Very Berry Scones

I just love making scones when someone’s coming over and I need a quick and delicious treat to serve my guests. I switched it up a little with adding mixed berries to the dough, otherwise I used my same basic scones recipe (see my Afternoon tea scones recipe) and just added a handful of mixed berries to the dough right after adding the milk and combining the dough with my hands.

You can do so many variations with the basic scones recipe. Mixed berries, dried fruit, chocolate chips, you name it. You can even make a salty version with fresh herbs.


  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter, cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • a squeeze of lemon juice
  • handful of mixed berries
  • beaten egg to glaze

How to make Very Berry Scones

  • Heat oven to 200º celsius.
  • Put 350g self-raising flour into a bowl with the salt and baking powder, then mix.
  • Add 85g butter cubes, then rub the butter in with your fingers until the mix looks like fine crumbs. Then stir in the caster sugar.
  • Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
  • Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
  • Put a baking sheet in the oven.
  • Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife or with your hands, I prefer using my hands. Add the mixed berries and combine.
  • Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
  • Take a 5cm cutter (I just use a sharp water class because I don’t have a cutter but if you do, even better). You may need to press what’s left of the dough back into a round to cut out another four. Or if you want the triangles like I did here, just roll out a round dough and cut it in 8 pieces.
  • Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
  • Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. 

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