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You are here: Home / Breakfast / Triple Berry Scones

Triple Berry Scones

August 21, 2017 By Sam 36 Comments

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Summer Berry Scones

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.

Triple berry scones drizzled with glaze on cooling rack

I originally posted this recipe for Summer Berry Scones over on The Recipe Critic!

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…

Triple berry scone glazed with icing on cooling rack

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.

Triple berry scone glazed with icing on cooling rack

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.

Enjoy!

Triple berry scone glazed with icing on cooling rack

Triple Berry Scones

Buttery, tender triple berry scones made with the freshest fruits of summer.
4.78 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: berry scones, pastry recipe, scone recipe, scones
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 16 scones
Calories: 220kcal
Author: Sam Merritt

Ingredients

  • 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**

Lemon Glaze

  • 1 cup powdered sugar
  • 1½ Tbsp lemon juice
  • 1½ tsp water
  • ¼ 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

Serving: 1scone | Calories: 220kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 146mg | Fiber: 1g | Sugar: 14g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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Summer Berry Scones

Filed Under: Breakfast

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Comments

  1. Reilly says

    September 10, 2020 at 4:56 pm

    Can you make these without heavy cream?

    Reply
    • Sam says

      September 10, 2020 at 10:07 pm

      Hi Reilly! You can substitute milk but you will probably need a little bit less since it’s thinner. They may not be quite as tender but they should still be good. 🙂

      Reply
  2. Raylene says

    July 7, 2020 at 10:45 pm

    This is by far the BEST scone recipe I have ever made. It comes together very easy and the taste is absolutely delicious with 3 fresh summer berries! This recipe is a definite keeper that I plan to make quite regularly.

    Reply
    • Sam says

      July 8, 2020 at 5:11 pm

      I am so glad you enjoyed it so much, Raylene! 🙂

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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