Triple Berry Sour Cream Scones

Triple Berry Scones, or Blueberry Scones, or Strawberry Scones, whatever kind of berries you have, this is fairly easy to make.

And, like all other baked goods in this household, this does not last to see the light of another day. In fact, I think I ate the last sliver for lunch.


I would have gotten better pictures, maybe of the pretty slices, or what have you, but hubby was home and was disgusted at the feasting delay due to my impromptu photo shoot. Sorry :-)


Breakfast, yum. I make my scones in a greased cake pan because, it's easy to pat in dough, easy to flip it out when it's done, and easy to cut perfect pie shaped wedges. Lately, I'm all about the easy life.

Triple Berry Sour Cream Scones
(recipe adapted from King Arthur Flour 200th Anniversary Cookbook)


1 1/2 C of flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C of sugar
1 C of sour cream
1 C of mixed berries (frozen or fresh; i used a frozen mix of black berries, blue berries and raspberries)

optional: sparkling sugar for sprinkling on top

• Preheat oven to 450 degrees F
• Grease 1 cake pan
• Blend dry ingredients
• Scoop in sour cream
• Add berries and mix with a light hand (or you will have Frankenberry scones). Mix until dry ingredients are damp.
• Scoop into prepared cake pan and pat down with rubber spatula. Sprinkle with sparkling sugar or regular sugar if desired.
• Bake on middle rack for about 15-20 minutes, or until toothpick comes out clean.
• Cool for a few minutes, Loosen edges with thin knife.
• You can cut and eat directly out of the pan or you can flip it out. Here's how i do it: Hold cooling rack on top of cake pan and flip over. Use a second cooling rack to flip scone back over, right side up. You can slide parchment paper underneath of scone to keep the crumb mess down.
• Divide and eat.
• Enjoy!!!