I think the frozen pea is one of modern life’s best inventions. Nothing else in the frozen goods section comes close, except perhaps for icecream. And frozen berries. Because as great as frozen peas are, they’re not so hot in smoothies, or these juicy scones.
Berry buttermilk scones
I threw these together in minutes last Sunday and they disappeared even faster. Using frozen berries means the fruit explodes in your mouth, not in the scones. Using buttermilk guarantees a light texture and using this baking paper method means less time cleaning up.
1 3/4 cups plain flour
2 Tbsp brown sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
100g cold butter
1 cup frozen berries – blueberries, raspberries, blackberries – anything but strawberries
3/4 cup (180 ml) buttermilk
Heat the oven to 220C and put a baking tray in it to heat up.
Sift all the dry ingredients into a large bowl. Grate in the cold butter, then rub it in with your fingertips until it is evenly dispersed in oat-sized pieces. Toss the frozen berries through, then pour in the buttermilk. Fold together with a large metal spoon to form a soft dough.
Lightly flour a large piece of baking paper and tip the dough on top of it. Pat out to a rectangle (about 2.5cm high) then slice into fingers, leaving about a 2cm gap between each one.
Take the hot baking tray out of the oven and carefully transfer the baking paper and scones to it. Return it to the oven and bake for 15 minutes, until the scones are well-risen and golden.
Have a great weekend, everyone x
I will absolutely try these – they look and sound fabulous 🙂
Lovely scones. You're right, using frozen berries works really well in some bakes. I like your baking paper method a lot.
Thanks for the reminder – just added berries to my weekly shopping list.
Oh my gosh. These sound amazing! Now I am hungry at 11pm at night, and it is all your fault.
I've made similar and they're delicious – fresh berries in scones are fab and using them frozen stops them breaking up as you mix.
Fantastic recipe. I have been on a bit of a scone quest recently (still to post!) so this one is being added to the list.
I have bowls of fresh home grown strawberries, I was hoping to add some to buttermilk biscuits and scones. You have noted not to use them, do they contain too much moisture or break up to much? Just wondering why not use them.
Hi Katharine, lucky you to have all those strawberries. I think fresh strawberries would be fine to use here, I just don’t like the frozen ones very much. Each to their own though!