Loaded Berry Scones

Do I only post recipes now?

Maybe.

But I’m sharing my FAVOURITE recipes with you. The ones I make again and again and again because they’re that good. These scones get rave reviews every time I make them. I, in fact, had to make a second batch this afternoon after my family inhaled the first half dozen in record speed.

So if you like berry scones save this one! The dough is quite sticky, which makes it a bit tricky to work with, but use slightly wet hands and extra flour (or icing sugar for extra sweetness) to keep it from completely sticking to everything.

Loaded Berry Scones

Preheat your oven to 425 degrees.

• Mix together 1/2 cup berry yogurt, 1/2 cup milk, 1/2 cup sugar, and 1 tsp vanilla.

• add in 1/4 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 2 cups flour.

• Cut in 4 tbsp butter (use a pastry cutter or two knives if you don’t have one).

Cover your surface with flour/icing sugar and place your (very sticky) dough on top. Cover it with flour/icing sugar as well and roll out as best you can. You can also use your hands to flatten it out into a rectangle.

Spread berries on top. I used about 2 cups of mixed blueberries, raspberries and blackberries. Fold the rectangle into thirds and then shape to form a log. Cut into 6 triangles.

Place on a parchment lined baking sheet and sprinkle the tops with coarse sugar. Bake for about 20 mins, then let cool slightly and enjoy.