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Rustic Berry Scones


I used to own a really cute coffee shop and these scones were one of our specialties. They’re made from whole wheat flour so they have a bit of nutty taste as well as lush berries and sweet jam filling. Not your typical scone. I suggest making these on the weekend so you have time to enjoy with a cup of tea or coffee.


4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
1 cup mixed berries, chopped (strawberries, raspberries, blueberries)

zest of one lemon
1/2 cup melted dark chocolate for drizzle

2/3 cups raspberry or strawberry preserves

Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.

Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together – don’t over mix, but if the batter is too dry add more cream a bit at a time.

Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into a rectangle 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam, top with the berries and fold the left side of the dough over to the right side of the dough. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Holding the knife on an angle, cut into triangles by alternating one side to the other. (look as shape of finished scone) Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don’t bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan. Let cool and then drizzle with chocolate.

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