Ready, Set Scones!

These two scone recipes focus on my favorite ripe, summer berries -- Strawberries and Blackberries.  The recipe is based on a recipe I saw online from The Bug Sur Bakery.  

 Cook Time 15 minutes


  • 1 cup Blackberries or Strawberries

  • 3 1/2 cups All-Purpose Flour

  • 1 cup sugar

  • 1/4 cup Maple Syrup

  • 1 tbs Baking Powder

  • 1 tsp Baking soda

  • 1 1/2 tsp Kosher Salt

  • 1 cup / 2 sticks Butter, cold, cubed or grated

  • 2 tbs Vanilla

  • 3/4 - 1 cup Buttermilk


  1. Place the berries on a sheet tray, cutting the larger ones in half and freeze for at least 2 hours.
    Also place the grated or cubed butter in the freezer for at least 1 hour.

  2. Preheat the oven to 375*  Have a baking sheet lined with
    In a mixing bowl, combine your dry ingredients and whisk together.  Add your cold butter and return to the freezer for another 15-20 minutes. If including the maple syrup, add that to your wet ingredients.  

  3. In another bowl, combine the buttermilk, vanilla and maple syrup.

  4. Remove your dry ingredients from the freezer and using either a pastry blender, two knives or your hands, cut the butter into the dry ingredients until you have establish pea-sized butter pieces.

  5. Using a wooden spoon, create a well in the center of the butter mixture, and slowly add the wet ingredients.  Let it stand for a couple minutes, then gently mix to combine.  If your dough seems too dry, you can add more buttermilk, a tablespoon at a time.  You want a dough that is shaggy but not overly wet.

  6. Gently mix your berries into the dough.  You can either gently roll the dough out on a floured board and cut into wedges, or use an ice cream scoop and portion out onto a baking sheet lined with parchment.  Dust each piece with some sugar and bake for 15-minutes or until just golden.