Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Berry Scones



I had a steak for dinner and some walnuts as a snack, I love this easy version of scones, they almost as good as the authentic recipe I posted last week, but these are far easier and take much less time. Remember frozen berries are your friend in this recipe.


Berry Scones

Preheat oven to 400F


2 1/4 to 2 1/2 cups unbleached flour,
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup heavy cream
1 generous teaspoon vanilla
1 egg
1 pint Frozen Marion Blackberries or Raspberries
Sugar to coat.


Food Processor,
Non-stick cookie sheet
measuring cups, spoons
cooling rack


In the bowl of a food processor add flour, baking powder, salt and sugar; pulse intil combined. Add butter and pulse until the butter pieces are coated with flour and resemble crumbs.

In a bowl, mix cream, vanilla, and egg together, and then add to the flour mixture. Pulse just to incorporate, do no overwork the dough.

Now it’s time to add the berries, grab a chunk of dough and press out in your hand, add as many berries as will fit, grab another chunk of dough and press over top forming a slightly flattened ball. Dip top side into sugar or press a good amount of sugar to the top of each scone. This will give you a nice sweet, crusty top.

Bake about 18-20 minutes or until golden.
Allow to at least partially cool (don’t burn your mouth, it hurts).

These will usually last overnight on the cooling rack and be good for breakfast the next morning, however I have as yet to find any method of storing them that prevents them from going mushy/soggy after about 20 hours.

Variation add chocolate chips with the berries.