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.
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…
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
- 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
- 1 ½ cups fresh or frozen berries -- I used a mix raspberries , blackberries, and blueberries**
- 1 cup powdered sugar
- 1 ½ Tbsp lemon juice
- 1 ½ 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.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I have never made scones before and the ones I’ve eaten were dense and heavy, certainly nothing to rave about. However, I made these this morning, with blueberries only, and they were outstanding. Very light, slightly crisp on the bottom edges and tender, layered flakiness everywhere else. My husband raved about them. Now I wish I hadn’t halved the recipe, so I’d have plenty to share. This was my inaugural recipe with my new Hamilton Beach Food Processor, which made cutting in the butter a breeze. Now I have confidence to try your other scones recipes. I’m looking at you Chocolate Chip and Snickerdoodle!
Emily @ Sugar Spun Run
Thanks for giving our recipe a try, Terri!! And congrats on the new food processor–you’re going to love how it transforms your recipes ❤️
I think your missing the eggs
Emily @ Sugar Spun Run
Hi Jane. This recipe makes tender, flavorful scones–no eggs needed! Let us know if you try it 😊
Can you substitute fresh squeezed lemon juice for the vanilla extract (and us all blueberries) to make them a lemon blueberry scone?
Hi Jen! Yes, I would probably add a Tablespoon of zest in with the butter as well to give them more of a lemon flavor. Enjoy!
Have you tried Freezing the dough before baking off? I want to make a head of time!
Hi Sarah! I have not personally tried freezing it but I know others have done it with success. 🙂
is it possible to substitute butttermilk for the heavy cram in this recipe?
Hi Greg! I haven’t tried it but I think it would work. Let me know how it goes. 🙂
Can you make these without heavy cream?
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. 🙂
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.
I am so glad you enjoyed it so much, Raylene! 🙂