Mixed Berry Scones

Ingredients

  • 2 cups (250 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) cold unsalted butter, cubed
  • ¾ cup (180 ml) heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh mixed berries (blueberries, raspberries, blackberries)
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in Butter: Add cold butter cubes and use a pastry cutter or fingers to work until mixture resembles coarse crumbs.
  4. Mix Wet Ingredients: In a separate bowl, whisk heavy cream, egg, and vanilla extract until combined.
  5. Form the Dough: Pour wet ingredients into dry, stirring gently until just combined. Fold in mixed berries, taking care not to crush them.
  6. Shape & Slice: Turn dough onto a floured surface, pat into a 1-inch thick circle. Use a 2½-inch cutter to stamp out scones, or cut circle into 8 wedges.
  7. Bake: Place scones on prepared sheet. Brush tops with heavy cream and sprinkle with turbinado sugar. Bake 15–18 minutes, until golden brown.
  8. Cool & Enjoy: Transfer to a wire rack to cool slightly. Serve warm alongside your favorite VAHDAM tea for a perfect teatime treat.

From the bold Assam to the delicate Himalayan White, these berry-kissed scones bring a fresh sweetness that complements every cup. Happy sipping and baking, dears!

—Mom Mom (Grandma Helen)