost 3 years ago. While I love this recipe for deliciously jammy Mixed Berry Scones, the original photos always haunted me! Even though it’s definitely not perfect now, the quality of my food photography has dramatically increased since those first posts… So I revisited this recipe, snapping some new pics of both the scones and the most perfect local strawberries I picked up at a farmer’s market today. I hope you enjoy this classic post!
This summer while traveling alone in Dublin I happened upon a small cafe called Accents Coffee and Tea Lounge. I ordered a “Dublin Smog,” which is a London Fog with Irish cream, and mixed berry scones. This wonderful little teatime combination was so good I came back to this cafe every day I was in Dublin! I already made a recipe for Dublin Smog Cupcakes based on the delicious tea I had, and now I’ve done my best to recreate the berry scones as well!
If you ever find yourself in Dublin, I’d definitely recommend seeking out that cafe and trying their tea and treats for yourself. However, if you can’t make the trip, try these scones from the comfort of your own home!
They’re packed with fresh berries and are lightly sweet, the perfect accompaniment to a cup of hot tea! Enjoy them with your butter or clotted cream and your favorite jam.
I hope you enjoy!
Mixed Berry Scones
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 3 tablespoon granulated sugar
- ⅓ cup cold butter cut into cubes
- ½ cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup mixed berries large pieces chopped
Instructions
- Preheat the oven to 425°F.
- In a large bowl mix flour, salt, baking soda, baking powder, and sugar. Add the butter, and combine with a pastry cutter or your fingers until the mixture looks like fine crumbs with a few larger pea shapes bits of butter mixed in.
- Gently stir berries into the flour.
- In a bowl, add the egg and beat lightly. Add buttermilk and vanilla extract and stir to combine.
- Add the wet mixture to the dry mixture and gently stir until just combined.
- On a floured work surface, gently work the dough into a 1 and 1/2 inch thick dish. Cut the disc into 8 even wedges.
- Place scones on a large baking tray lined with parchment paper of Silpat. Bake for 12-15 mins until risen and golden on the top.
- Enjoy warm topped with jam, butter, or clotted cream!
