Strawberry Blueberry Scones
Flaky, buttery scones bursting with the sweet flavors of our handcrafted Triple Berry Spread. Perfect for breakfast or afternoon tea.
Prohibition Peach Butter
Our Triple Berry Spread combines strawberries, blueberries, and blackberries for a perfect balance of sweet and tart.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Bramble & Blossom Triple Berry Spread
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
In a separate bowl, whisk together cream, egg, and vanilla.
Add wet ingredients to dry ingredients and mix until just combined.
Turn dough onto a floured surface and pat into a circle about 1 inch thick.
Cut into 8 wedges and place on prepared baking sheet.
Make a small indent in the center of each scone and fill with 1 tablespoon of Triple Berry Spread.
Bake for 18-20 minutes until golden brown.
Let cool for 5 minutes before serving.
What's Inside Our Spread
- Sugar
- Strawberries
- Corn Syrup
- Blueberries
- Blackberries
- Ascorbic Acid
- Fruit Pectin
- Citric Acid
Nutrition & Dietary Information
Per serving: 280 calories, 12g fat, 38g carbohydrates, 4g protein
Recipe Tips
Chef's Tip: For extra flaky scones, freeze the butter for 15 minutes before cutting it into the flour.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Substitutions: You can use any Bramble & Blossom fruit spread in this recipe.
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