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Strawberry Blueberry Scones
Strawberry and Blueberry Scones
Course
Breakfast
Calories
Author
Robin Gagnon
Ingredients
1
cup
all purpose flour
1
cup
whole wheat flour
1
tablespoon
baking powder
2
teaspoons
sugar
½
cup
frozen or fresh strawberries
¼
cup
frozen or fresh blueberries
1 ¼
cups
heavy whipping cream
Instructions
Preheat oven to 425 degrees.
In a medium-sized bowl, whisk together the flour, baking powder and 1 teaspoon sugar.
Pat dry frozen berries to remove excess moisture and stir into mixture.
Add cream and stir until the mixture just comes together.
Knead the dough a few times.
Pat the dough into a flat round about one inch thick and cut into eight wedges. Sprinkle with remaining 1 teaspoon of sugar.
Place wedges on a baking sheet and bake for 12 to 15 minutes, until the tops are golden brown.
Serve immediately or cover and keep at room temperature for up to 3 days.