Description
These Strawberry Blueberry Scones are the best easy brunch ideas for busy mornings and holiday gatherings and they come together with quick and simple ingredients while still tasting bakery fresh and healthy enough for a cozy breakfast treat. The flaky buttery texture pairs perfectly with juicy strawberries and blueberries and the recipe works beautifully for brunch and party tables and even meal prep for the week ahead with soft centers and golden crisp edges.
Ingredients
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 cup diced fresh strawberries
- 3/4 cup fresh blueberries
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar
Instructions
- Add the flour and sugar and baking powder and salt into a large bowl and work the cold butter into the mixture until uneven crumbs form and the texture looks sandy with small buttery chunks throughout. The mixture should look rough and imperfect and some butter pieces should remain slightly larger than others because that creates flaky layers after baking.
- Pour the cream and egg and vanilla into the crumb mixture and gently fold everything together with the strawberries and blueberries until a shaggy sticky dough forms with visible streaks of flour and scattered berries. The strawberries should release slight juice streaks while the blueberries stay mostly whole and the dough should look uneven and rustic instead of perfectly smooth.
- Transfer the dough onto a lightly floured surface and gently press it into a thick round disk with rough cracked edges and visible berries peeking through the surface. Slice the dough into uneven triangles and sprinkle coarse sugar over the tops so the pieces look rustic and homemade with irregular berry placement.
- Arrange the scones on a baking tray and bake until the tops turn lightly golden and the berries soften and release small jammy spots around the edges. The scones should rise unevenly with cracked flaky tops and browned corners while some berry juices lightly caramelize on the tray.
- Place one warm Strawberry Blueberry Scone onto a white plate and break it slightly open to reveal the soft fluffy interior with melted berry pockets and flaky layers. The berries should look glossy and juicy while the top remains crisp and lightly browned with a homemade uneven texture.
Notes
Pro Tips:
- Freeze the diced strawberries for a few minutes before mixing so the dough stays colder and easier to shape.
- Use heavy cream straight from the refrigerator because colder dough creates lighter flaky layers during baking.
- Leave some larger butter pieces in the dough because they melt while baking and create tender flaky pockets.
- Space the scones unevenly on the tray so heat circulates naturally and the edges brown beautifully.
Storage: Store Strawberry Blueberry Scones in an airtight container at room temperature for up to two days and keep them lightly covered so the tops stay crisp while the inside remains soft. For longer freshness place the scones in the refrigerator and warm them slightly before serving because chilled butter layers become firmer over time. You can freeze the baked scones individually wrapped and reheat them directly from frozen in the oven until warmed through and flaky again. If the scones soften too much after storage then place them back into the oven for a few minutes so the edges crisp up again while the berries stay juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 14g
- Sodium: 280mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg