Doubleberry Drop Scones Recipe

Name: Doubleberry Drop Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all purpose flour (sometimes I use half AP flour and half Whole Wheat Pastry flour); 1 tablespoon baking powder; 3/4 teaspoon kosher salt; 1/3 cup sugar; Zest of 1 small lemon (or half a large lemon); 1/2 cup unsalted butter, chilled and cut into cubes; 3/4 cup fresh blueberries; 3/4 cup fresh raspberries; 1 cup heavy cream; Coarse or turbinado sugar for topping

Servings: persons

2 1/2 cups all purpose flour (sometimes I use half AP flour and half Whole Wheat Pastry flour)
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/3 cup sugar
Zest of 1 small lemon (or half a large lemon)
1/2 cup unsalted butter, chilled and cut into cubes
3/4 cup fresh blueberries
3/4 cup fresh raspberries
1 cup heavy cream
Coarse or turbinado sugar for topping

1
Preheat oven to 400. Line a baking sheet with parchment paper.
2
In the bowl of a food processor, add the flour, baking powder, salt, sugar and lemon zest. Pulse a few times to incorporate.
3
Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
4
Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
5
Gently fold in the berries. It's fine if the raspberries break up a little - it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
6
Spoon the dough into 12 equally-sized pieces on the parchment-lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
7
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
8
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups all purpose flour (sometimes I use half AP flour and half Whole Wheat Pastry flour), 1 tablespoon baking powder, 3/4 teaspoon kosher salt, 1/3 cup sugar, and more.

Yes, Doubleberry Drop Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Doubleberry Drop Scones

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