Sweet summer berry scones are buttery scones made with fresh summertime berries, a sunny lemon glaze, and a sprinkling of poppy seeds.
Hi everyone! Sam here from Sugar Spun Run with a buttery, summery treat for you. With the warm weather (finally) here, it’s time to make the best use out of all of those berries that are so abundantly available right now!
I made quick work of my own favorite berries by working them into a slightly sweetened, buttery, flaky, scone recipe. Not only are they juicy, ripe, and in their prime right now, they also look light brightly colored gems nestled into these summer berry scones.
One thing that I always like to stress when making my scones is the importance of using cold butter. I usually will place my sticks of butter in the freezer before I’m ready to begin baking, and then I’ll use a box grater to actually grate the cold butter. This makes it much easier to incorporate the butter into your flour mixture than it would be if you were to use a pastry cutter (I hate those).
Be forewarned that this dough is fairly dry, and evenly working in the dry ingredients can be a bit tricky; it’s OK to briefly whip out an electric mixer to start to bring things together, or even to use your hands to work the dough together. Don’t over-work it, though, because this drier dough is exactly what gives us these nice, buttery, flaky layers in our summer berry scones.
While these juicy summer berries are a great tribute to summer weather on their own, I decided to top everything off with a simple lemon glaze. It takes only a few moments to make and sets quickly over the scones. Use fresh lemon juice, if you have it, but in a pinch the bottled version will work just fine.
Topping everything off with a sprinkling of poppy seeds is optional, but I think you’ll like the nice texture they add to each bite (plus, lemon and poppy seeds just belong together, anyway).
Summer Berry Scones
- 4 cups all purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup very cold unsalted butter frozen is better
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen berries -- I used a mix raspberries blackberries, and blueberries**
- 1 cup powdered sugar
- 1 1/2 Tbsp lemon juice
- 1 1/2 tsp water
- 1/4 tsp vanilla extract
- Poppyseeds for sprinkling (optional)
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.
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.
* I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory -- you can use cold butter cut in with a pastry cutter.
**frozen berries are easier/less-messy to incorporate into the dough, but either will work.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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