Cream Scones with Berries from Channel Road Inn
Tucked away from the bustle in Santa Monica, the Channel Road Inn is a serene coastal sanctuary. With its shingle-clad Colonial Revival architecture, this historic 1910 property offers a refreshing contrast to the city’s typical hotel scene. Thoughtfully restored in 1989, it has earned its place among the top bed and breakfasts in Los Angeles—recognized by both Condé Nast Traveler and Travel + Leisure.
The inn blends architectural charm with cozy elegance. The grand living room centers around a fireplace adorned with rare Batchelder tiles. Each of the 15 guest rooms is uniquely decorated with a crisp, coastal vibe. Some sport ocean views, while others feature jetted spa tubs or fireplaces. Just minutes from the beach and close to landmarks like the Getty Center, the inn is a perfect home base for discovering the best of Los Angeles.
Yet beyond its charm and great location, it’s the inn’s warm, welcoming hosts and amenities that bring guests back time and again. Thoughtful touches—like evening wine and hors d’oeuvres and a generous breakfast spread—foster a genuine sense of hospitality. Among the breakfast offerings, one guest favorite is the inn’s cream scones with berries.
Unlike the dry, crumbly versions found in many coffee shops, these scones are incredibly moist and tender, thanks to a higher ratio of wet ingredients. The dough is so soft it requires an ice cream scoop for perfect portioning—resulting in a golden crust with a cloud-like interior. Whether made with blueberries, raspberries, or a seasonal mix, a full cup of fruit ensures bursts of sweetness in every bite. Best of all, the simple ingredient list and reliable results (with fresh or frozen berries) make this recipe a staple for home bakers year-round.
Cream Scones with Berries
Courtesy of Channel Road Inn
Makes 12 scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar, plus extra for topping
- 1 tablespoon baking powder
- 1 stick butter (4 ounces), chilled and cut into small pieces
- 2 eggs
- ½ cup heavy cream
- 1½ teaspoons vanilla extract
- 1 cup fresh or frozen berries of choice
- Egg wash (1 egg yolk beaten with 1 tablespoon of water or milk)
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the flour, sugar, and baking powder.
Cut in the butter until the mixture resembles a coarse meal.
In a medium bowl, combine the eggs, cream, and vanilla.
Stir the cream mixture into the flour mixture until the flour is incorporated, then mix for one to two minutes longer.
Fold in the berries, until just combined.
With a ¼-cup (#16) ice cream scoop, portion the batter onto a parchment paper-lined baking sheet.
Brush the scones with a little egg wash and sprinkle with sugar.
Bake for 30 to 40 minutes, or until the scones are golden brown on top.
