This summer while travelling alone in Dublin I happened upon a small cafe called Accents Coffee and Tea Lounge. I ordered a “Dublin Smog,” which is a London Fog with Irish cream, and mixed berry scones. This wonderful little teatime combination was so good I came back to this cafe every day I was in Dublin! I already made a recipe for Dublin Smog Cupcakes based on the delicious tea I had, and now I’ve done my best to recreate the berry scones as well!
If you ever find yourself in Dublin, I’d definitely recommend seeking out that cafe and trying their tea and treats for yourself. However, if you can’t make the trip, try these scones from the comfort of your own home!
They’re packed with fresh berries and lightly sweet, the perfect accompaniment to a cup of hot tea! Enjoy them with your butter or clotted cream and your favorite jam.
I hope you enjoy!
Mixed Berry Scones
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1/4 cup cold butter, cut into cubes
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 cup frozen mixed berries (I used a mixture of strawberries, blueberries, and raspberries)
- 1 egg, beaten
- Preheat the oven to 400°F.
- In a large bowl mix flour, salt, baking powder, and sugar. Add the butter, and combine with a pastry cutter or your fingers until the mixture looks like fine crumbs.
- Add the milk and vanilla to the dry mixture and stir until just combined.
- Fold in frozen berries until well distributed.
- On a clean work service, gently form the dough with your hands or a rolling pin until it’s 1 1/2 inches thick. Do not press too hard on the dough or you will crush the berries.
- Use a 2 1/2 inch round dough cutter to cut 8 scones.
- Place scones on a large baking tray lined with parchment paper or Silpat. Brush top of each scone with egg wash.
- Bake for 15-18 mins until slightly risen and cooked in the middle.