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Very Berry Scones

With a light, crunchy crust and warm, fluffy interior, these berry scones won't last long on your kitchen table. If you can resist, pack a few to enjoy après-ski.
  • Cooking time12 min
  • Prep time15 min
  • ServingsPortions 12
recipe image Very Berry Scones


  • 2 cups (500 mL) all-purpose flour
  • 2 Tbsp. (30 mL) granulated sugar
  • 1 Tbsp. (15 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 3/4 cup (175 mL) carbonated water
  • ¼ cup (60 mL) Becel® Unsalted Plant-Based Bricks, melted
  • 1 Tbsp. (15 mL) grated lemon peel
  • 1 tsp. (5 mL) vanilla extract
  • 1 cup (250 mL) fresh blueberries and/or cranberries
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 450° F (240° C). Line a baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder and salt in a large bowl. Combine carbonated water, Becel Unsalted Plant-Based Bricks, lemon peel and vanilla in another bowl. Gradually add wet ingredients into dry ingredients until just combined.
  3. With floured hands, carefully incorporate berries into dough.
  4. Divide dough in half. On lightly floured surface, pat out each half into approximately 1-inch thick rounds. Cut each round into six wedges.
  5. Arrange wedges on prepared baking sheet. Bake 9-12 minutes or until golden.
  6. Let cool a few minutes and enjoy the hot, berry bursting goodness.