My perfect weekend morning starts a little something like this – coffee, family and a delicious bite for breakfast.

That’s where these scones come in – I love to pair these scones with a cup of coffee for Sunday brunch!

Fresh baked bakery-style blueberry muffins are one of my favourite Sunday brunch recipes to make ahead of time. However, during Saskatoon berry season these Saskatoon Berry Scones take first place!

They’re tender, fluffy and studded with juicy Saskatoon berries and have a hint of lemon. Serve with butter for the most divine lemony saskatoon berry scones bite.

Why you’ll love these Saskatoon Berry Scones

• The scone dough comes together all in one bowl!
• These delectable scones are one of the best ways to enjoy Saskatoon season.
• You don’t need any fancy equipment to make these scones; no food processor required.

What are saskatoon berries?

Saskatoon berries are native to the Canadian Prairie provinces, the Northwest Territories, the Yukon, Alaska, British Columbia and the northwest and central USA. They’re different than juicy blueberries as they’re smaller and have a sweet and nutty flavour. I first discovered them at a farmer’s market when I moved to the Canadian Prairies and they’ve been one of my favourite berries ever since! You can find them at farmer’s markets during the Summer season and during the cooler months, they’re sometimes sold in the frozen section of the grocery store. When I find them during the Summer I purchase a ton and freeze them myself too!

Ingredients needed for these saskatoon berry scones

Saskatoon berries: Saskatoon berries are the key to these scones!

Milk: I like to use 2% milk (or whole milk) in this recipe for both the dough and brushing on the tops of the scones; I have not tested this with other percentages of milk

Flour: all purpose flour is the base for this scone recipe

Sugar: a must to provide some sweetness to the dough

Baking powder: baking powder gives these scones lots of lift

Lemon: lemon zest is a must in these scones to add flavour; you’ll need 1 1/2 tsp lemon zest which is about 1 large lemon

Butter: you’ll need 1/2 cup of butter for this scone recipe

How to make these Saskatoon berry scones

Step 1: Pre-heat your oven to 375F and line your baking sheet with parchment paper.

Step 2: In a bowl whisk flour, sugar, salt and baking powder and until combined.  Then, whisk in the lemon zest.

Step 3: Cut the cold butter into cubes, add to the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left *You can also use a pastry cutter if desired instead of your hands.* Add in the berries to the flour mixture and stir gently.

Step 4: Stir in 1 ¼ cup of milk until the dough just comes together. If you notice the dough is still a bit dry / there is flour remaining, add in an extra ¼ cup of milk and stir once more to bring dough together.

Step 5: Take the dough out of the bowl onto a floured surface and knead gently, fold dough about 2-3 times and then shape the dough into a circular or rectangular disc.

Step 6: Use a sharp knife or bench scraper to cut the dough into 8 triangle shaped scones and put each scone onto the parchment-lined baking sheet.  Brush the tops of each scone with a little bit of milk and sprinkle a little bit of coarse sugar on top of each. Bake in the oven for 22-25 minutes until golden on top.

Step 7: Enjoy warm! Or, let the scones fully cool on a wire rack and then store in an airtight container for up to 3 days.

Expert tips for making these Saskatoon berry lemon scones

• For the best scones, make sure you use cold butter (not room temperature) to ensure you get a flaky scone once baked.
• Use 2% or whole milk to ensure the best-tasting scone! Lower percentages of milk or non-dairy milks will result in a tougher, less flavourful scone once baked.
• To save time, you can grate the cold butter on the large side of a cheese grater right into the dry ingredients. Then, use your hands to combine the butter into the dough, until you only have small pieces of butter left.

Common questions

What if I can’t find Saskatoon berries?
A great substitute if you can’t find Saskatoon berries are wild or regular fresh blueberries.

Can I use frozen Saskatoon berries?
You sure can! I’ve tested this recipe with both fresh and frozen Saskatoon berries and they both work well.

Why do you separate the scones on the baking sheet?
While some scone recipes you’ll find have the scones bake close together on the cookie sheet, this scone recipe bakes better when the Saskatoon berry scones are separated on the baking sheet when baking.

How to store

Enjoy the scones fresh out of the oven. Or, let the scones fully cool before storing them in an airtight container for up to 3 days. Warm scones in the microwave for about 20-30 seconds if desired.

More delicious baked goods from the blog

Strawberry Rhubarb Muffins with Streusel Topping

Lemon Blueberry Blondies

Apple Pie Breakfast Cookies (Gluten Free Option!)

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Saskatoon Berry Lemon Scones

My perfect weekend morning involves these fluffy Saskatoon Berry Lemon Scones that are packed with Saskatoon berries and lemon flavours.

Course Breakfast, brunch

Cuisine American

Keyword breakfast scone, coffee, saskatoon berry, scone

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 8 scones

Author Jess

Ingredients

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1 1/2 tsp lemon zest (from about half a lemon)
• 1/2 cup cold butter, cut into cubes
• 1 cup Saskatoon berries (you can substitute blueberries)
• 1 ¼ - 1 ½ cups 2% milk
• 1/4 cup milk for brushing
• optional: coarse sugar for topping

Instructions

• Pre-heat your oven to 375F and line your baking sheet with parchment paper.
• In a bowl whisk together the flour, sugar, salt and baking powder and whisk combine.  Then, whisk in the lemon zest.
• Cut the cold butter into cubes, add to the flour mixture and then use your fingers to combine the butter into the flour mixture until you get small pieces of butter left. Add the Saskatoon berries to the flour mixture and stir gently.
• Stir in 1 ¼ cup of milk until the dough just comes together. If you notice the dough is still a bit dry / there is flour remaining, add in 1 tbsp of milk at a time, up to ¼ cup of milk total (4 tbsp) and stir once more to bring dough together.
• Take the dough out of the bowl onto a floured surface and knead gently, turning over about 2-3 times and then shape the dough into a circular or rectangular disc.
• Cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet.  Brush the tops of each scone with a little bit of milk, top each with a sprinkle of coarse sugar (optional) and then bake in the oven for 22-25 minutes until golden on top.

Notes

• For the best scones, make sure you use cold butter (not room temperature) to ensure you get a flaky scone once baked.
• Use 2% or whole milk to ensure the best-tasting scone! Lower percentages of milk or non-dairy milks will result in a tougher, less flavourful scone once baked.
• To save time, you can grate the cold butter on the large side of a cheese grater right into the dry ingredients. Then, use your hands to combine the butter into the dough, until you only have small pieces of butter left.
• What if I can't find Saskatoon berries? A great substitute if you can't find Saskatoon berries are wild or regular fresh blueberries.
• Can I use frozen Saskatoon berries? You sure can! I've tested this recipe with both fresh and frozen Saskatoon berries and they both work well.

The post Saskatoon Berry Lemon Scones (My Perfect Morning) appeared first on Cooking in my Genes.

For breakfast, brunch or a snack, I’ve been enjoying these scones all, the, time.

The ingredients go really well together and bring a festive flavour to this time of year!

On colder days during the Fall and Winter season you can usually find me baking something delicious on the weekend. I like to use seasonal ingredients in the recipes I make and these scones are no different.

These Cranberry Chocolate Scones are the perfect combination of flavours for the Winter season:

Dried Cranberries:

Cranberries are a staple during this time of year but here I’ve opted for dried cranberries which give a ton of concentrated, tart flavour.

Milk or Dark Chocolate:

You can use either chocolate in these scones depending on your taste. I love to chop up a chocolate bar for this recipe but you can also use chocolate chips.

Orange Glaze:

The orange glaze goes so well with the tart cranberry flavour and the sweetness of the chocolate. It brings a bright, fresh taste to this recipe!

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Cranberry Chocolate Scones with Orange Glaze

Cranberry and chocolate is a festive combination of flavours in these light, flaky scones that are given a bright finish with an orange glaze.

Course Breakfast

Cuisine American

Keyword breakfast scone, scone

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour

Servings 8 large scones

Author Jess

Equipment

• parchment paper
• large baking sheet

Ingredients

• 3 cups all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 4 tsp baking powder
• 3/4 cup cold butter, grated on a coarse cheese grater
• 3/4 cup milk or dark chocolate pieces (or chopped up from a chocolate bar) substitute chocolate chips
• 1/2 cup dried cranberries
• 1 egg
• 1 cup 2% milk
• extra milk for brushing

Orange Glaze

• 1/2 cup icing sugar
• 2 tbsp icing sugar
• 4 tsp fresh squeezed orange juice

Instructions

• Pre-heat the oven to 425F and line a large baking sheet with parchment paper.
• In a bowl combine flour, sugar, salt and baking powder and stir with a fork to combine.
• Grate the butter into the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left. 
• Measure 1 cup of milk, crack the egg into the milk and stir with a fork.
• Add the milk/egg mixture into the dry ingredients and stir with a wooden spoon a couple of turns. 
• Then add in the chocolate and dried cranberries and stir until the dough just comes together. Put a bit of flour on your hands and the parchment paper on the baking sheet, and shape the dough into a ball. Place on the parchment paper and shape/flatten the dough into about an 8 inch circle.
• With a sharp knife, cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet.  
• Brush the tops of each scone with a little bit of milk and then bake in the oven for 20-22 minutes until golden on top.
• Let cool on a baking rack for at least 20 minutes before icing.
• To make the orange glaze, whisk icing sugar and orange juice. Drizzle over each scone and let set. Enjoy!

Notes

• A sharp knife is key when slicing the scones into their shaped before baking to keep their shape as best as possible!
• Scones are best enjoyed the day you make them but can be reheated for about 5 minutes at 300F on the second day then serve.

The scones come out of the oven golden brown and then you drizzle on that fresh, orange glaze.

Flaky and buttery, these scones can be made ahead of time. So, if you’re hosting brunch or breakfast during the holidays, make them the day before and simply warm them up for your guests!

I promise these Cranberry Chocolate Scones with Orange Glaze will be a hit.

These scones come together so easily I think you’ll want to make them again and again.

Until the next cooking adventure,
Jess

DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.

The post Cranberry Chocolate Scones with Orange Glaze appeared first on Cooking in my Genes.