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Berry and Chocolate Chip Scones with Flaky Layers Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/berry-and-chocolate-chip-scones-with-flaky-layers-recipe/