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5.0 from 3 votes

Triple Berry Buttermilk Scones

There's nothing like a fresh and fruity batch of Triple Berry Buttermilk Scones! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 8 Scones
Course: Breakfast

Ingredients

For the Egg Wash:
  • 1 large egg, beaten
  • 1 teaspoon milk or water
For the Triple Berry Buttermilk Scones:
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup granulated sugar
  • 2 teaspoons lemon zest, finely grated
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 2/3 cup buttermilk
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
For the Lemon Glaze:
  • 2 tablespoons lemon juice
  • 3/4 cup confectioners' sugar
  • pinch of salt (1/8 teaspoon or less)
  • 1/4 cup toasted almonds (for garnish and optional)

Instructions

For the Egg Wash:
    Cup of Yum
  1. In a small bowl beat together the egg and water until well combined. Set aside until needed.
For the Triple Berry Buttermilk Scones:
  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine flour, salt, baking powder, sugar, and lemon zest; mix well to combine.
  3. Cut the butter into small cubes then work it into the mixture (using two forks or a pastry blender) until it resembles a coarse meal. The chunks of butter should be no smaller than peas and no larger than hazelnuts. 
  4. In a small bowl whisk together the egg and buttermilk until well combined. Add this liquid mixture to dry mixture and use a fork to stir everything together until just moistened.
  5. Add in the berries and, using a rubber spatula, gently fold them into the dough. Don’t worry if some of the berries break up a bit.
  6. Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
  7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  8. Lightly brush each scone with the egg wash.
  9. Bake for 20 to 22 minutes, or until light golden brown.
  10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the Lemon Glaze:
  1. In a small bowl whisk together the lemon juice, confectioners' sugar, and salt. Drizzle over scones and sprinkle with almonds, if using. Serve at once.