Mixed Berry Scones

Sylvia McArdle & Stephanie Hannus


  • 3 Cups  all-purpose flour
  • 1/2 Cup  white sugar
  • 1/4 Cup  turbinado sugar
  • 1/2 Teaspoon  baking soda
  • 2 1/2 Teaspoons  baking powder
  • 1 Teaspoon  kosher salt
  • 3/4 Cups  unsalted butter, cut into 1/4- to 1/2-inch pieces
  • 1/2 Cup  fresh blueberries
  • 1/2 Cup  fresh blackberries
  • 1/2 Cup  fresh raspberries
  • 1/2 Cup  hulled and quartered fresh strawberries
  • 1 1/4 Cup  buttermilk
  • 1 1/2 Teaspoon  vanilla extract
  • 1/2 Cup  heavy cream, for brushing
  • 1/2 Cup  sugar, for sprinkling

This dish would be a favorite of Countess Cora’s to offer to her younger guests with their tea. While visitors such as the Dowager Countess might prefer less flavorful options, these scones would give a needed variety — not to mention flavor — to a meal that most of Cora’s guests would have experienced on a daily basis.


Preheat oven to 375 degrees. Lightly oil a baking sheet.

In a large bowl and using a wooden spoon, mix together the flour, both sugars, baking soda, baking powder, and salt.

Using your bare hands, work the butter into the flour mixture until it has the consistency of breadcrumbs. Add the berries, mixing well, so that the berries are evenly distributed.

In a small bowl, mix together the buttermilk and vanilla extract with a fork.

Once again using your hands, dig a well in the center of the dry mixture and pour the buttermilk mixture into the well. Still using your hands, combine the ingredients until the entire mixture appears wet. Do not overknead.

Turn the mixture onto a lightly floured surface. Gently pat down the dough to make a disk about 1½-2 inches thick. Using a biscuit cutter (or a knife if you don’t have a biscuit cutter), cut out as many scones as possible and lay them on the baking sheet. Gather together the remaining dough to cut out more scones, careful not to overknead the dough. 

Liberally brush the heavy cream over the top of each scone, then sprinkle them with sugar. Bake the scones for 10-12 minutes or until they are lightly browned.


The Unofficial Downton Abbey Cookbook (F+W Media, September 2012) By Emily Ansara Baines


Calories per serving:

425 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 19g 29%
  • Carbs 59g 20%
  • Saturated 12g 59%
  • Fiber 2g 8%
  • Trans 1g
  • Sugars 29g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 6g 11%
  • Cholesterol 54mg 18%
  • Sodium 452mg 19%
  • Calcium 144mg 14%
  • Magnesium 18mg 4%
  • Potassium 140mg 4%
  • Iron 2mg 11%
  • Zinc 1mg 3%
  • Phosphorus 199mg 28%
  • Vitamin A 171µg 19%
  • Vitamin C 8mg 14%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 76µg 19%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 5µg 7%
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