Berry Citrus Scones

#berries #scones #breakfast #baking

Guys. THESE SCONES. I tried to come up with an appropriate title to convey how much I love them. “Best Scones Ever” seems hyperbolic.  “Crumbly hunks of butter and berries” doesn’t sound appetizing. “What I Make for Breakfast Anytime I Have Overnight Guests” wouldn’t look cute on a pinable image. So “Berry Citrus Scones” it is.

#berries #baking #summer #scones #breakfast

I’m serious that this is my go-to breakfast if we have guests and I want to make something a little extra-special. These have also become my traditional Fourth of July breakfast (as in, I’ve done it like twice so with my track record for consistency, that’s a tradition) because the berries make them red, white, and blue! And a little purple too, it’s all good. This particular batch used frozen berries (because I always have Costco’s three berry blend in the freezer) but I’ve also made them with fresh blueberries and fresh chopped strawberries and they are super good either way.

Please just trust me on this, though. These scones are out of this world, especially with the orange zest (this is one of my favorite kitchen tools and makes zesting a breeze). Actually, you don’t have to take my word for it (Readinggggg Rainbow…..), just try them yourself. Today, preferably.

#baking #scones #berries #summer #breakfast #yum

Print Recipe
Berry Citrus Scones
Course Breakfast
Prep Time 15 Minutes
Cook Time 18 Minutes
Servings
Scones
Ingredients
Course Breakfast
Prep Time 15 Minutes
Cook Time 18 Minutes
Servings
Scones
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or Silpat mat (just greasing won't work too well....the berries tend to get really sticky after baking).
  2. Combine dry ingredients (flour, granulated sugar, baking powder, and salt) in a large bowl.
  3. Cut butter into dry ingredients. There are a few methods of doing this, but I usually just slice the butter into inch-size cubes and then use my hands to mix it in until it resembles pebble-y sand. Don't over-mix or it will make the scones come out tough!
  4. In a small bowl, whisk sour cream, egg, and vanilla.
  5. Fold wet mixture into the dry and mix with a spatula or wooden spoon until just combined.
  6. Gently fold in berries and orange zest.
  7. Turn dough out onto a floured surface and knead a few time to make sure everything is combined (I always have a little flour at the bottom of my bowl that needs to be incorporated).
  8. Pat dough into a circle, approximately 8 inches in diameter. Dough will be sticky, so add a little more flour if need be, but again, try to handle the dough as little as possible!
  9. Cut dough into 8 equal wedges and use spatula to place on prepared baking sheet, about two inches apart.
  10. Bake scones for 15-18 minutes.
  11. Allow scones to cool for a few minutes on the pan before transferring them to a wire cooling rack.
  12. While scones cool, make the glaze by combining powdered sugar and milk (or orange juice, if you like more citrus flavor). Depending on your preferences, you can play with the ratio of liquid to sugar to get the right consistency. Start with the powdered sugar in a small bowl and add milk a teaspoon at a time.
  13. Drizzle glaze over scones before serving.
Recipe Notes

Recipe source: Averie Cooks

Share this Recipe