Mixed Berry & Thyme Scones
The Mixed Berry & Thyme Scones from the TeaTime September/October 2021 issue features a medley of dried berries - including cranberries, raisins, blueberries, and cherries - pairs delightfully with the herbaceous flavor of fresh thyme in these sweet scones. Serve with Devonshire Cream and Lemon Curd.
Servings 18 scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup plus 1 teaspoon granulated sugar divided
- 1 tablespoon baking powder
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon fine sea salt
- 4 tablespoons cold unsalted butter cubed
- 3/4 cup dried mixed berries - Publix Greenwise Dried Berry Blend
- 1/2 cup plus 4 tablespoons cold heavy whipping cream divided
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375F degrees.
- Line a rimmed baking dish with parchment paper.
- In a large bowl, whisk together flour, 1/3 cup granulated sugar, baking powder, thyme, and salt.
- Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles course crumbs.
- Stir in berries.
- In a small bowl, whisk together 1/2 cup plus 3 tablespoons cream, egg, and vanilla extract until combined.
- Add to flour mixture, stirring u ntil a dough begins to form.
- Working gently, bring mixture together with hands until a dough forms. (In mixture seems dry and dough
- won't come together, add more cream, 1 tablespoon at a time. Dough should come together
- in a solid ball and be very stiff, though.)
- Turn out dough onto a lightly floured surface, and kneed gently un til smooth by patting dough and folding it in half
- 4 or 5 times.
- Using a rolling pin, roll out dough to a 3/4-inch thickness. Using a 2-inch fluted round cutter dipped in flour,
- cut 18 scones from dough, rerolling scraps as needed.
- Place scones, evenly spaced, on prepared baking sheet.
- Brush tops of scones lightly with remaining 1 tablespoon cream and sprinkle with remaining 1 teaspoon sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 20 minutes.
- Serve warm.
Notes
The Mixed Berry & Thyme Scones recipe was featured in the September/October 2021 issue of TeaTime magazine, which yields approximately 18 scones. This specific version uses a medley of dried berries rather than fresh ones. We used Publix Greenwise Dried Berry Blend.
TeaTime often uses a signature base for their fruit-and-herb scones:
Key Ingredients: Soft winter-wheat flour (like White Lily), sugar, fresh thyme leaves, baking powder, salt, cold butter, and heavy whipping cream.
Berry Incorporation: For dried berries, they are typically folded into the dry ingredients before adding the cream.
If using fresh berries, TeaTime often uses a "fold-and-roll" method: scattering half the berries over the dough, folding it, and repeating to prevent crushing the fruit.
Baking: Most TeaTime scone recipes of this style bake at 350°F to 400°F for roughly 18–24 minutes until golden brown.
TeaTime often uses a signature base for their fruit-and-herb scones:
Key Ingredients: Soft winter-wheat flour (like White Lily), sugar, fresh thyme leaves, baking powder, salt, cold butter, and heavy whipping cream.
Berry Incorporation: For dried berries, they are typically folded into the dry ingredients before adding the cream.
If using fresh berries, TeaTime often uses a "fold-and-roll" method: scattering half the berries over the dough, folding it, and repeating to prevent crushing the fruit.
Baking: Most TeaTime scone recipes of this style bake at 350°F to 400°F for roughly 18–24 minutes until golden brown.