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Berry Filled Scones

All winter long. . .we are thankful for California strawberries. . .but once summer crops begin to ripen in Canada. . .we shop locally. The flavour of fresh picked strawberries from the field cannot be duplicated. Strawberry pies. . . Strawberry Shortcake, Strawberries with ice cream and one of my favorites. . for breakfast. . and lunch time. . .and late in the evening. . is Strawberry Scones.

I inherited a tart press from my mom. . .I have no idea where she purchased it. . but if you ever see one similar (click on the picture to enlarge the bottom left view of my tart press) . . .snap it up. . .it makes the most delicious little tarts. . .and scones.
Edited later thanks to the kind commenters .. the cut - n - seal can be found here
Fruit Filled Scones

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 1 large farm fresh egg. . .in a measuring cup. . with enough . . .
  • buttermilk to fill to one cup (with the egg in it)
  • 1/3 cup canola oil .. .or some other light oil
  • sliced berries (strawberries, raspberries, blueberries .. or blackberries)
  • 1/2 cup of confectioners/icing sugar
  • a little warm water

  1. Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl.
  2. Beat the egg in the measuring cup and add the buttermilk to fill to the one cup line.
  3. Make a well in the flour mixture.
  4. Pour in the egg/buttermilk and the oil.
  5. Stir only until it comes together.
  6. Dump it onto a floured surface and knead a few times until the wet and dry are combined. (DO NOT overwork your dough . .the scones will be tough)
  7. Roll the dough onto a floured surface . a 1/4 inch thick.
  8. Cut with large 4 inch tart cutter or you can use a large glass jar.
  9. Put half the cut rounds on a cookie sheet. .lined with parchment paper . .(to catch drips)
  10. Put berries in the center of each round. ..cover with the second round. . .and crimp with the tines of a fork. .or press down with the tart press.
  11. Bake at 400ยบ for 20 minutes or until golden brown.
  12. Make a drizzle icing from 1/2 cup icing sugar and a teaspoon or two or warm water and drizzle over the scones while still warm.

If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.

The recipe will make about 6 large scones.


  1. Thanks for the recipe--these look fabulous! Will definitely try these!

  2. Oh wow, those look yummy! I've never seen a tart cutter like that before, looks like a neat kitchen gadget!

  3. These look great, I can already taste them. Thanks, Lovella you always seem to come up with the best recipes. Do you have the recipe for the UBC rice krispy squares? Just wondering. Thanks again.

  4. Oh droooooooooooooool. Gorgeous shots....great instructions and just super super super!!!!! I am looking at my own homegrown TWO strawberries and thinking...nope...its to local the market I go for some yummy strawberries for this recipe. Thanks for usual...terrific.

  5. I have a tart cutter....just didn't know what it was, and I can't even remember where I got it! I am going to try this, thank YOU!

  6. I am going to try with raspberries, I have a huge patch of them. Thanks for sharing

  7. I was going through my cookbooks last night, wishing to find a recipe like this, and here you have it! It looks positively over the top fantastic.

    Just fabulous.

  8. These look fabulous! I've never seen strawberry scones, much less tasted one. I must make these!

  9. Oh...these look so good! We are having the BEST strawberry season this year...and I am so enjoying all the strawberry recipes.

  10. These look wonderful!

    I bought one of these cutters at a 'Pampered Chef' home party. I used it to make peanut butter and jam sandwiches (many) years ago when I indulged my daughter in the "no crust" phase.
    If you are really wanting your own, you can buy it online from them here:
    I am not making any money from this, just sharing the link. :-)

  11. Here is that link with a "tiny URL" so it will work:

  12. The tart press is called a Press and Seal. Comes from Pampered Chef. Usually for around $14. It's great for making perogies, sandwiches or even grilled cheese. These Strawberry things look amazing, I never thought to use my Press and Seal for something like that. I will have to give that a try.

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  14. YUM!!! Ive never had a FILLED scone!!! Perfect for strawberry season! :)

  15. Strawberry filled wonderful is that? As soon as I have some fresh strawberries I will be trying these scones. My daughter said oh good then she didn't have to!

  16. I'm going to copy this recipe out! I really need to learn to make these. I can't eat many desserts and this would be perfect for me! thank you!

  17. These sound and look SO YUMMY!! Thank you! I'll be making these!

  18. Those are beautiful! And I do love strawberries! Thank you for sharing.

  19. I definitely am trying this one! Yummmy! You can get a tart press like that from pampered chef, if anyone wants to know. Karen

  20. This looks incredible. You ladies always have the best looking goodies. Thank you so much for sharing. I have strawberries in my garden now..will have to give this a try. They are beautiful.

  21. You sure can photograph food. I'd kill for one of these right about now.

    Great gadget! My mother in law would love one. It'll make a nice birthday present.Thanks for the tip!

  22. Aeons ago when we were in New Zealand, fresh scones were served with whipped cream. If you did that with these scones, you'd have strawberry shortcake all in one neat package. They look awesome.

  23. What a neat gadget! Wish I could be sipping coffee with you right now and enjoying these treat. Kathy

  24. I made these this morning and they are so delicious. No need for jam or butter because the fruit is the surprise in the middle. Next time I will make them as mini turnovers for a smaller treat.

  25. I just made these and they are wonderful. My only "problem" was that the dough was really wet and sticky so I had to keep adding flour once I had it on the board to knead and roll it out. My hubby wants more fruit in the middle next time.