The Best Mixed Berry Scones
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5.0
3 reviews
Excellent
The Best Mixed Berry Scones
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These glazed mixed berry scones with a delicious butter lemon glaze are incredibly moist, packed with flavor, perfect for brunch, garden parties, bridal and baby showers, Mother's Day, Sunday brunch, and so much more!
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Ingredients
Scones
- 1 ¼ cups whole wheat pastry flour all-purpose unbleached flour
- ¼ cup sugar I use all natural cane sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 6 TABLESPOONS real butter cold, chopped or grated
- 1/3 cup heavy cream + 3 tablespoons, plus extra for brushing
- 1/3 cup raspberries fresh or frozen (do not thaw)
- 1/3 cup fresh blueberries fresh or frozen (do not thaw)
- 1 tablespoon demerara sugar optional
- 1 lemon medium, zested
Lemon Butter Glaze
- ½-1 cup powdered sugar
- 1 ½ tablespoons lemon juice
- 2 tablespoons melted butter
- If needed use a little cream or milk a teaspoon at at time until the right consistency.
- 1/8-1/4 teaspoon vanilla bean paste optional
Instructions
- Preheat oven to 400°F. Dice (or grate) the butter into small cubes, placing in freezer until needed. In a medium bowl, whisk together the flour, sugar, salt, and baking soda.
- Quickly, work the butter into the mixture using a pastry cutter, two knives or your hands, until it’s evenly distributed and crumbs are slightly smaller than peas. Gently stir in berries to coat with flour.
- Make a small well in the center of dry mixture, pouring your cream into well, mix gently with a fork until a shaggy dough forms. Don’t over mix. Pour the dough/crumbs onto a parchment lined baking sheet. Gently mold the dough into a disc, with the center slightly higher than the edges. Press out into approximately 8” in diameter. The warmth of your hands will help shape the dough, holding it together.
- Using a knife, slice the dough into 4 large or 8 smaller scones (like cutting a pie). Place scone disc in freezer for 20-30 minutes, sealed in an airtight freezer baggie for later baking. You may separate the scones on the pan for crisper scone edges, or bake it as a whole, re-cutting and separating the scones once baked. If desired, add the zest of one lemon to 1 tablespoon coarse sugar, using your fingers, work it into the sugar until fragrant.
- Brush the tops of the scones with a little extra cream for a glaze, then top with lemon infused sugar. Bake 13-15 minutes until golden and toothpick inserted comes out clean, don’t over bake.
- While scones bake, whisk together the glaze ingredients, adding a little milk or cream too thin as needed. For a light all over glaze, pour glaze on scones while still warm from the oven. For a drizzled look, cool the scones completely on a wire rack, then place a sheet of wax or parchment underneath rack (for easy clean up) and using a spoon slowly drizzle glaze over the scones.
- Serve with Lemon Curd, Butter, Clotted Cream or alone. Store in airtight container overnight, or up to one week in the fridge. To garnish as shown in picture. Freeze whole raspberries and blueberries for an hour or more, once scones have cooled, just after glazing, top scones with frozen berries and serve immediately. If storing scones, remove fresh berries or do not add.
Equipments used:
Notes
- BAKING FROM FROZEN | If baking scones from frozen, place directly into hot oven frozen, adding a few minutes of bake time if needed, bake and glaze as directed.
Nutrition Information
Show Details
Serving
1scone
Calories
268kcal
(13%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
201mg
(8%)
Potassium
115mg
(3%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
505IU
(10%)
Vitamin C
10mg
(11%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 268kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 201mg | 8% |
| Potassium | 115mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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