The Berry Tip You Need For Perfectly Fruity Scones

Although British scones usually come in the purest form possible, a tender and fluffy biscuit of sorts, American scones are adulterated by different additions (via Slate). This isn't such a bad thing, though — cheddar and chive scones are savory treats that pair perfectly with any meaty entree, while cranberry scones complement goat cheese or nuts very well. It would be foolish not to mention one of the most popular American scone variants: Berry scones. Whether it be at a breakfast buffet or in a Starbucks display window, you'll see these scones patched with darkened spots of berry.

Making scones at home is not very complicated. The dough is much denser than a cake batter, like clay, and it requires some elbow grease to combine the flour with the butter. You can imagine that scone recipes are similar to any buttermilk biscuit formula, with lots of flour, a splash of buttermilk or sour cream, and butter. Making a berry scone, however, can prove to be a challenge. With such a dry base dough, adding berries can split the scone or ruin the dough altogether. But don't worry— there is a way to prevent your berry-flavored scones from becoming a sloppy mess.

Thankfully, it's usually easier to come by frozen berries than fresh ones. The lengthy storage life of frozen berries will work in your favor for any berry scone. The main reason why you should always use frozen berries is that they don't release much liquid during the mixing or baking process. According to Blue Bowl Recipes, fresh berries, including blueberries and strawberries, will get mashed while making the buttery dough and add excess liquid. As the dough is thick and rich, the liquid will make it less sticky, and potentially ruin the tender layers of the scone. 

Frozen berries, on the other hand, are solid and sturdy enough to withstand the powerful folding and mixing process. Furthermore, scone dough should always be kept cold, so that the buttery layers puff up in the oven; frozen berries would help keep the dough from reaching room temperature during the arduous folding process. The finished product will be a scone with a light buttery crumb that offers bursts of berry flavor in every bite. Surely, classic British scones are delicious with the help of jam and clotted cream, but American berry scones can be enjoyed on their own.