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Triple berry dark chocolate scones

Triple Berry Dark Chocolate Scones

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 scone wedges 1x


  • 1 1/2 cups all-purpose flour (or flour 00)
  • 1/4 cup organic cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
  • 1/4 cup dark chocolate chips
  • 1 cup of mixed strawberries, raspberries, blackberries (fresh or frozen)
  • 1/4 cup heavy cream
  • 1 egg


  • whipping cream for brushing
  • cane sugar for sprinkling


  1. Pre-heat oven to 375° F and line a baking sheet with parchment paper.
  2. Wash, hull, and chop strawberries; wash raspberries and blackberries. Pat dry and set aside.
  3. In a large mixing bowl, whisk together flour, baking powder, 1/4 cup sugar, and salt.
  4. Toss in butter, and work it with a pastry blender.
  5. Add the berries, the dark chocolate chips and blend with a metal spoon till the berries are nicely coated with flour.
  6. Whisk the egg and cream together in a small bowl, then add to the flour mixture.
  7. Gently mix the dough with your hands until it just comes together. Don’t overmix.
  8. On a very well-floured counter, pat out dough.
  9. Cut into 6 wedges and transfer to the prepared baking sheet, closer together, but not touching (I keep them 2 inches apart).
  10. Brush with whipping cream and sprinkle with cane sugar.
  11. Bake scones until firm and golden, about 25-30 minutes.
  12. Transfer to a cooling rack.


  • Category: Breakfast
  • Method: Baking
  • Cuisine: North American
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