Berry Scones by Tess Gardner

Saturated with the flavors of vanilla, almond, and buttermilk, these dense little scones will make their way into your heart as they improve your overall health.  Recipe by Tess Gardner with Slow Cooking Kitchen – an avid cook and recipe developer.  ENJOY!


  • 1 cup all-purpose flour
  • 1 1/2 Tablespoons sugar
  • 1/2 Tablespoon baking powder
  • 1/3 cup salted butter, cut
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries
  • 1/2 teaspoon almond extract
  • 3/4 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 1 large egg, room temperature, slightly beaten


Preheat oven to 400 degrees F..

Line baking sheet with parchment paper; set aside.

In a large bowl, combine sifted flour, sugar, and baking powder. Using two knives, cut-in butter until the mixture forms medium sized crumbs.

Whisk together buttermilk, vanilla, almond extract and egg and slowly pour into the center of the dry ingredients. Using a fork, blend until sticky and well combined.

On a well floured surface, knead dough, half-over itself, until it is stiff and dry (on the outside only) to the touch. Form a dome shaped ball with a slightly raised center and gently pat down with the palm of your hand,

Cut dough into eight slices, like you would a pie, and bake on center rack for approximately 20 minutes, or until tops are a light golden brown.

Serve warm and top with rum soaked blue and blackberries.

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22 Responses to Berry Scones

  1. jamie says:

    beautiful photo… they look so delicious!

  2. What beautiful scones! We have been lovin’ berries this summer and this fits the bill perfectly 🙂
    I would like to invite you to my weekly linky party Share Your Stuff Tuesdays.

  3. What a gorgeous picture and delicious recipe! This looks like a great breakfast item. This would be perfect to link up to my Create It Thursday post

  4. Emily says:

    yum!! These look incredible and your photo is lovely! I’m always trying to take better food pics :o) Just wanted to let you know this will be featured at my weekend roundup.. Thanks for linking up to Tasteful Tuesdays at Nap-Time Creations. The post will go up Friday night, but I’m going to be out of town, so I’m doing my commenting now :o) I’d love for you to add the featured button to this post, or pin, share, tweet about the feature… thanks! Happy Weekend! Emily

    • Denise @BeBetsy says:

      Thank you Emily! The is from one of our lovely blogger friends Tess Gardner who is both a fab baker and wonderful photographer as well.
      So excited for the Feature and thanks again!

  5. I grew up eating my Grandmother’s British scones. I’ve never been able to quite replicate them, but these could be spot on! I will definitely be trying this one out!

  6. These are looking very mouth watering! Love the berries in them. (=

    • Denise @BeBetsy says:

      They are super delicious and delicate and easily gobbled up! Thanks for coming by to see us Gloria! All the best~ Sharon and Denise

  7. Mmm…they sound lovely. I like the mix of blueberries and blackberries.

    I found your site through Nap-Time Creations!

    • Denise @BeBetsy says:

      Hello! Thanks for coming by and for your nice comment.
      All the best ~ Sharon and Denise

  8. Judy says:

    Your recipe looks so yummy. I will be featuring it tomorrow night at my Sizzle into Summer party. Please stop by and pick up an I’ve Been Featured button. Thanks.

    • Denise @BeBetsy says:

      Thanks Judy! This is an original recipe from our friend Tess Gardner. We have added the Featured Button on the post! Thank you for coming by ~ Sharon and Denise

  9. These scones look amazing! Thank you so much for joining us and sharing at Best of the Weekend – pinning to our party board! Hope you have a fantastic week and please join us again on Friday!

    • Denise @BeBetsy says:

      Hello Cindy – great to have you stop by! Thx for the Pin, we will check out your party!

  10. Oh yum! Thanks for sharing!

    Please join us again Thursday


  11. They look delicious Denise. I’ll be featuring them at Shabbilicious Friday tomorrow.

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