Buttermilk Berry Scones

Bright, tender and full of juicy fruit, these Buttermilk Berry Scones turn an ordinary morning into something special. The secret is a quick faux buttermilk that keeps the dough soft while helping the berries stay vibrant and fresh in every bite. A handful of chocolate chunks folds in just enough richness to balance the fruit, making this berry scones recipe feel both cozy and a little indulgent.

Whether you enjoy them warm from the oven or packed for an afternoon pick me up, these mixed berry scones bake up with crisp edges, fluffy centers and irresistible pockets of melty chocolate. They are simple to prepare, reliable for any skill level, and just the thing to reach for when you want a treat that feels homemade without any fuss.

• What Makes This Recipe So Good
• What Goes Into Buttermilk Berry Scones
• How To Make Buttermilk Berry Scones
• Tips For Making Buttermilk Berry Scones
• Recipe FAQ’s
• Mixed Berry and Chocolate Chunk Buttermilk Scones with a Cream Cheese Glaze Recipe

What Makes This Recipe So Good

What makes these Buttermilk Berry Scones so good is the way the method protects the dough from turning tough. Instead of relying on heavy cream alone, the quick homemade buttermilk keeps the texture soft and tender while helping the berries hold their shape.

You will also taste the difference in the balance of flavors. The combination of sweet berries and small pockets of chocolate gives these berry chocolate scones a depth you will not find in an ordinary berry scones recipe.

What Goes Into Buttermilk Berry Scones

These Buttermilk Berry Scones use simple pantry staples but rely on a few key ingredients to create their tender texture and bright berry flavor.

• Cold Buttermilk: This keeps the dough tender and encourages a higher rise.
• Mixed Berries: Using a blend of blueberries, raspberries, strawberries and blackberries adds natural sweetness and moisture without weighing the dough down.
• Cold Butter: Firm, unmelted butter is essential for flaky, crisp edged scones.
• Chocolate Chunks: Dark chocolate brings contrast to the fruit and gives these berry chocolate scones small bursts of richness that elevate the overall flavor.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Buttermilk Berry Scones

1. Prep the Oven: Preheat to 200C or 390F and lightly grease a baking tray so the dough is ready to transfer as soon as it is mixed.

1. Mix the Wet Ingredients: Whisk the buttermilk, sugar, vanilla, egg and Greek yogurt until smooth and set aside to keep the mixture cold.

1. Combine Dry Ingredients: Stir the flours, baking powder and salt together. Cut in the cold butter until it resembles coarse crumbs, then fold in the berries and half of the chocolate. Add the wet mixture and stir gently until combined.

1. Shape the Dough: Turn the dough onto a lightly floured surface and knead gently until it comes together. Pat it into a 9 inch circle on the tray, scatter the remaining chocolate chunks on top and slice into sixteen wedges.

1. Brush and Bake: Brush the top with butter, sprinkle with sugar and bake for 18 to 20 minutes or until the scones are set.

1. Finish with Glaze: Let the scones cool slightly, then drizzle generously with the cream cheese glaze before serving.

Enjoy these Buttermilk Berry Scones alongside Garlic Prawns and Avocado Crostini , which adds a fresh, buttery bite that contrasts beautifully with the sweet berries. Add Barbecue Chicken Pizza Stuffed Pull Apart Bread for a hearty, savory centerpiece that turns the spread into a satisfying brunch. Finish with Focaccia Three Cheese Italian Grilled , offering a warm, cheesy note that pairs effortlessly with the tender scones without stealing the spotlight.

Tips For Making Buttermilk Berry Scones

• Keep everything cold as you work. I like to pop the bowl and butter in the fridge for a few minutes before starting because it helps the scones rise higher and keeps the crumb soft.
• Mix the dough gently. Once the wet ingredients go in, I stop as soon as the flour disappears so the scones stay tender instead of dense.
• Use frozen berries if you can. They hold their shape better and won’t bleed into the dough too quickly, which gives you cleaner pockets of fruit.
• Chill the shaped dough for ten minutes before baking. This quick step makes the butter melt more slowly in the oven and gives you better lift and flakier edges.

Keep the dough cold from start to finish. If the butter warms up too much while shaping, chill the dough for ten minutes before baking. Cold butter is what gives scones structure and lift.

This usually happens when the dough is overmixed. Stir only until the wet and dry ingredients come together. A light touch keeps the crumb soft instead of heavy.

Check the center with a toothpick. It should come out clean or with a few moist crumbs. The tops should feel set and lightly spring back when touched.

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IngredientsUSMetric1x2x3x

Scones:

• ▢ 2/3 cup cold buttermilk* See Notes
• ▢ 1/4 cup sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 large egg
• ▢ 2 tablespoons greek yogurt – I use Chobani Fat Free
• ▢ 1 cup light spelt flour or all purpose/plain
• ▢ 1 cup plain wholemeal flour or white whole wheat flour
• ▢ 1 tbsp baking powder
• ▢ 1/2 tsp salt
• ▢ 4 tbsp cold butter chopped
• ▢ 1/2 cup frozen blueberries
• ▢ 1/2 cup frozen raspberries
• ▢ 1/2 cup strawberries , hulled and halved (fresh or frozen)
• ▢ 1/2 cup frozen blackberries
• ▢ 6 squares chocolate chunks I use Lindt 70%, chopped
• ▢ 1 tablespoon butter (extra) for brushing
• ▢ 2 tablespoons sugar

Cream Cheese Glaze:

• ▢ 4 tablespoons reduced fat/fat free cream cheese
• ▢ 4 tablespoons icing/powdered sugar
• ▢ 2 teaspoons lemon juice freshly squeezed
• ▢ 4 tablespoons low fat/skim milk

Instructions

• Preheat oven to 200C | 390F. Spray a baking tray with cooking oil spray; set aside
• Whisk together the buttermilk, sugar, vanilla, egg and greek yogurt. Set aside.
• In a separate bowl, mix the flour/s, baking powder and salt together. Cut in the cold butter with a flat-bladed knife (or pastry blender), or with your fingertips, rub butter into flour mixture until it resembles fine breadcrumbs or coarse meal. Gently fold in the berries and half of the chocolate chunks to evenly coat in the flour mix. Add the milk mixture, and stir through until just combined.
• Turn onto a lightly floured surface and knead gently until smooth. Pat dough into a 9-inch circle onto your baking tray and sprinkle with remaining chocolate chunks. With a floured knife (dip knife into flour and shake of excess), cut dough into 8 wedges all the way through; then cut those wedges in half to make 16 slices.
• Brush with the (extra) butter and sprinkle over the sugar.
• Bake for 18-20 minutes, or until set (when a toothpick comes out clean).
• Drizzle with the cream cheese glaze

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Mixed Berry and Chocolate Chunk Buttermilk Scones with a Cream Cheese Glaze

Ingredients

Scones:

• 2/3 cup cold buttermilk* See Notes
• 1/4 cup sugar
• 1 tablespoon pure vanilla extract
• 1 large egg
• 2 tablespoons greek yogurt - I use Chobani Fat Free
• 1 cup light spelt flour or all purpose/plain
• 1 cup plain wholemeal flour or white whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 tbsp cold butter chopped
• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries
• 1/2 cup strawberries , hulled and halved (fresh or frozen)
• 1/2 cup frozen blackberries
• 6 squares chocolate chunks I use Lindt 70%, chopped
• 1 tablespoon butter (extra) for brushing
• 2 tablespoons sugar

Cream Cheese Glaze:

• 4 tablespoons reduced fat/fat free cream cheese
• 4 tablespoons icing/powdered sugar
• 2 teaspoons lemon juice freshly squeezed
• 4 tablespoons low fat/skim milk

Instructions

• Preheat oven to 200C | 390F. Spray a baking tray with cooking oil spray; set aside
• Whisk together the buttermilk, sugar, vanilla, egg and greek yogurt. Set aside.
• In a separate bowl, mix the flour/s, baking powder and salt together. Cut in the cold butter with a flat-bladed knife (or pastry blender), or with your fingertips, rub butter into flour mixture until it resembles fine breadcrumbs or coarse meal. Gently fold in the berries and half of the chocolate chunks to evenly coat in the flour mix. Add the milk mixture, and stir through until just combined.
• Turn onto a lightly floured surface and knead gently until smooth. Pat dough into a 9-inch circle onto your baking tray and sprinkle with remaining chocolate chunks. With a floured knife (dip knife into flour and shake of excess), cut dough into 8 wedges all the way through; then cut those wedges in half to make 16 slices.
• Brush with the (extra) butter and sprinkle over the sugar.
• Bake for 18-20 minutes, or until set (when a toothpick comes out clean).
• Drizzle with the cream cheese glaze

Notes

Nutrition

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