I am not kidding when I say that I try to waste as little food as possible. We had some blueberries and strawberries in the fridge that were coming up on the end of their time and I needed to find a way to use them. Decided that scones were the way to go. I love food I can hand my toddler, something we don’t have all the time, and something easy to share with friends that come to visit. Few tips with this one; if you are using a very juicy fruit (ex, strawberries) you may want to pat them dry after you’ve sliced them to avoid adding extra liquid to your dough, these scones are more traditional and not incredibly sweet but if you would like them to be more desert-esque you can add a few more Tbsp sugar, and lastly be careful mixing the dough once you’ve added the fruit to avoid blending it so that you have nice chunks of fruit pieces at the end.


  • 1/2 cup Fresh Fruit of choice (I’ve used blueberries and strawberries)
  • 1 cup Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Tbsp Sugar
  • 3 Tbsp Butter
  • 3 Tbsp Milk
  • 1/4 cup Sour Cream


  1. Preheat oven to 425 degrees
  2. Mix all dry ingredients in a bowl
  3. Cut in butter
  4. Optional: Cut fruit to desired size (I halved the blueberries and sliced the strawberries about an 1/8th of an inch thick)
  5. Mix in fruit
  6. Combine milk and sour cream in separate bowl
  7. Add milk mixture to dry ingredients
  8. Place dough on floured working surface and work into circle 1/2-3/4 inch thick
  9. Cut circle like a pizza into 6 wedges
  10. Place wedges on cookie sheet (I use a silicone baking mat on mine and it makes them brown perfectly and not stick at all)
  11. Bake 15-20 minutes

Written by Krista

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