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We’re spilling the tea on one of our most popular scone recipes

Staff, America's Test Kitchen on

Want to know the secret to our delicious scone recipe? It’s all about the way you handle the ingredients.

Berry beginning: Toss the frozen berries in powdered sugar to keep from bleeding into the dough.

Second step: Treating the butter in two different ways is the key to light and flaky scones. First, process half the butter until it’s fully incorporated into the dough. Then add the remaining cold butter and process until small clumps remain, creating pockets of steam as the scones bake.

A sweet end: A simple glaze of butter and honey adds a nice finish to the scones.

Mixed Berry Scones

Makes 8 scones


Note: Work the dough as little as possible, just until it comes together. Work quickly to keep the butter and berries as cold as possible for the best results. Note that the butter is divided in this recipe. An equal amount of frozen blueberries, raspberries, blackberries, or strawberries (halved) can be used in place of the mixed berries.

For the scones:

1 3/4 cups (8 3/4 ounces) frozen mixed berries

3 tablespoons powdered sugar


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Steve Breen Blondie David Fitzsimmons Archie Tim Campbell Peter Kuper