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Scone's best recipe – These homemade scones are incredibly EASY, NOT DRY, you don't need to mess up a blender, and you're guaranteed breakfast or weekend brunch will disappear! Made with common ingredients from the pantry and fridge and you can use frozen fruit!
Scone's best recipe
I have never been a big fan of buns because they are generally dry, dull and taste like flaky cardboard. These glazed buns are none of the above.
They are actually the best scones I've ever had. And they have changed their minds about buns in general. They're incredibly easy, you don't need to mess up a food processor or mixer, and they're ready in half an hour.
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How's that for a quick, easy and easy to make breakfast, brunch or dessert or makeshift snack?
You don't even need to use fresh fruit. I used Trader Joe's frozen berry mix, which includes strawberries, raspberries, blueberries, and blackberries.
Another advantage of using frozen fruit is that it keeps the dough colder and the cold dough rises better. It is also the reason why you want to use cold butter in pastry or when making cakes. The hot air from the oven hits the cold butter in the dough and creates air pockets, which create a flaky, soft crust.
The same principle with cold butter and cold berries on the buns. They are scaly and tender, but also extremely moist. Sour cream is used to help prevent dryness.
Instead of milk or heavy cream like wet ingredients that mix with dry ingredients, sour cream not only moisturizes and softens the dough, but, as it is grown like buttermilk, helps the buns rise higher. and stay softer and lighter, without being airy or dry.
There is an abundance of juicy berries in every bite. As the mixed berry buns bake, the berries release their juices and the dough bites surrounding the berries gently melt in your mouth. Those are my favorite bites.
When I made these, I thought I was going to have a bunch of scones to go home. Incorrect. We devoured them all the same day I made them. And I want to do more.
What's in this simple Scone recipe?
Here is what you will need to make this easy bun recipe:
- All-purpose flour
- Granulated sugar
- baking powder
- Unsalted butter
- Sour cream
- Vanilla extract
- Mixed berries
- Lemon or orange zest
- Turbinado Sugar
- Pastry sugar
- Thick cream
How to make buns
To make the best bun recipe, you must first cut the cold butter into the dry ingredients. I usually use a fork and then transfer it to my hands near the end. Then pour the wet ingredients dry. Finally, fold the berries and the optional citrus zest.
Turn the dough onto a floured surface and knead in an 8-inch round. Cut into eight pieces of the same size and place on the baking sheet. Sprinkle with turbinado sugar. You can use regular sugar if that's what you have.
These mixed berry buns should be baked until lightly browned and well cooked. A toothpick inserted in the center should come out clean or with some damp crumbs, but without coating.
Once cooled, pour the frosting over the plain buns.
Can I use fresh fruit instead of frozen?
Many times I choose to deliberately keep my more expensive fresh fruit to snack on and bake with frozen fruit.
I hardly ever have a surplus of fresh berries as we eat them so fast, but feel free to use them fresh, keeping in mind that the cooking time will probably be reduced.
How to store buns
I'm comfortable storing glazed buns at room temperature, but if you're not, glaze only the buns you plan to consume right away. I don't recommend refrigerating them because they will dry out.
Tips for making the best scones
Before baking, I sprinkled the tops with turbinado sugar. I love the crisp, large sugar crystals to add a touch of texture, but it's optional. And as I said, you can use regular sugar if that's what you have on hand.
I made a simple sugar icing and pastry cream, but I could also make a citrus icing by replacing the cream with lemon or orange juice. Optionally, to enhance the citrus flavor, also add a tablespoon of lemon or orange zest to the dough by folding the berries.
This is a great blank canvas base recipe for scones, and you can add most fresh fruit, dried fruit, or zest. Use what you have, enjoy and eat in season.
- 2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
- 1/2 cup granulated sugar
- 1 tablespoon of baking powder
- pinch of salt, optional and to taste
- 1/2 cup butter, unsalted, cold (1 stick)
- 1 large egg
- 1/2 cup sour cream (lite is fine)
- 1 teaspoon of vanilla extract
- 1 cup heaped mixed berries (I used TJ's frozen mixed berry mix which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen for berries to bleed / run less)
- 1 tablespoon lemon or orange zest, optional (I didn't include any in the buns shown)
- turbinado, raw or coarse sugar, optional for sprinkling (granulated sugar can be substituted)
- 1 cup icing sugar
- about 1 tablespoon of cream or milk (or replace it with orange or lemon juice)
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- In a large bowl, add 2 cups of flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter. You can use a food processor, but I think not having to wash it is a huge time saver. I beat the butter with forks and when it's the size of big marbles, I use my hands and knead it. It will feel like semi wet and cool sand. Some large clusters of pea-sized butter are fine; set the bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and mix until smooth.
- Pour the wet mixture over dry, and fold until combined with a soft-tipped spatula; don't mix too much or the buns will be difficult. The dough will be moist and hairy.
- Fold the berries and the optional zest.
- Sprinkle about 2 tablespoons of flour on a Silpat or clean work surface and lightly cover your hands.
- Flip the dough over the surface and knead in an approximately 8-inch round. The dough is very moist, clammy, sticky, and sticky, but if it's getting too stubborn or too wet to bind, sprinkle 1 tablespoon at a time with flour until it comes together and forms a round.
- Using a large knife, cut it into 8 pieces of the same size.
- Using a flat spatula or pie turner, transfer the wedges to a prepared baking sheet at least 2 inches apart. Don't pile up because the buns swell and spread as they bake. Tip: Try to make sure there are no berries exposed by touching the baking sheet because they will be prone to burning.
- Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 tsp each.
- Bake for about 18 minutes, or until buns are lightly browned and well cooked. 18 minutes in my oven with frozen fruit is perfect, but if you use fresh fruit the cooking time will probably be shortened. A toothpick inserted in the center should come out clean or with some damp crumbs, but without coating. Since they are baking in a fairly hot oven, watch them closely after about 15 minutes to make sure the bottoms don't get too brown.
- Let the buns cool on the baking sheet for about 5 minutes before removing them and transferring them to a wire rack to finish cooling. While the buns cool, prepare the icing.
- In a small bowl, combine sugar and pastry cream (or citrus juice).
- Beat until smooth. Depending on the desired consistency, you may need to play around with the proportions of cream and sugar a bit.
- Evenly sprinkle frosting on buns before serving.
- The scones are better fresh, but will stay airtight at room temperature for up to 4 days. I'm comfortable storing glazed items at room temperature, but if you're not, glaze only the buns you plan to consume right away; I don't recommend refrigerating them because they will dry out.
one Amount per proportion: Calories: 393 Total Fat: 17 g Saturated Fat: 10 g Trans Fat: 0 g Unsaturated Fat: 5 g Cholesterol: 67 mg Sodium: 232 mg Carbohydrate: 56 g Fiber: 2 g Sugar: 29 g Protein: 6 g
More easy brunch recipes:
The best blueberry muffins: they are soft and moist thanks to the addition of sour cream in the dough. Not to mention, they are full of fresh blueberry flavor. These are sure to be your new favorite muffins!
Easy Whey Waffles with Mixed Lemon Berry Preserves – They're as quick and easy as using a boxed mix, but much better. They are crispy on the outside, but softer and fluffier on the inside.
Blueberry Dutch Baby Pancake: This oven-baked pancake has chewing pancakes the thickness of clafoutis, making it as easy as making pancakes.
Caramel Apple Bread Pancakes – Craving pancakes but not the job of standing on the stove flipping them? Make these EASY pancakes in a pan! Perfect for a weekend brunch or breakfast Monday through Friday because they are ready in 10 minutes!
Strawberry and Cream Coffee Cake with Vanilla Cream Cheese Frosting – One of the best coffee cakes I've ever tasted or made. Use your favorite fresh, frozen, or seasonal fruit.
Deep Plate Mixed Berry Skillet Pancake: If you like thick stacks of pancakes, you will love this deep plate pan fry pancake. It is soft, fluffy and light, has the texture of pancakes and is full of berries.
Strawberry Banana Bread – This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy recipe for quick bread without mixing that you are going to love!
Originally published on April 26, 2014 and republished on April 24, 2020 with updated text.
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Berries Iced Buns Best Mixed