Comments on: Triple Berry Scones

By: Susan Sabov

Susan Sabov — Sun, 03 May 2026 19:58:47 +0000

These scones were very tasty, not too sweet and light in texture. I made with raspberries and blueberries and also used buttermilk instead of the cream because that’s what I had and it worked fine. Also added some lemon zest and lemon juice because I thought the dough was too dry and not incorporating maybe because of the buttermilk? This was my first time making scones and I will definitely use this recipe again.

By: Sam Merritt

Sam Merritt — Wed, 24 Sep 2025 02:22:24 +0000

In reply to Susan Rielly. I'm so glad they were such a hit, Susan! :)

By: Susan Rielly

Susan Rielly — Mon, 22 Sep 2025 23:07:12 +0000

These scones are delicious. I make my scones on the small side but not wedge like. I do not roll out my dough so I made them my way using fresh raspberries, blueberries and strawberries and used both pure almond and vanilla extracts in the batter. I also made a glaze using confectionary sugar, milk and both pure almond and vanilla extracts. Amazing and they came out just as I had hoped. I did bake them for 18 minutes. Great Recipe-thank you

By: Sam

Sam — Tue, 28 Jan 2025 17:13:23 +0000

In reply to Mary R Carter. I'm so glad you enjoyed them so much, Mary! :)

By: Mary R Carter

Mary R Carter — Sat, 25 Jan 2025 11:43:18 +0000

In reply to Sugar Spun Run.

I halved the recipe and used the food processor – just used my hands to form a ball and proceeded as directed. It worked great. They tasted even better the next day

By: Sam

Sam — Sat, 19 Oct 2024 11:21:11 +0000

In reply to missy. I'm so glad you enjoyed them so much, Missy! :)

By: missy

missy — Sat, 19 Oct 2024 01:48:10 +0000

Fabulous! After a botched batch with a recipe from a different site that HAD egg – THIS recipe saved my breakfast plans! No egg necessary! TG I chose this recipe for my 2nd attempt! Book marking now!

By: Misty Jones

Misty Jones — Fri, 26 Jul 2024 18:44:06 +0000

In reply to greg.

My dough was dry so I added extra heavy cream. I noticed after I made these that the grams aren’t listed. I wonder if they were if it would help. I think my problem was the butter. A stick of butter never weighs what it should and I always have to add a few tablespoons for it to equal half a cup. I didn’t think about this until it was too late.

The scones tasted great! It’s crazy how easy these are to make. The lemon frosting is perfect!

By: Eileen

Eileen — Thu, 18 Jul 2024 15:01:45 +0000

In reply to Erin. I’ve made lots of scones, and never put eggs in them. I used my hands to mix. It was pretty messy, but the scones were amazing!

By: Sam

Sam — Mon, 05 Feb 2024 20:20:58 +0000

In reply to Erin. I have not ever tried an orange cupcake but it sounds like a good idea. I hope the scones come out better next time. :)

By: Erin

Erin — Mon, 05 Feb 2024 18:07:04 +0000

In reply to Sam. No biggy! I might need more practice with this one. We love your recipes Sam, especially with your use of grams! The orange cookies and carrot cupcakes are some of our favorite recipes to date! Have you ever thought to come up with a recipe for orange flavored cupcakes similar to the orange cookies? Just an idea!

By: Sam

Sam — Mon, 05 Feb 2024 15:19:04 +0000

In reply to Sara. I'm so sorry to hear this happened, Sara! It is a drier dough. Did you happen to weigh your flour? Did you make any substitutions?

By: Sara

Sara — Sun, 04 Feb 2024 22:31:08 +0000

In reply to Erin.

I had the same issue, way, WAY too dry even following the video method. I ended up needing to add 2 eggs and work in batches, very cumbersome. Good flavor though and the glaze is great.

By: Sam

Sam — Mon, 29 Jan 2024 15:41:43 +0000

In reply to Erin. Hi Erin! I'm sorry to hear this didn't turn out. You don't need eggs. It may be helpful to watch the video in my classic scone recipe to help. :(

By: Erin

Erin — Sat, 27 Jan 2024 14:28:17 +0000

I followed all the directions and the dough didn’t come together. Is this recipe missing eggs? I’m so confused! I’m looking up other scone recipes and they all call for eggs. Idk, could be me or the recipe. I’ve used several other recipes of yours without fail, but this one was a fail for me…. bummer!

By: Sam

Sam — Mon, 18 Dec 2023 20:02:53 +0000

In reply to Robin Trimmell. Incorporate them frozen, it's much easier that way :)

By: Robin Trimmell

Robin Trimmell — Mon, 18 Dec 2023 19:38:35 +0000

Do you thaw the berries first or incorporate them in the dough frozen?

By: Sam

Sam — Sun, 15 Oct 2023 01:32:29 +0000

In reply to Billie. I'm so glad you enjoyed them so much, Billie! :)

By: Billie

Billie — Sat, 14 Oct 2023 16:25:38 +0000

In reply to Terri White.

I too have never made scones but OHMYGOSH these are scrumptious. Flaky and the glaze is a perfect compliment. I’m addicted after just one batch and I too halved the recipe. I used your recipe for biscuits and now I go to SUGARSPUNRUN for any dessert.

By: Sam

Sam — Tue, 03 Oct 2023 13:30:38 +0000

In reply to Marnie Ochs. I'm so glad everyone enjoyed them, Marnie! I appreciate the feedback using the gluten free flour. :)

By: Marnie Ochs

Marnie Ochs — Tue, 03 Oct 2023 13:00:02 +0000

In reply to Sam.

I made these for my daughter because she loves scones and I had some fresh raspberry to use up. My daughter is gluten free- which makes baking a challenge, so I subbed the flour for King Arthur 1 to 1. Other than letting dough rest for 15 min, everything else was the same. They are delicious. I can’t wait til she gets home to try them.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 06 Mar 2023 13:51:14 +0000

In reply to Terri White. Thanks for giving our recipe a try, Terri!! And congrats on the new food processor--you're going to love how it transforms your recipes

By: Terri White

Terri White — Sun, 05 Mar 2023 18:05:23 +0000

I have never made scones before and the ones I’ve eaten were dense and heavy, certainly nothing to rave about. However, I made these this morning, with blueberries only, and they were outstanding. Very light, slightly crisp on the bottom edges and tender, layered flakiness everywhere else. My husband raved about them. Now I wish I hadn’t halved the recipe, so I’d have plenty to share. This was my inaugural recipe with my new Hamilton Beach Food Processor, which made cutting in the butter a breeze. Now I have confidence to try your other scones recipes. I’m looking at you Chocolate Chip and Snickerdoodle!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 17 Dec 2021 15:16:35 +0000

In reply to Jane. Hi Jane. This recipe makes tender, flavorful scones--no eggs needed! Let us know if you try it

By: Jane

Jane — Fri, 17 Dec 2021 14:46:38 +0000

I think your missing the eggs