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So up until last week, I was convinced I would never be able to make scones. I had never tried, but I was always told that they were insanely hard to make so I stayed away. But we had some blueberries and cherries to use up so I figured why not try making scones. As long as I don’t burn the house down, I’m cool with them sucking.
Turns out, they aren’t that hard. And they’re crazy delicious when they’re fresh. And even more delicious when sitting next to a scoop of vanilla ice cream with a little maple syrup drizzled on them. Not that I would know. My next kitchen leap will be macaroons because I’ve been too scared to try my hand at those, too. But until then – I’m pretty sure I’m going to make a triple batch of these bad boys soon and freeze them so I can have scones all the time. Oh! And another fun tip on these?
You can make two types of scones in one batch!
The recipe is the same regardless of what fruits you’re putting in it until the very end when you have to knead the fruit into the dough. You can divide it first and then knead different fruits into each half. Great if you like too many fruits and want variety like I do!
- 4 cups all-purpose flour
- 10 tbsp cold butter a stick + 2 tbsp
- 2 eggs
- 3/4 cup milk
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp sugar
- 1 cup blueberries
- 1 cup cherries pitted + diced
Pit the cherries and cut them up into small pieces. Combine with the blueberries.
In a mixing bowl, combine the flour, sugar, baking powder and salt. Cut in the butter into the mixture (chop the butter into small pieces and mix into the flour mixture until thoroughly coated. There should still be "chunks" of butter throughout the mixture so it's not completed blended.)
In a separate bowl, whisk eggs and the milk. Add this mixture to dry ingredients.
Turn the dough onto a lightly floured surface and then gently knead in the blueberries and the cherries until they are evenly dispersed throughout the dough.
Once all of the ingredients are combined, divide the dough in half and push each portion into a circle. Cut each circle into eight triangles.
Place on greased baking sheets. Bake at 375° for 20-30 minutes or until tops are golden brown. Serve warm.
Substitute other berries or fruit for different varieties of scones.
Make extras and freeze. When you want to eat them, pop them into the microwave to reheat for 20-30 seconds or even in the toaster oven to get it a little crispy.