Easy Sheet Pan Berry Scones

1Ingredients

• 250 gramsAll-purpose flour
• 50 gramsGranulated sugar
• 10 gramsBaking powder
• 2 gramsSalt
• 115 gramsCold unsalted butter, cut into small cubes
• 120 mlWhole milk
• 5 mlVanilla extract
• 150 gramsMixed berries (fresh or frozen)
• 5 gramsTurbinado sugar (for topping, optional)

2Instructions

1. 1

   Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.

   ⏱ 5 min
2. 2

   In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

   ⏱ 1 min
3. 3

   Add the cold butter cubes to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

   ⏱ 5 min
4. 4

   In a separate small bowl, whisk together the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Be careful not to overmix.

   ⏱ 2 min
5. 5

   Gently fold in the berries until evenly distributed. If using frozen berries, do not thaw them first.

   ⏱ 2 min
6. 6

   Transfer the dough to the prepared baking sheet. Using your hands, gently press and shape the dough into a roughly 20x15 cm (8x6 inch) rectangle. The dough will be soft.

   ⏱ 2 min
7. 7

   Using a sharp knife or bench scraper, score the dough into 4 squares, then cut each square diagonally to create 8 triangles. Do not separate them completely. Sprinkle with turbinado sugar if desired.

   ⏱ 2 min
8. 8

   Bake for 18-22 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean.

   0
9. 9

   Remove from the oven and let cool on the baking sheet for a few minutes before separating the individual scones. Serve warm with clotted cream, jam, or butter.

   ⏱ 5 min