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–+ servings

Summer Berry Scones

Sweet summer berry scones are buttery scones made with fresh summertime berries, a sunny lemon glaze, and a sprinkling of poppy seeds.
4 from 4 votes
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Prep Time 15 mins
Cook Time 20 mins
Servings 16 Scones
Calories 220 kcal

Ingredients
  

  • 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**

!Lemon Glaze

  • 1 cup powdered sugar
  • 1 1/2 Tbsp lemon juice
  • 1 1/2 tsp water
  • 1/4 tsp vanilla extract
  • Poppyseeds 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

* 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.

Nutrition

Calories: 220kcalCarbohydrates: 39gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 80mgPotassium: 146mgFiber: 1gSugar: 14gVitamin A: 220IUVitamin C: 0.7mgCalcium: 58mgIron: 1.5mg