triple berry scones

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move over muffins, there’s a new favorite grab and go breakfast in town

triple berry scones

triple berry scones

I am not a morning person.

I repeat I am not a morning person.

I’d love to be one. My to-do list would probably be much better off if I was one.

I have great friends that are morning people.  Like willingly getting up at 4:30 or 5 am to work out before the day gets going. That is a serious morning person. It sounds like such a great idea until the alarm goes off and I remember that sleep is a good thing.

My kids used to be morning people.

Now they are teens and tweens, and  have taken my love of sleep to a whole new level.

Because of this, we make breakfast pretty fast and easy during the week. I always make a double batch of pancakes and waffles on the weekends to have in the freezer, but that gets boring after a while.

So this week when prepping our meals, I  made scones using some of our leftover berries. Having breakfast done the night before makes the morning that much easier.

triple berry scones

I may have eaten two even before the kids were out of bed.

triple berry scones


  • 2 cups flour (I used half AP and half whole wheat)
  • 2 tsp baking powder
  • 1 Tbsp sugar, plus a bit for dusting
  • 1/2 tsp salt
  • 6 Tbsp butter, cut in small pieces
  • 2 eggs, beaten
  • 1/2 cup buttermilk
  • 1 1/2 cups of berries, I used a blend of raspberries, blackberries, and sliced strawberries
  • cream for brushing the tops


  • pre-heat the oven to 400 degrees
  • mix the flour, baking powder, sugar, and salt
  • cut in the butter - a pastry blender works great for this, but i just use my fingers
  • add the eggs and buttermilk
  • mix until blended
  • on a well floured surface, roll the dough into a rectangle
  • press the berries into the dough, leaving a small border around the edges
  • fold the rectangle into thirds, like a letter and roll again
  • cut the rectangle into four equal rectangles, and then cut each small rectangle in half, forming triangles - you will have 8
  • place the scones on a lined baking sheet
  • brush each with cream and dust with sugar
  • bake @400 degrees for 15 - 18 minutes

the scones are fine at room temperature, but I like to warm them in a 200 degree oven for just a few minutes before serving.

triple berry scones


scones from friends |

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carrot cake scones – something swanky

almond scones with jam – willow bird baking

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