Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Cherry Berry Scones

May 20, 2011 by jessfuel 4 Comments

One of my best friends, Erin, recently started a blog! She was always making delicious food and I kept pressuring her to start one… it finally worked! I’m pumped because I love being able to keep up with everything my friends are doing, but I also love finding new recipes! So of course I decided to try the very first recipe Erin posted: Scones!

I’ve wanted to make scones for a while now, actually, but all the recipes I looked up required cutting cold butter into the dough. That may not sound that hard, but I’m pretty lazy in the morning, and it sounded like too much work to me. This recipe is super easy. I made a few alterations to the original recipe (oil type, spices and fruit), but it’s pretty much the same!

Cherry Berry Scones

(makes 12 scones)

  • 1 1/2 cups whole wheat flour
  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup peanut oil
  • 2 tbsp butter, melted and cooled
  • 3/4 cup milk
  • 2 eggs
  • 2 tsp pumpkin pie spice (or 1.5 tsp cinnamon, 1/4 tsp ginger, dash nutmeg, dash cloves)
  • pinch salt
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen cherries, roughly chopped

Preheat oven to 425 degrees. In a mixing bowl, combine dry ingredients.

In another bowl, mix wet ingredients, then add to dry.

Stir a few times, then add berries and combine thoroughly. Use your hands!

Roll the dough out on a floured surface or piece of parchment (if you’re lazy and don’t like cleaning, like me).

Use a glass to cut out the scones (or just cut them into triangles with a knife). Place the scones on a baking sheet and sprinkle with sugar. (Side note: I thought $30 was ridiculous for this silpat, but it’s been the best investment ever! I use it so much and it works so well!)

Bake at 425 degrees 10 to 12 minutes.

Eat them warm, straight out of the oven, slathered with butter. Trust me.

I don’t know if these can be considered healthy or not, but they can definitely be considered yummy!

You Might Also Like:

Cinnamon Glazed Baked Pumpkin Donuts {and Halloween giveaway!}
Coconut Banana Pancakes
Healthy Pumpkin Zucchini Bread
Leek and Bacon Breakfast Pizzas

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Breakfast Tagged With: baking, breakfast, brunch, muffins

« Mike Squared Grilled Wings {Sweet & Spicy Grilled Wings}
S’mores Brownies »

Trackbacks

  1. The Best Weekend Breakfasts | Flying on Jess Fuel says:
    June 11, 2011 at 8:47 am

    […] Cherry Berry Scones […]

    Reply
  2. Lemon Poppy Seed Scones | Flying on Jess Fuel says:
    July 12, 2011 at 8:20 am

    […] poppy seed muffins tend to be a little too sweet and cupcakey, I thought I’d try to adapt my Cherry Berry Scone recipe into a lemon poppy seed […]

    Reply
  3. SRC - Reveal Cherry Berry Scones - A Kitchen Hoor's Adventures says:
    May 22, 2015 at 10:13 am

    […] looked soooooo good.  After reviewing almost every index category, I finally settled onto the Cherry Berry Scones.  I don’t make enough scones, and just had a cherry chocolate thing going on in my […]

    Reply
  4. SRC - Reveal Cherry Berry Scones - A Kitchen Hoor's Adventures says:
    January 8, 2017 at 11:49 am

    […] all looked soooooo good.  After reviewing almost every index category, I finally settled onto the Cherry Berry Scones.  I don’t make enough scones, and just had a cherry chocolate thing going on in my head.  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress