Flaky with melted butter, in a heart-shaped and fruit-filled scones are perfect anytime.
Using a cookie cutter, these turn into one of the easiest ways to make a pretty breakfast treat in any shape you like.
These come together quickly and oh did I mention they smell heavenly to wake up to these baking?
We love baking savory or sweet scones, they're always welcome on my tables and they also freeze great!
Scroll down and check out this perfect breakfast scone fun and delicious at any time of the year!
What's A Scone Anyway?
First of all, history shows scones traditionally were made all through England, Scotland, and Ireland but started in Scotland in the 1500s.
Scones became popular and a traditional part of tea time.
Anna, the Duchess of Bedford sometime in (1788 – 1861), had ordered the servants to bring tea and some sweet bread, which were scones.
She liked them so much they became a ritual every day around 4pm with her tea, I always find such stories fascinating.
They are still served daily with the traditional clotted cream topping in Britain.
Ingredients You Will Need
- fresh blueberries or blackberries
- fresh strawberries sliced and in half or use red raspberries, cherries chopped or another fruit you like.
- light brown sugar
- pinch of cinnamon
- zest of 1 small orange
- flour
- baking powder
- salt
- chilled unsalted butter
- egg, beaten
- milk
- Extra flour
- White sugar, for topping
Try Some Other Scone Favorites!
Raspberry One Pan Scones
Breakfast Peach Scones
Amaretto Raspberry Scones
Mini Apple Scone Muffins
Tips For Making The Best Scones
- Use the best quality ingredients you can.
- Always use butter – not margarine
- Don't mess with the dough too much! (This is a common mistake)
- Use fresh baking powder, one that has been opened less than 6 months ago
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Perfect Snack Anytime
Some folks consider scones as a biscuit but they're not!
The big difference is a biscuit should be light—airy even—with well-defined flaky layers.
Tender, yes, but sturdy enough to support or be dragged through gravy, a runny egg yolk, or a generous serving of maple syrup.
A scone should not flake like a biscuit.
It can have layers of course, but they kind of crumble a little.
A scone is slightly dryer than a biscuit and yet, when done well, not dry at all.
Even though most of the ingredients are pretty much the same but they really are served much differently.
Some serve them with a coordinating jam, honey, clotted cream or they're great plain and just warmed and served with tea or coffee.
This recipe with so many flavors in them needs nothing else added and great to take along to work, school, or road trip!
Give them a try and let me know in the comments how you like this recipe and don't forget to follow my tips!
Yield: 8 to 12
Strawberry Blueberry Orange Heart Scones
These are a fresh fruits baked into our homemade buttery scones. The scones are festive and bright and perfect for any breakfast on Valentine's Day or Patriotic Holiday to kick off a fun-filled holiday. Great any time of the day with any fruits you like in them so mix and match whatever you prefer.
Prep time: 22 MCook time: 19 MTotal time: 41 M
Ingredients:
- 1 1/2 cups fresh blueberries or blackberries
- 1 cup fresh strawberries sliced and in half or use red raspberries, cherries chopped or another fruit you like.
- 1/2 cup light brown sugar
- pinch of cinnamon
- zest of 1 small orange
- 2 1/4 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons chilled unsalted butter
- 1 egg, beaten
- 1/2 cup milk
- Extra flour
- White sugar, for topping
Instructions:
- Preheat the oven to 350 degrees and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
- Chop the strawberries into small half slices either by handset aside. Wash blueberries pat dry and set aside.
- In a bowl or food processor mix, all dry ingredients then add chilled cut up butter into the dry ingredients, add brown sugar and orange zest into the food processor or bowl and mix until fine and crumbly.
- Stir in the beaten egg and milk. Fold in fruits.
- Sprinkle the counter or board with flour, and dump the dough out on it.
- It will be very wet and sticky.
- Mound a rectangular-shaped dough about an inch high and cut into desired shapes.
- Sprinkle with granulated sugar.
- Bake for about 25 minutes or until just getting golden.
- Serve warm with honey, butter, or jam. We like them plain just the way they are.
- Store leftovers in the refrigerator. Warm slightly in the oven wrapped in foil.
- Optional: While warm drizzle with a mixture of powdered sugar and leftover juice from the orange to make a very thick glaze.
- Drizzle over the top of warm scones. Serve warm.
Calories
279
279
Fat (grams)
15
15
Sat. Fat (grams)
8
8
Carbs (grams)
22
22
Net carbs
10
10
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Other Scone Recipes
Pumpkin Spice Glazed Scones
Pumpkin Cheddar Savory Scones
Blueberry Almond Scones
Cranberry Scones
Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2020.
