Triple Berry Scones with Lemon Glaze
Servings 8
Equipment
- Baking Sheet
Ingredients
Triple Berry Scones:
- 2 cups flour
- ½ cup white sugar
- 2½ tsp baking powder
- ½ tsp salt
- 8 tbsp unsalted butter, FROZEN
- ½ cup heavy cream + 2 tbsp for brushing tops of scones ***Buttermilk can also be used
- 1 large egg
- 1½ tsp vanilla extract
- ¾ cup fresh blueberries
- ½ cup diced strawberries
- ¼ cup raspberries
- Turbinado sugar for sprinkling on top
Lemon Glaze:
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice, depending on your desired glaze thickness
Instructions
- Prepare the scones by whisking the flour, sugar, baking powder, and salt together in a large bowl.
- Grate the frozen butter using a box cheese grater. Add it to the flour mixture and combine with a pastry cutter until the mixture forms pea-sized crumbs. Put the bowl with the mixture in the refrigerator while you prepare the fruit and the remaining ingredients. Side Note: Keeping the butter/ingredients cold will help prevent the scones from flattening while baking.
- Whisk the heavy cream, egg, and vanilla extract together until well combined.
- Drizzle the cream mixture over the flour mixture and add the fruit, then mix until everything appears moistened.
- Form the triangle scones by pouring the dough out on the counter, and with floured hands, work the dough into a ball as best you can. The dough will be sticky. Side Note: If it's too sticky, add a touch more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream.
- Press the dough into an 8-inch round disc.
- Using a very sharp knife or bench scraper, cut into 8 evenly sized wedges.
- Prepare a baking sheet with parchment paper. Carefully arrange the 8 scones on the prepared baking sheet 2-3 inches apart.
- Cool the dough by placing the baking sheet and scones in the refrigerator for 30 minutes. Side Note: Don't skip this step, because having the scone wedges very cold before going into the oven really helps prevent the scones from spreading while they bake!
- Preheat the oven to 400 degrees.
- Brush the top of each scone with a bit of cold heavy cream, then sprinkle each one with a little turbinado sugar.
- Place into the oven and bake for 18-20 minutes, or until golden brown around the edges and lightly browned on top.
- Remove from the oven and cool for a few minutes before moving them to a wire cooling rack to cool completely.
- Prepare the lemon glaze by combining the powdered sugar with fresh lemon juice and mixing until smooth and creamy. Add lemon juice until you reach the desired thickness.
- Glaze your scones by placing the cooling rack with scones over parchment paper (for easier clean-up), then drizzle the frosting over each scone.
- Serve immediately and enjoy.