Blueberry and raspberry scones

Blueberry and raspberry scones

Total: 1 hr | Active: 40 min.
Nutritional value / piece: 345 kcal
, Fat: 13 g
, Carbohydrate: 51 g
, Protein: 6 g
You can’t really beat scones for a tasty treat. They can be made in a flash and the ingredients can often be found in your cupboards or fridge. What’s more, you don’t need any fancy equipment or special baking skills. These sweet fruit scones are a favourite of ours in spring and summer – I often make them for breakfast. Accompanied by a refreshing smoothie, yoghurt and fresh fruit, they make an unforgettable breakfast.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Crumb mixture

270 g white flour
50 g sugar
1 tsp baking powder
½ tsp sodium bicarbonate
½ tsp salt
90 g butter, cut into pieces, cold


½ dl full cream
½ dl buttermilk
1 egg
1 organic lime, grated zest, juice set aside
½ vanilla pod, cut lenghtwise, seeds scratched out
100 g blueberries
80 g raspberries

To shape the scones

2 tbsp milk
2 tbsp cane sugar


120 g icing sugar
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How it's done

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Crumb mixture

Mix the flour, sugar, baking powder, baking soda and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, cover and chill.


Whisk the cream, buttermilk and egg, mix in the lime zest and vanilla seeds. Pour the liquid and berries into the chilled crumb mixture, mix quickly to form a soft dough; do not knead. Shape the dough into a ball.

To shape the scones

On a lightly floured surface, flatten the dough to approx. 1.5 cm thick (approx. 20 cm in diameter), cut into 8 pieces, place the scones on a baking tray lined with baking paper, brush with milk, sprinkle with sugar.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C, remove from the oven and leave to cool on a rack.


Mix the icing sugar with the reserved lime juice to create a thick icing, drizzle on top of the scones.

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