Everyone in your house will love this mixed berry scone recipe!
Combining different berries gives this recipe such great flavor, and the colors are so pretty!
I've always loved scones but usually had them out somewhere, like at the Fairmont Empress Victoria hotel's Afternoon Tea where they have what may be the best scones in the world, or at my local coffee shop.
That's until I realized how easy it is to make scones! Seriously, you won't believe how quickly you can have these sweet treats in the oven and on your table with butter, jam, clotted cream, or all on their own!
They have so much flavor, you really don't need to add a thing not to mention berries are good for your heart!
Many people think scone recipes got their start in England. They would be right in that they began in the United Kingdom, but scones are believed to have originated in Scotland where they were made with oats.
I actually might like to try oat flour the next time. We loved it in this easy muffin recipe, and oat flour is a breeze to make.
If you're a cinnamon fan, my cinnamon scone recipe is hugely popular. Everyone loves these apple spice scones, too!
Rather have a savory scone? These Irish Soda Bread Scones are wonderful, too.
And for something a little different on the dessert side, try these strawberry scones. So good!
Ingredients
You'll need whole wheat and all-purpose flour for these scones. The extra fiber we get by using whole wheat flour is just a bit more healthy and helps in keeping Points values down a bit.
Regardless of the type of flour you use, these scones will be delicious. This is the best scone recipe for those on the Weight Watchers plan as each scone has just 5 SmartPoints. No heavy cream in this berry scone recipe!
You'll also need baking powder and baking soda, kosher salt, cold unsalted butter, skim milk, sugar, the zest and juice from part of a lemon, pure vanilla extract, an egg, turbinado sugar to get that sparkle on top of the scones, and of course, fresh berries.
We used raspberries and blueberries, but you could add strawberries to make triple berry scones, too.
How to Make Mixed Berry Scones
Heat oven 375 degrees.
Line a baking sheet with parchment paper.
Combine flour, baking soda, baking powder, and salt in a large bowl. Stir.
Cut cold butter with a pastry cutter until the butter is pea-sized pieces and the dough looks like coarse crumbs. Set aside.
Add milk, sugar, lemon juice, lemon zest, egg, and vanilla to a small bowl and whisk.
Add milk mixture to the center of flour mixture, stirring until just combined and no bits of flour are left unmixed.
For tender scones, don't overmix.
Add those fresh juicy berries. For best results, fold them in gently with a wooden spoon or rubber spatula so they don't become too mushy.
Drop ¼ C scone dough into a prepared baking sheet, making 12 scones.
Sprinkle unbaked scones with turbinado sugar. The coarse sugar will give the tops of the scones a sparkly finish.
Bake on the upper-middle position oven rack in an already hot oven until slightly golden brown, 20 to 25 mins.
Transfer scones to a cooling rack for cooling. These scones can be served warm or at room temperature.
Using the coldest butter, even frozen butter, will help the soft dough come together to make flaky scones. Also, as we've suggested, don't overmix the dough.
Though I like to use fresh fruit, you can absolutely use frozen berries in this recipe. Let the berries thaw and drain before adding them to the mixture.
Feel free to switch up the berries to what your family likes the most. Try blueberries, blackberries, strawberries, or even pomegranate seeds. Blueberry scones have always been one of my favorites! Berries and pomegranate seeds are so good for you, supplying antioxidants and fiber. They are also low in calories.
You can totally freeze these scones. I wrap them each in a piece of wax paper and then add them to a large airtight zip baggie. Try to press as much air out of the bag as you can. The scones will keep for two to three months. Just pop one or two into the oven or microwave for a short time and you'll have an almost fresh scone to enjoy.
Looking for More Weight Watchers Recipes?
If you loved this berry scone recipe and you're looking for recipes to start your day, you'll want to check out this list of Weight Watchers breakfast bread recipes. We're talking French toast, Cranberry Orange Oatmeal Bread, and Nutella Banana Bread. Lots of goodness in that post!
For lunch or dinner, try these Thai Chicken Wrap or this Weight Watchers Chicken Pot Pie. I have a long list of Weight Watchers chicken recipes as it's such a versatile main dish. To make your life easier, make this delicious slow cooker chili for just 3 Points. I like easy!
And for dessert, head over to this post where I have more than 30 recipes just for Weight Watchers desserts! We also have these dark chocolate Weight Watchers brownies you will adore, and a whole list of Weight Watchers chocolate recipes - all of them 5 points or less! My favorite is the peanut butter chocolate chip cookies. SO good!
More Breakfast Recipes
This post was first seen on Food, Fun & Faraway Places on December 3, 2019, and was updated with additional information on June 22, 2021.
Mixed Berry Scone Recipe
Ingredients
- 1 c all-purpose flour
- 1 c white whole wheat flour
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 3 T unsalted cold butter
- ½ C skim milk
- 1 C sugar
- 1 T lemon zest
- 1 T fresh lemon juice
- ½ tsp pure vanilla extract
- 1 large egg
- ¾ C fresh raspberries or strawberries
- ¾ c fresh blueberries
- 1 ½ T turbinado sugar or crystallized sugar for topping
Instructions
- Preheat oven 375 degrees. Line baking sheet with parchment paper.
- Combine the flours, baking soda, baking powder, and salt in large bowl. Stir.
- Cut butter with pastry blender until it looks like coarse sand. Set aside.
- Add milk, sugar, lemon juice, lemon zest, egg, and vanilla to medium bowl and whisk.
- Add wet ingredients to dry ingredients, stirring until just combined.
- Add in berries, folding in gently. Drop ¼ cup dough into cookie sheet, making 12 scones.
- Sprinkle with turbinado sugar. Bake until slightly browned, 20 to 25 mins.
- Transfer to wire rack for cooling.
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