Fresh Scones with Blueberries, Raspberries & Chocolate Chips
Flaky, buttery, and bursting with flavor
These fresh mixed-berry and chocolate chip scones are tender on the inside, lightly crisp on the outside, and packed with juicy blueberries, raspberries, and pockets of melted chocolate. Perfect for breakfast, brunch, or an afternoon treat, they come together easily and bake up beautifully every time.
Ingredients (Makes 8 scones)
Dry Ingredients
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2 ½ cups (315 g) all-purpose flour
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⅓ cup (65 g) granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
Wet Ingredients
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½ cup (115 g) cold unsalted butter, cubed
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⅔ cup (160 ml) cold heavy cream (plus extra for brushing)
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1 large egg
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1 teaspoon vanilla extract
Add-ins
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¾ cup fresh blueberries
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¾ cup fresh raspberries
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½ cup chocolate chips (semi-sweet or dark)
Instructions
Step 1: Preheat & Prepare
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Preheat oven to 200°C (400°F).
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Line a baking tray with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: Cut in Butter
Add cold butter cubes and cut into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Tip: Cold butter is essential for flaky scones.
Step 4: Mix Wet Ingredients
In a small bowl, whisk cream, egg, and vanilla extract.
Step 5: Form the Dough
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Add wet ingredients to the dry mixture.
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Gently fold until just combined—do not overmix.
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Carefully fold in blueberries, raspberries, and chocolate chips.
The dough should be slightly sticky.
Step 6: Shape & Cut
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Turn dough onto a lightly floured surface.
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Gently pat into a 2.5 cm (1-inch) thick round.
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Cut into 8 wedges and transfer to baking tray.
Step 7: Bake
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Brush tops lightly with cream.
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Bake for 18–22 minutes, until golden and set.
Step 8: Cool & Serve
Allow scones to cool for 10 minutes before serving.
Tips for Perfect Scones
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Handle gently: Overworking the dough makes scones dense.
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Fresh berries: If using frozen berries, do not thaw.
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Extra shine: Sprinkle tops with coarse sugar before baking.
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Best fresh: Enjoy the day they’re baked for optimal texture.
Variations
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White chocolate berry scones: Swap dark chocolate for white chocolate.
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Lemon berry scones: Add 1 tablespoon lemon zest to the dough.
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Glaze option: Drizzle with vanilla or lemon glaze once cooled.
Serving Suggestions
Serve warm with:
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butter or clotted cream
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berry jam
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coffee or tea
Storage
Store in an airtight container at room temperature for 1–2 days, or freeze baked scones for up to 1 month.
These fresh blueberry, raspberry, and chocolate chip scones are the perfect balance of fruity brightness and chocolatey richness—simple, elegant, and always crowd-pleasing.