Triple Berry Scones
User Reviews
4.7
Triple Berry Scones
Description
The scone dough is prepared by combining dry ingredients—flour, sugar, baking powder, and salt—with very cold butter cut into small pieces or grated frozen butter to create flaky layers. Heavy cream and vanilla extract are then gently incorporated to bring the dough together without overmixing.
Once the dough just begins to hold, berries are gently folded in to distribute them evenly without crushing. The dough is shaped into disks, cut into wedges, and baked until golden on the edges with a soft crumb inside.
After baking, the scones are glazed with a mixture of powdered sugar, lemon juice, water, and vanilla extract, providing a lemony sweet finish. Poppy seeds can be sprinkled on top for added texture and visual interest.
Using frozen butter and frozen berries helps maintain the dough's texture and prevents excess bleeding of berry juice during mixing. These scones are well suited for breakfast or tea time, offering a balance of buttery crumb and fruity brightness.
Ingredients
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter frozen is better, very cold
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 1 ½ cups berries blackberries, and blueberries, fresh or frozen; mixed (including raspberries
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ Tbsp lemon juice
- 1 ½ tsp water
- ¼ tsp vanilla extract
- poppy seeds for sprinkling (optional
Instructions
- Preheat oven to 375 F and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder and salt. Thoroughly cut in butter*
- Measure out heavy cream into a measuring cup and add in the vanilla extract. Stir gently to combine. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.
- Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface.
- Sprinkle the berries over the dough, and lightly work the dough and berries together until combined.
- Divide the dough into 2 even pieces, and round each into a disk about 8" wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake on 375F for 18-20 minutes.
Lemon Glaze
- While the scones cool, prepare your glaze by whisking together sugar, lemon juice, water, and vanilla extract.
- Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.
Notes
- Freezing and grating the butter yields the flakiest scones, but cold butter cut in with a pastry cutter also works.
- Frozen berries are easier to incorporate and cause less mess than fresh berries, though either is acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16scones
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 220kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 80mg | 3% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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