Berry Drop Scones


  • 2 cups unbleached all purpose flour
  • 1/3 cup plus 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 tablespoons chilled unsalted butter, diced
  • 1 teaspoon (packed) grated citrus peel (lemon or orange)
  • 3/4 cup berries (chopped if necessary)
  • 2/3 cup chilled buttermilk
  • 1 large egg yolk
  • 1 teaspoon vanilla extract


  • Preheat oven to 400°F.
  • Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl.
  • Add butter and grated orange peel; rub in with fingertips until coarse meal forms.  Mix in berries.
  • Whisk buttermilk, egg yolk, and vanilla extract in small bowl to blend.
  • Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
  • Drop dollops of the mixture onto baking sheet, spacing 1 inch apart. DO AHEAD Can be made 1 day ahead. Cover; chill.
  • Brush scones lightly with milk; sprinkle with remaining 1 tablespoon sugar.
  • Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).