The Best Glazed Mixed Berry Scones
User Reviews
4.5
The Best Glazed Mixed Berry Scones
Description
The Best Glazed Mixed Berry Scones rely on cold butter cut into a mixture of flour, sugar, and baking powder to create a tender, flaky dough. Adding frozen mixed berries helps keep the berries intact, reducing juice bleed during mixing and baking, which avoids soggy dough while providing bursts of berry flavor and color. The dough is soft and somewhat shaggy, requiring gentle folding to keep scones tender. After shaping, the scones bake at 400°F until golden and risen.
Once baked, a glaze made from confectioners' sugar and cream or juice is drizzled on top, providing sweet contrast and a glossy finish. Sprinkling coarse sugar before baking adds texture and a subtle crunch. These scones are best fresh but can keep at room temperature in an airtight container for several days. They make a good choice for a special breakfast, brunch, or snack with tea or coffee.
Keep berries frozen until mixing to reduce color running. Avoid overmixing once wet ingredients join dry to maintain soft texture. If you prefer, add lemon or orange zest for extra fragrance. The glazed topping should be applied after scones have cooled slightly to prevent melting and sogginess.
Ingredients
- 2 cups all-purpose flour plus about 2 to 4 tablespoons for work surface and hands
- ½ cup granulated sugar
- 1 tablespoon baking powder
- pinch salt optional and to taste
- ½ cup butter cold (1 stick, unsalted
- 1 egg large
- ½ cup sour cream lite is okay
- 1 teaspoon vanilla extract
- 1 mixed berries I used TJ’s frozen mixed berry blend which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less, heaping cup
- 1 tablespoon lemon zest optional (I didn’t include any in scones shown, or orange zest
- turbinado sugar raw, or coarse sugar, optional for sprinkling (granulated sugar may be substituted
- 1 cup confectioners’ sugar
- cream or substitute with orange or lemon juice, or milk, about 1 tablespoon
Instructions
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
- Fold in the berries and optional zest.
- Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
- Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
- Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
- Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
- Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving.
Notes
- Store scones at room temperature in an airtight container for up to four days to keep them fresh.
- If concerned about glaze storage, glaze only the scones you plan to eat immediately as glazing can affect shelf life.
- Do not refrigerate glazed scones as this may dry them out.
- Keeping berries frozen helps prevent their juices from bleeding excessively into the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 393kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 67mg | 22% |
| Sodium | 232mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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