Triple berry scones are buttery, tender scones stuffed with fresh (or frozen!) summer berries, then topped off with a tart lemon glaze, and sprinkled with poppy seeds.
Here we are, back at Monday again already.
I hope your weekend was as fun as mine was — Zach and I attended the wedding of two of our good friends and my legs are dead tired from dancing so much (the fact that I wore heels and the venue turned out to be largely paved with cobblestones may have contributed to that… ouch).
I also started developing some Halloween recipes, and while I’m going to try really hard to hold off a bit longer before sharing them, I’m really, really excited to show them to you! Is August too soon for Halloween recipes? We’ll see how long I can wait…
But we’re not ready to jump into Fall and Halloween just yet. Instead, let’s focus on some of those sweet Summer berries and different sweet treats that we can turn them into.
Blueberries, blackberries, and raspberries were my choice, though you can use any berries you prefer. While I love fresh berries, this recipe works especially well with frozen berries, they’re much easier to incorporate into the dough — fresh berries don’t hold up as well as I’d like when I’m working the dough together with my hands.
If you’ve made any of my other scone recipes, you’ll know that one of my favorite techniques for super flaky, buttery scones is to freeze your butter and then use a cheese grater to cut it into your dough. If you don’t have a grater, you can use a pastry cutter, but the frozen butter/grater technique is my favorite and I always credit it for giving me the butteriest scones around.
Triple Berry Scones
Buttery, tender triple berry scones made with the freshest fruits of summer.
- 4 cups all purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup very cold unsalted butter (frozen is better)
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 1½ cups fresh or frozen berries -- I used a mix raspberries , blackberries, and blueberries**
- 1 cup powdered sugar
- 1½ Tbsp lemon juice
- 1½ tsp water
- ¼ 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.