recipe

Buttery, flaky scones studded with berries make breakfast special.

safety
  • Uses the oven
difficulty
  • Beginner
time
  • 50 minutes, plus 45 minutes cooling time
yield
  • Makes 8 scones

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Prepare Ingredients

1 cup (5 ounces)
frozen mixed berries
1 tablespoon
confectioners’ (powdered) sugar
1½ cups (7½ ounces)
all-­purpose flour, plus extra for counter
6 tablespoons
unsalted butter, cut into ½-­inch pieces and chilled
2 tablespoons
sugar
1½ teaspoons
baking powder
½ teaspoon
salt
½ cup (4 ounces)
whole milk

Gather Baking Equipment

Rimmed baking sheet
Parchment paper
3
bowls (1 large, 2 medium)
Rubber spatula
Food processor
Whisk
Ruler
Bench scraper (or butter knife and spatula)
Oven mitts
Cooling rack
1
 

Adjust oven rack to upper-­middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.

 
2
 
1 cup (5 ounces)
frozen mixed berries
1 tablespoon
confectioners’ (powdered) sugar

In medium bowl, combine berries and confectioners’ sugar. Use rubber spatula to stir to coat berries with confectioners’ sugar. Place bowl in freezer until needed.

 
3
 
1½ cups (7½ ounces)
all-purpose flour
6 tablespoons
unsalted butter, cut into ½-­inch pieces and chilled
2 tablespoons
sugar
1½ teaspoons
baking powder
½ teaspoon
salt

Place flour, chilled butter, sugar, baking powder, and salt in food processor. Lock lid in place. Hold down pulse button for 1 second, then release. Repeat until butter forms pea-size pieces, six to eight 1-second pulses.

 
4
 

Remove lid and carefully remove processor blade (ask an adult for help). Transfer flour mixture to large bowl. Use rubber spatula to stir in frozen berries until they are well coated.

 
5
 
½ cup (4 ounces)
whole milk
1
large egg yolk

In second medium bowl, whisk milk and egg yolk until well combined. Add milk mixture to flour mixture and use rubber spatula to stir until just combined into shaggy dough. Do not overmix.

 
6
 

Sprinkle clean counter lightly with extra flour and coat your hands with flour. Transfer dough to floured counter and shape dough into 8 scones. Use bench scraper (or spatula) to transfer scones to parchment-­lined baking sheet.

Shaping Scones 3up

Transfer mixture to clean counter and use your hands to gather and press mixture until dough forms and holds together, 5 to 10 seconds.

Use your hands to pat dough into 8-­inch circle, about ¾ inch thick.

Use bench scraper (or butter knife) to cut circle into 8 wedges.

 
7
 

Place baking sheet in oven. Bake until scones are golden brown on top, about 14 minutes.

 
8
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let scones cool on baking sheet for 15 minutes.

 
9
 

Transfer scones directly to cooling rack. Let cool for 30 minutes before serving.