Mixed berry buttermilk scones

Mixed berry buttermilk scones

Based on 6 ratings
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Devan Grimsrud

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/
"I’ve made a lot of scones and biscuits in my life. They’re easy to pull together, don’t require any specialized equipment (like rolling pins or stand/hand mixers), and, when done right, are super delicious and comforting. But these, these are the best I’ve ever made. Not too sweet, soft and buttery inside, and crunchy on the outside, they require more patience and “work” than other recipes, but the outcome—basically scones that need no jam, no cream, no nothing—is so worth it."
Difficulty
Medium 👍
Preparation
20 min
Baking
20 min
Resting
180 min

Ingredients

2Pieces
93⅓ g
flour
⅛ tsp
baking soda
¼ tbsp
baking powder
44½ g
sugar
50 g
unsalted butter (cold)
51⅛ ml
buttermilk (cold)
⅓ tbsp
vanilla extract
22¼ g
mixed berries (frozen)
¼
egg
salt
flour (for dusting)
raw sugar (for sprinkling)

Utensils

bowl (large), whisk, cutting board, knife, wooden spoon (optional), plastic wrap, bench scraper, parchment paper, baking sheet, oven, bowl (small), pastry brush

  • Step 1/7

    In a large bowl, add flour, baking powder, baking soda, sugar, and a pinch of salt. Whisk to combine.
    • 93⅓ g flour
    • ⅛ tsp baking soda
    • 44½ g sugar
    • ¼ tbsp baking powder
    • salt
    • bowl (large)
    • whisk

    In a large bowl, add flour, baking powder, baking soda, sugar, and a pinch of salt. Whisk to combine.

  • Step 2/7

    Cube cold butter and add to the bowl with the flour mixture and toss to coat, then use clean hands to combine. You’re looking for a mixture with small pieces of butter throughout, no large chunks, like that of a pie crust. See video above for an example of the texture you are looking for.
    • 50 g unsalted butter (cold)
    • cutting board
    • knife

    Cube cold butter and add to the bowl with the flour mixture and toss to coat, then use clean hands to combine. You’re looking for a mixture with small pieces of butter throughout, no large chunks, like that of a pie crust. See video above for an example of the texture you are looking for.

  • Step 3/7

    Create a well in the middle of the bowl, then add the buttermilk and vanilla extract. Stir with a wooden spoon, or use your hands, until a lumpy, sticky dough forms.
    • ⅓ tbsp vanilla extract
    • 51⅛ ml buttermilk (cold)
    • wooden spoon (optional)

    Create a well in the middle of the bowl, then add the buttermilk and vanilla extract. Stir with a wooden spoon, or use your hands, until a lumpy, sticky dough forms.

  • Step 4/7

    Add the frozen mixed berries to the bowl and mix just to combine. Cover with plastic and transfer to the fridge. Let chill at least 1 hr., or overnight.
    • 22¼ g mixed berries (frozen)
    • plastic wrap

    Add the frozen mixed berries to the bowl and mix just to combine. Cover with plastic and transfer to the fridge. Let chill at least 1 hr., or overnight.

  • Step 5/7

    After chilling the dough, stir once or twice. It will be quite sticky. Transfer to a lightly floured work surface and gently press together and flatten into a rectangle—do not knead it. It should be approx. 5 cm/2 in. in height. Use a bench scraper dipped in flour to cut the rectangle into 9 equal pieces (some will be slightly smaller—don’t worry), then transfer them to a parchment paper-lined baking sheet. Transfer to the freezer and freeze at least 2 hrs., or overnight. No need to cover them.
    • flour (for dusting)
    • bench scraper
    • parchment paper
    • baking sheet

    After chilling the dough, stir once or twice. It will be quite sticky. Transfer to a lightly floured work surface and gently press together and flatten into a rectangle—do not knead it. It should be approx. 5 cm/2 in. in height. Use a bench scraper dipped in flour to cut the rectangle into 9 equal pieces (some will be slightly smaller—don’t worry), then transfer them to a parchment paper-lined baking sheet. Transfer to the freezer and freeze at least 2 hrs., or overnight. No need to cover them.

  • Step 6/7

    Preheat the oven to 190°C/375°F. In a small bowl, use a fork to beat the egg with a pinch of salt. Position the frozen scones on your baking sheet so that there is a distance of about 3.8 cm/1.5 in. around each, as they will spread when they bake (you may have to bake them in batches). Brush the frozen scones with the egg wash, then sprinkle each generously with raw sugar.
    • ¼ egg
    • raw sugar (for sprinkling)
    • oven
    • bowl (small)
    • pastry brush

    Preheat the oven to 190°C/375°F. In a small bowl, use a fork to beat the egg with a pinch of salt. Position the frozen scones on your baking sheet so that there is a distance of about 3.8 cm/1.5 in. around each, as they will spread when they bake (you may have to bake them in batches). Brush the frozen scones with the egg wash, then sprinkle each generously with raw sugar.

  • Step 7/7

    Bake at 190°C/375°F for approx. 18 - 20 min., rotating the baking sheet halfway through. Once the raw sugar has caramelized and the tops of the scones have some cracks, they’re done. Let cool for approx. 5 min. before serving. They keep for up to 2 days wrapped tight in aluminum or plastic, but my favorite way to make them is to bake, let cool completely, refreeze, and then heat them up in the oven until they’re extra golden and crunchy on the outside and warm all the way through. Enjoy!

    Bake at 190°C/375°F for approx. 18 - 20 min., rotating the baking sheet halfway through. Once the raw sugar has caramelized and the tops of the scones have some cracks, they’re done. Let cool for approx. 5 min. before serving. They keep for up to 2 days wrapped tight in aluminum or plastic, but my favorite way to make them is to bake, let cool completely, refreeze, and then heat them up in the oven until they’re extra golden and crunchy on the outside and warm all the way through. Enjoy!

  • Mixed berry buttermilk scones

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