Berry Scone Recipe: The Pioneer Woman’s Mixed Berry Scones, are a new favorite in our house but I cut out the red food dye but didn’t skimp on the flavor!
It’s that time of year where strawberries and blueberries are practically falling out of the fridge door, so it’s time to do something about it.
The Pioneer Woman came to my rescue (I heart her), with her Mixed Berry Scones recipe.
Minus the Red Food Coloring
Now although she added red food coloring in her scones, we decided to leave that out. The less the better in my kitchen (unless we’re making candy cane pie! Then I think that HAS to have the food coloring!) (Mainly because it’s one less step, but we wanted to see how they’d do without the optional food coloring anyway.)
We also used Smuckers blueberry-lemon jam, that we had hangin’ out in the pantry, instead of her suggestion of strawberry preserves, and then drizzled the glaze on — and holy.moly.
Kind of crushing on these just a bit, almost as much as these cranberry orange scones!
More Breakfast Recipes You’ll Love:
- Easy Peach Turnovers
- Brioche French Toast
- Blueberry Pancakes
- Fluffy Homemade Pancakes from Scratch
- Easy French Toast Recipe
- Easy Cinnamon French Toast Sticks
- French Toast Bake
I kid you not, the boys in my house had these gone within one evening. I only gobbled down 8.
Tickled to death to have this new recipe added to my recipe collection.
Berry Scone Recipe
- 3 cups all-purpose flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks butter cold and but into pieces
- 1 cup heavy cream
- 1/4 cup milk
- 1 whole egg
- 1 teaspoon vanilla extract
- 2 Tablespoons blueberry-lemon jam or your flavor choice
- 1/2 cup strawberries chopped
- 1/2 cup blueberries
- 4 Tablespoons butter melted
- 4 cups powdered sugar sifted
- 1/4 cup milk more if needed for thinning
- Preheat the oven to 350 degrees.
- Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and use a pastry cutter to cut them together until they resemble coarse crumbs.
- In a pitcher, mix together the cream, milk, egg, vanilla, and jam.
- Pour the wet ingredients into the dry ingredients and mix them together until they’re halfway combined. Add 3/4 of the berries and stir until mixed. Add the remaining berries and stir until everything is combined.
- Tip: Don’t forget to use your scone pan to bake these, if you have one. If not… you can turn out the dough onto a floured surface and press it into a rectangle that’s about 16 inches tall by about 6 inches wide.
- Using a floured pizza cutter or knife, cut it in half from top to bottom, then make 3 to 4 cuts across. Cut each square into two triangles. Transfer the scones to a baking sheet lined with a baking mat.
- Bake for 20 minutes or until done. Remove to a cooling rack and allow them to cool completely.
To Make the Glaze:
- Whisk together the melted butter, powdered sugar, and milk until smooth and somewhat thick.
- Place the racks of scones over baking sheets to catch the excess, then use a spoon to drizzle the glaze all over the scones. Allow the glaze to set before serving.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Recipe courtesy of The Pioneer Woman (with just a couple of changes). See her full recipe here: Mixed Berry Scones from Pioneer Woman
Warning: If you make these, be prepared to eat a lot. Unless you have the will-power I seem to be lacking.
Love quick and easy recipes like these for breakfast? Then you’ll LOVE some of the top breakfast recipes here on the blog:
Emily @ My Love for Words says
Those look amazing! Thanks for tweaking the recipe a bit and leaving out the food coloring. I’m all about, “Less is better” too: 🙂
Aw, yay!! You bet!! I hope you get a chance to make them! 🙂