Summer berries are aplenty right now and I am adding them to everything…ice cream, granola, smoothies, and these delicious triple berry scones with nasturtium + berry butter. These scones are simply scrumptious and with the addition of nasturtium + berry butter, you will be dreaming of and baking these delicious bites regularly.
Use frozen fruit and bake these in the winter! Just be sure to rinse and drain the berries overnight to avoid adding excess moisture to the dough. Here’s how to whip up these yummy treats…
Triple Berry Scones
Makes about a dozen scones
2 cups plus 1 tablespoon of organic all purpose flour, sifted + extra for rolling out the dough
1 teaspoon of baking powder
a pinch of rose salt
1/4 teaspoon baking soda
4 tablespoons lavender sugar (or cane sugar) + 1/4 cup for sprinkling
1/2 cup cold organic butter (I used raw butter), cut into 1/2″ cubes
Half cup organic half + half
1/2 cup organic heavy cream
A teaspoon vanilla extract
3/4 cup organic berries (I used strawberries, raspberries, and blackberries…I cut the raspberries and blackberries in half and sliced the strawberries…another tip, I washed the berries the night before I made the scone dough and left them out to dry overnight)
Mix flour, baking powder, rose salt, baking soda, and lavender sugar in a large bowl. Using your hands, add the butter until the mixture resembles small flakes. Create a pool in the center and add half + half, vanilla extract and heavy cream. Blend by folding flour mixture into the cream mixture. Finally, gently fold in the berries. Add extra flour 1 teaspoon at a time if the dough is too sticky to handle.
Transfer dough on a floured, cool surface such as a marble pastry board if possible. Flatten out dough to about 3/4″ thick. Using a 2.5″ round cookie cutter, cut out 12 scones. Dip each side in lavender sugar. On a parchment lined baking sheet, place scones about 1 inch apart. Bake at 400 degrees Fahrenheit for 25 minutes or until golden brown. Allow to cool on a wire rack for about 10 minutes before serving. Serve with Nasturtium + Berry Butter (recipe below). Happy Baking!
Nasturtium + Berry Butter
Makes a little over 1/2 cup
1/2 cup organic unsalted butter, at room temperature
2 tablespoons of organic berries (I used raspberries and blackberries)
1/4 cup fresh edible, organic nasturtium petals
Place all ingredients in a small bowl. Using a fork, mix until combined. Voila! A super delicious butter that will make any slice of everyday toast sing! Also delicious on crepes! Enjoy…
SHOP: Ceramic Platter: Suite One Studio, Striped Dish Towel: Anthropologie
Recipe + Photography by Cassie Winslow