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Very Berry Scones

  • Cooking time12
  • Prep time15
  • Servings12
recipe image Scones aux petits fruits


  • 2 cups all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. baking powder
  • 0.5 tsp. salt
  • 0.75 cup carbonated water
  • 2 Tbsp. Becel® Oil
  • 2 Tbsp. Becel® unsalted margarine sticks, melted
  • 1 Tbsp. grated lemon peel
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries and/or cranberries

  • Calories130
  • Total Fat4.5 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Polyunsaturated Fat1.5 g
  • Monounsaturated Fat2 g
  • Cholesterol0 mg
  • Sodium170 mg
  • Total Carbs19 g
  • Dietary Fiber1 g
  • Sugars4 g
  • Protein3 g
  • Vitamin D0 mcg
  • Calcium38 mg
  • Iron1 mg
  • Potassium34 mg
  • Omega-30.3 g
  • Omega-61 g


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