Berry & White Chocolate Scone Recipe

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat. If using frozen berries, leave them frozen until just before folding in to reduce color bleeding.

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly combined.

Add the 10 tablespoons of very cold, grated or cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the texture resembles coarse cornmeal with some pea-sized pieces of butter remaining. This creates flaky layers.

In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until smooth.

Make a well in the center of the dry mixture and pour in about two-thirds of the wet mixture. Gently fold with a spatula until the dough just starts to come together. Add the remaining wet mixture only if the dough is too dry; the dough should be slightly shaggy and sticky but not wet. Avoid overmixing to keep scones tender.

Gently fold in 1 cup mixed berries and 3 tablespoons white chocolate chips/chopped white chocolate. If using larger berries or chopped strawberries, fold carefully to avoid crushing them. Keep folds light and minimal so the dough remains airy.

Turn the dough out onto a lightly floured surface. With floured hands, pat it into a 7- to 8-inch round about 1 to 1 1/4 inches thick. Use a bench scraper or knife to trim ragged edges, if desired. For taller scones, chill the round in the refrigerator for 10–15 minutes before cutting.

Cut the round into 8 equal wedges (or use a 2–3 inch cutter for rounds). Transfer wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with 2 tablespoons heavy cream or milk.

Sprinkle the tops of the scones with the toasted sliced almonds and, if desired, 1 tablespoon coarse sugar for sparkle. Bake in the preheated 400°F (205°C) oven for 16–20 minutes, rotating the baking sheet halfway through, until the scones are golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the baking sheet from the oven and let the scones cool on the sheet for 5 minutes, then transfer to a wire rack to cool another 10–15 minutes. Serve warm or at room temperature. Leftovers can be stored in an airtight container for up to 2 days or frozen for up to 1 month; reheat briefly in a 325°F (165°C) oven.