Delight in these tender and flavorful scones, bursting with mixed berries and a hint of vanilla, perfect for breakfast or brunch.
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
Using parchment paper ensures the scones don't stick and makes cleanup easier.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Sift the dry ingredients together to ensure they are well combined and to aerate the flour.
Cut the cold butter into the dry mixture using a pastry blender until it resembles coarse crumbs.
Work quickly to keep the butter cold, which helps create flaky layers in the scones.
Gently fold in the blueberries and raspberries, being careful not to crush them.
Coating the berries in a bit of flour before adding them can help prevent them from sinking in the dough.
In a separate bowl, whisk together the egg and yogurt until smooth.
Ensure the yogurt and egg are at room temperature for easier mixing.
Combine the wet ingredients with the dry mixture, stirring until just combined. The dough will be soft.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and knead lightly 3-4 times. Pat it into a circle about 1/2 inch thick.
Use a light touch to avoid overworking the dough, which can make the scones tough.
Cut the dough into 12 wedges and place them on the prepared baking sheet. Sprinkle the tops with sugar.
For a golden finish, brush the tops with a little milk before sprinkling with sugar.
Bake the scones in the preheated oven for 12-14 minutes, or until golden brown.
Rotate the baking sheet halfway through to ensure even baking.
Allow the scones to cool slightly before serving. Enjoy them warm with your favorite spread or topping.
Scones are best enjoyed fresh but can be reheated in a warm oven if needed.
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