Tender mixed berry scones filled with blueberries, blackberries, raspberries, and strawberries then topped with a sweet vanilla glaze. Berry scones like these make excellent treats for breakfast, brunch, or with tea.
This post is a sponsored conversation with Blue Diamond Almond Breeze Almondmilk. All thoughts and opinions are 100% my own.
I am a sucker for a good scone. Not the dry, crumbling lumps of cardboard you find at most coffee shops. I mean something that is moist, tender, and full of favor. More like a biscuit than a piece of coal. My favorite baked goods usually involve fruit, and this is especially true of scones. I love scones full of fruit whose juices bleed into the scones and create swirls of beautiful color throughout.
Fruit scones are usually made by rolling out the dough and folding the fruit in as though you were folding it in an envelope. But by using frozen fruit, you can easily fold in the fruit while you are making the dough which is faster and the berries also produce less juice, keeping the scones from becoming gummy.
The women in my family celebrate Mother’s Day together, even if they are not yet mothers. We usually do brunch together, then spend the rest of the day together snacking, watching movies, and chatting about everything. This year Mother’s Day falls on my friend’s birthday (the one I am making the cakes for). So while I am still doing brunch, it will end up being an early one.
I am doing preparations by making some things the night before and making these scones before I go to bed. Luckily, these mixed berry scones taste just as amazing the next day (or two or three) as they do the first day.
When making these mixed berry scones, it’s important to keep everything very cold. I recommend storing your flour, bowls and utensils for a few minutes prior to making the scones. Only take out the frozen berries (I prefer Wymann brand) right when you are about to use them. I put my flour in the freezer after adding the berries to make sure everything stays nice and cold as I mix up the wet ingredients. Normally, I take apart my scones before baking, but found these were just a bit too moist for that. Taking them apart 20 minutes in leaves them firm enough to pull apart to finish baking and allow the edges to get just a bit crisper.
For the glaze