Spring Berry Scones!

Blackberry Blueberry Orange

Scones! A delightful cross between a muffin and a pastry, what’s not to like!? With the beautiful spring weather we’ve been having in Vancouver, i’ve been inspired to bake with more fruit. Digging out frozen berries picked last Summer from the freezer is a reminder of the awesome Summer we’ll have coming up!

When it’s cold and rainy, like it so often is in Vancouver, especially in the Winter, I love to bake more solid cakes, loaves and cookies. Now that it’s Spring-like, i’ve gone outside of my traditional favourites like banana bread and oatmeal cookies. I’ve made these scones numerous times so far this year, and they’re super easy to make. You can totally switch up the flavours too. The scones above are blackberry-blueberry-orange, but i’ve also made raspberry-lemon and they are FAB. You can’t go wrong combining citrus with berries.

Some tips for making scones:

1.) Make sure your ingredients are COLD. This includes butter, eggs and yogurt.

2.) Do not overmix the dough. They should just roughly come together- you’re hardly kneading at all. You don’t want to melt the butter with your warm human hands, because when the cold butter melts in the oven it releases steam that inflates and makes a crisp and flakey pastry. We want layers.

Raspberry Lemon


Recipe adapted from the blog My Baking Addiction


  • 1/3 cup sugar
  • zest of one orange (or lemon)
  • 2 cups self rising pastry flour (or all purpose with a tsp of baking powder and 1/2 tsp salt)
  • 1/2 cup chilled salted butter
  • 1/2 cup plus 2 tbsp plain yogurt (can use sweetened as well)
  • 1 egg
  • 1 tsp orange extract (or lemon)
  • 1 tsp vanilla extract
  • 1 cup blackberries and bluberries (or any fruit, like raspberries)


  • 1 cup powdered sugar
  • 1/2 tsp orange extract (or lemon extract)
  • 2 tbsp orange juice (or for a lemon glaze…lemon juice)

1.) Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Use the second highest/middle oven rack.

2.) Combine sugar and orange zest in a bowl until moistened. Add in flour and mix with a fork.

3.) In a separate bowl whisk together the egg, yogurt and vanilla and orange extracts.

4.) Grate chilled butter with a cheese grater (or pastry cutter) into the flour and sugar mixture.

5.) Pour yogurt mixture into the dry mixture and roughly combine. Fold in berries.

6.) Dough should be moistened and lightly together. Make the dough into a disc, and cut into 8 pieces.

7.) Bake at 400 for around 20 mins. They’re especially good when brown and crispy on the bottom and lightly crisp on the top!

8.) Combine the ingredients for the glaze and drizzle over the scones when they are cool.





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