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Turnip the Beet! Nutrition and Wellness

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Summer-y Scones

Summer-y Scones

Yesterday, I had the day off of work so I decided to plant myself in the kitchen to use up some of the freshly-picked blueberries I gathered at a local U-Pick Farm. I had 3 quarts of berries so I had to find something yummy to do with them!

I love the delicious berries that summer brings with it and the time spent harvesting to support our local farmers. I always pick more than I need so I can freeze some for later in the year when blueberries aren't in season. Another berry that is easy to come by is the humble mulberry. I had received some dried white mulberries from my mom awhile back so I wanted to use those as well. They had been calling my name and I knew this scone recipe would be the perfect fit for them. This is a great recipe because the scones come out 'skinnier' than scones you may pick up from a bakery since we'll be dividing the dough in half before adding the berries. See directions below.

*Bakers Tip: when making scones, it's wise to use frozen butter which makes it easy to grate right into the dough. When the frozen shavings are incorporated, the dough stays cold (preventing greasy scones) and as the scones bake, the butter slowly melts creating air pockets on the inside so the scones stay light and airy.

Printable PDF Version

Yield: 16 scones


  • 2 cups all-purpose flour, plus more for hands and work surface
  • 6 Tablespoons granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • zest of 1 large lemon
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup half-and-half
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup blueberries (fresh or frozen)
  • ¾ cup white mulberries (fresh or dried)


  • 1 cup confectioners' sugar, sifted
  • 3 Tablespoons fresh lemon juice
  • ½ teaspoon hibiscus powder (optional)


  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
  3. Grate the frozen butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  4. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.
  5. Divide the dough between two bowls and gently fold in the berries. One bowl will have blueberries and the other will have mulberries. (You can also mix both types of berries into the dough for a blueberry-mulberry scone.) Try your best to not overwork the dough at any point. If your dough is too dry, add up to 1 tablespoon half-and-half to help incorporate the berries.
  6. With floured hands, form the dough from one bowl into a ball and transfer to a floured surface.Press into a neat 8? disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
  7. Bake for 10-12 minutes or until lightly golden and cooked through. Remove from the oven and allow let cool for a few minutes.
  8. After those bake repeat steps 6 and 7 for the other dough ball using a fresh sheet of parchment.
  9. If you don't plan on eating these within a few days, freeze for up to 3 months. When you are ready to eat them, thaw in the refrigerator and heat before serving.

Preparing the Glaze- whisk together the confectioners' sugar, lemon juice and hibiscus powder which gives the glaze a beautiful pink tint. It will still taste great even if you don't have hibiscus powder handy. Drizzle the glaze over the scones and enjoy!


Looking for more on berries? Check out this recipe for Homemade Tart Cherry Ice.

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