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Saskatoon Berry Scones

Saskatoon Berry Mini Scones

  • Author: Isabelle Boucher (Crumb: A Food Blog)
  • Total Time: 45 mins
  • Yield: 8 1x


If you can't get your hands on saskatoons, fresh blueberries or blackcurrants would do quite nicely as well.


  • 2 3/4 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter
  • 1 cup fresh saskatoon berries
  • 1 cup buttermilk
  • 1/4 cup heavy cream (reserve 1 tbsp)
  • 1/2 tsp vanilla extract
  • 3 tbsp turbinado sugar


  1. Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
  2. In a large mixing bowl, combine flour, sugar, baking powder, lemon zest and salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the saskatoon berries, then add the buttermilk, cream (reserving 1 tbsp of cream for later) and vanilla, and gently mix until the dough just barely comes together.
  3. Turn out the dough onto a clean work surface dusted with flour, and gently knead 5-6 times to finish incorporating any floury streaks. Roll out the dough to 1" thick, and cut out the scones using a 1" round cutter, gathering up the scraps and re-rolling until you have at least 24 scones.
  4. Arrange the scones on the prepared baking sheet, spacing them 1/2" apart. Brush the tops with remaining 1 tbsp cream, and sprinkle with turbinado sugar.
  5. Bake scones in preheated oven for 25-30 minutes, or until top is golden brown and a toothpick inserted in the centre comes out clean.


For an extra boost of lemony flavour, add 2 tbsp of finely chopped lemon thyme or lemon basil. It's entirely optional, but quite delightful.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dessert