Berry and Chocolate Chip Scones with Flaky Layers Recipe

Introduction

These delicious scones are tender and flaky with a delightful mix of fresh berries or chocolate chips. Perfect for breakfast or an afternoon treat, they offer a wonderful balance of sweetness and buttery richness.

Ingredients

• 2 ¼ cups (270g) all-purpose flour
• ½ cup (99g) granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup (113g) cold unsalted butter, cubed
• ½ cup (118ml) buttermilk
• 1 tsp vanilla extract
• 1 large egg
• 1 cup (170g) chocolate chips (mini chocolate chips recommended)
• 1 cup (170g) white chocolate chips
• 1 cup (120g) fresh raspberries, broken into pieces and frozen
• 1 cup (150g) blueberries
• 1 cup (167g) strawberries, chopped

Instructions

1. Step 1: If using raspberries, add an extra ¾ cup (90g) flour. For blueberries or strawberries, add an extra ¼ cup (30g) flour to compensate for the moisture from the fruit.
2. Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using your hands or a pastry cutter until pea-sized pieces of butter remain.
3. Step 3: Make a well in the center of the mixture and add the buttermilk, vanilla extract, and egg. Gently mix with a spatula until the dough is thick and sticky. Stir in your desired mix-in—chocolate chips or fruit.
4. Step 4: Turn the dough out onto a clean surface and gently knead until all flour is incorporated. If the dough is too sticky, add 1–2 tablespoons of flour.
5. Step 5: Fold the dough in half, press down slightly, turn 90 degrees, and fold in half again. Repeat this folding and turning 4–5 times to create flaky layers.
6. Step 6: Shape the dough into an 8–10 inch disc about 1.5 to 2 inches thick. Chill the disc in the refrigerator for 5–10 minutes.
7. Step 7: Cut the dough disc into 8 equal wedges using a knife or pizza cutter.
8. Step 8: Arrange scones 2–3 inches apart on a baking sheet lined with parchment paper or a silicone mat.
9. Step 9: Freeze the scones for 30 minutes. Start preheating the oven to 400ºF during the last 5 minutes of freezing.
10. Step 10: Brush the tops with egg wash (1 large egg mixed with 1 tablespoon water), buttermilk, or heavy cream. Sprinkle with coarse sanding sugar if desired.
11. Step 11: Bake for 20–26 minutes, or until lightly golden. Let cool before serving.

Tips & Variations

• Use frozen raspberries to prevent the dough from becoming too wet and breaking apart.
• For a dairy-free option, substitute buttermilk with almond milk plus 1 teaspoon lemon juice.
• Try adding a sprinkle of cinnamon or lemon zest to the dough for extra flavor.
• Mini chocolate chips work best as they distribute evenly and melt nicely.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap cooled scones tightly and freeze for up to 3 months. To reheat, warm in a preheated 350ºF oven for 5–7 minutes until heated through and slightly crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, frozen fruit can be used, especially raspberries which help prevent excess moisture. Just be sure to adjust the flour as recommended to maintain proper dough consistency.

What makes the scones flaky?

The folding and layering technique, called lamination, creates thin layers of butter and dough that puff up and become flaky during baking.

Berry and Chocolate Chip Scones with Flaky Layers Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

Delicious homemade scones bursting with fresh berries or chocolate chips, featuring a tender, flaky texture achieved through lamination and careful handling. Perfect for breakfast or afternoon tea, these scones are lightly golden and full of flavor with optional mix-ins like raspberries, blueberries, strawberries, or chocolate chips.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups (270g) all-purpose flour
• Additional flour depending on fruit choice: ¾ cup (90g) for raspberry scones OR ¼ cup (30g) for blueberry or strawberry scones
• ½ cup (99g) granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt

Fat

• ½ cup (113g) cold unsalted butter, cubed

Wet Ingredients

• ½ cup (118ml) buttermilk
• 1 tsp vanilla extract
• 1 large egg

Mix-ins (choose one or a combination)

• 1 cup (170g) mini chocolate chips
• 1 cup (170g) white chocolate chips
• 1 cup (120g) fresh raspberries, broken into pieces and frozen
• 1 cup (150g) blueberries
• 1 cup (167g) strawberries, chopped

For Egg Wash

• 1 large egg
• 1 Tbsp water

Instructions

1. Adjust flour for fruit choice: If making raspberry scones, add an extra ¾ cup (90g) flour. For blueberry or strawberry scones, add an extra ¼ cup (30g) flour to balance moisture from fresh fruit.
2. Combine dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well blended.
3. Cut in butter: Add the cold cubed butter to the dry mixture. Use your hands or a pastry cutter to incorporate the butter until pea-sized pieces remain. This helps create flaky layers.
4. Add wet ingredients: Make a well in the center of the mixture. Pour in the buttermilk, vanilla extract, and the large egg. Gently combine using a spatula until the dough is thick and sticky.
5. Mix in chosen add-ins: Carefully fold in your preferred mix-ins—whether chocolate chips or fresh berries—being gentle to avoid breaking up the fruit too much.
6. Knead dough gently: Turn the dough onto a silicone mat or counter and knead it lightly until all flour is incorporated. If dough is too sticky, add 1-2 tablespoons of flour.
7. Lamination: To create flaky layers, fold the dough in half, press it down slightly, then rotate 90 degrees and fold in half again. Repeat 4-5 times.
8. Shape and chill: Form the dough into an 8-10 inch disc about 1.5-2 inches thick. Refrigerate for 5-10 minutes to firm up.
9. Cut scones: Using a knife or pizza cutter, cut the disc into 8 equal wedges for uniform baking.
10. Arrange and freeze: Place scones 2-3 inches apart on a lined baking sheet. Freeze for 30 minutes. During the last 5 minutes, preheat oven to 400ºF (204ºC).
11. Apply egg wash: Brush tops with egg wash made from 1 large egg mixed with 1 tablespoon water, or use buttermilk or heavy cream. Optionally sprinkle with coarse sanding sugar.
12. Bake: Bake for 20-26 minutes or until scones turn lightly golden. Remove from oven and let cool before serving.

Notes

• Adjust flour quantity depending on the wetness of the fruit to avoid soggy or overly dense scones.
• Use frozen raspberries to prevent excess moisture and preserve shape in the dough.
• Handle dough gently during mixing and kneading to maintain flakiness.
• Lamination folding is key for flaky, layered texture—don’t skip this step.
• Chill scones before baking for better shape retention and texture.
• Scones can be frozen before baking; bake directly from frozen adding a few additional minutes if needed.
• Brush with an egg wash for a shiny, golden crust, or use cream or buttermilk for a softer top.

Keywords: scones, berry scones, chocolate chip scones, breakfast pastries, flaky scones, baking