Triple Berry Scones

Full of fruit and light as air, these beautiful scones are a must for weekend breakfasts in summer.
Course Breakfast & Brunch
Cuisine American
Essential Ingredient Strawberries
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 scones
Calories 180kcal
Author Aimee


  • 2 medium eggs
  • 1/2 cup sour cream or crème fraîche
  • 1/2 teaspoon pure vanilla
  • 2 cups organic all-purpose flour plus more for rolling
  • 2 1/2 teaspoons baking powder
  • 1/4 cup raw cane sugar
  • 1/2 teaspoon sea salt
  • 3/4 cup unsalted butter chilled (1 1/2 sticks)
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup sliced strawberries
  • 1 egg
  • 1 Tablespoon milk
  • sugar for sprinkling (I used demerara)


  • Preheat the oven to 400F. Slip a sheet of parchment paper onto a rimmed baking sheet.
  • In a small bowl, beat the eggs with a fork. Add the sour cream and vanilla. Mix well.
  • In a large bowl, combine flour, baking powder, sugar and sea salt. Using the large side of a box grater, grate the butter into the flour. Use your fingertips to lightly toss the butter into the flour mixture. Add the egg mix to the flour. Fold lightly with a spatula until just combined.
  • Dust the counter with flour and empty the bowl into the surface. Gather the dough together, pressing it a bit, but not working it much. Dust with flour if needed and roll dough into a 12-inch square.
  • Fold the dough in thirds, then in thirds again to make a 4-inch square. Return to the bowl and freeze for 5 minutes.
  • Roll the dough into a 12-inch square. Scatter berries evenly onto the dough and then roll it into a cylinder. Press down gently on the roll to flatten slightly, then cut it into 10 wedges with a sharp knife.
  • Transfer the scones to the baking sheet. Whisk an egg with 1 tablespoon of milk for an egg wash and brush the tops of the scones (this helps them to brown nicely). Sprinkle with a little extra sugar if desired.
  • Place on the middle rack of the oven and bake for 20-25 minutes or until golden brown on top. Cool slightly before serving.


While these scones are best enjoyed on the same day they are made, the leftovers made for a spectacular strawberry shortcake on the second day.


Calories: 180kcal