Strawberry-Blackberry Sour Cream Scones

  • Yield 12 servings
  • Prep
  • Cook 30 minutes

These fruit scones are a healthy red, white, and blue dessert for the Fourth of July.

Stawberry Blackberry Sour Cream Scones
Rachael Dart


4 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 pound unsalted butter, cold and cut into 1/2-inch pieces
3/4 sour cream
1/4 cup + 1 tbsp water
1 cup strawberries, halved or quartered if large
1 cup blackberries
2 egg yolks
2 tablespoons milk


  1. Preheat oven to 400 degrees. Line two baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, combine the flour, sugar, baking powder, baking soda, salt. Add in the butter in a few batches, pulsing to combine. The mixtures should resemble a coarse meal, with small chunks of butter still visible.
  3. In a small bowl or measuring cup, stir together the sour cream and water.
  4. Transfer flour/butter mixture to a large bowl and add in the berries. Add in the sour cream/water mixture and mix until the dough just begins to stick together (if it’s still too dry, add in water 1 tablespoon at a time).
  5. Turn the dough out onto a light floured surface and form into two 6-inch rounds. Slice each round in half, and each half into thirds. Place 6 scones on each lined baking sheet.
  6. In a small bowl, whisk together the egg yolks and milk. Using a pastry brush, brush the tops of the scone with the mixture.
  7. Bake for 30 minutes, or until golden brown and firm to the touch.

This recipe originally appeared on Spache the Spatula.



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