I originally posted this recipe for Summer Berry Scones over on The Recipe Critic! Here we are, back at Monday again already. I hope your weekend was as fun as mine was — Zach and I attended the wedding of two of our good friends and my legs are dead tired from dancing so much (the fact that I wore heels and the venue turned out to be largely paved with cobblestones may have contributed to that… ouch). I also started developing some Halloween recipes, and while I’m going to try really hard to hold off a bit longer before sharing them, I’m really, really excited to show them to you! Is August too soon for Halloween recipes? We’ll see how long I can wait…
But we’re not ready to jump into Fall and Halloween just yet. Instead, let’s focus on some of those sweet Summer berries and different sweet treats that we can turn them into. Blueberries, blackberries, and raspberries were my choice, though you can use any berries you prefer. While I love fresh berries, this recipe works especially well with frozen berries, they’re much easier to incorporate into the dough — fresh berries don’t hold up as well as I’d like when I’m working the dough together with my hands.
If you’ve made any of my other scone recipes, you’ll know that one of my favorite techniques for super flaky, buttery scones is to freeze your butter and then use a cheese grater to cut it into your dough. If you don’t have a grater, you can use a pastry cutter, but the frozen butter/grater technique is my favorite and I always credit it for giving me the butteriest scones around. Enjoy! PIN IT:
