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, and I’m in the mood for scones.
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 fruits and different sweet treats that we can turn them into, like strawberry cheesecake, blueberry cream cheese pie, and peach crisp.
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 (try my sourdough scones or chocolate scones, next) or even my famous biscuit recipe, 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 Scones
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
- 1 ½ cups fresh or frozen berries -- I used a mix raspberries , blackberries, and blueberries**
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ Tbsp lemon juice
- 1 ½ 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*4 cups all purpose flour, ½ cup granulated sugar, 4 teaspoons baking powder, ½ teaspoon salt, 1 cup very cold unsalted 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.1 cup heavy cream, ½ teaspoon vanilla extract
- 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.1 ½ cups fresh or frozen berries -- I used a mix raspberries
- 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.1 cup powdered sugar, 1 ½ Tbsp lemon juice, 1 ½ tsp water, ¼ tsp vanilla extract
- Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.Poppyseeds
Notes
Nutrition
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.
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missy
Fabulous! After a botched batch with a recipe from a different site that HAD egg – THIS recipe saved my breakfast plans! No egg necessary! TG I chose this recipe for my 2nd attempt! Book marking now!
Sam
I’m so glad you enjoyed them so much, Missy! 🙂
Erin
I followed all the directions and the dough didn’t come together. Is this recipe missing eggs? I’m so confused! I’m looking up other scone recipes and they all call for eggs. Idk, could be me or the recipe. I’ve used several other recipes of yours without fail, but this one was a fail for me…. bummer!
Sam
Hi Erin! I’m sorry to hear this didn’t turn out. You don’t need eggs. It may be helpful to watch the video in my classic scone recipe to help. 🙁
Erin
No biggy! I might need more practice with this one. We love your recipes Sam, especially with your use of grams! The orange cookies and carrot cupcakes are some of our favorite recipes to date! Have you ever thought to come up with a recipe for orange flavored cupcakes similar to the orange cookies? Just an idea!
Sam
I have not ever tried an orange cupcake but it sounds like a good idea. I hope the scones come out better next time. 🙂
Sara
I had the same issue, way, WAY too dry even following the video method. I ended up needing to add 2 eggs and work in batches, very cumbersome. Good flavor though and the glaze is great.
Sam
I’m so sorry to hear this happened, Sara! It is a drier dough. Did you happen to weigh your flour? Did you make any substitutions?
Eileen
I’ve made lots of scones, and never put eggs in them. I used my hands to mix. It was pretty messy, but the scones were amazing!
Robin Trimmell
Do you thaw the berries first or incorporate them in the dough frozen?
Sam
Incorporate them frozen, it’s much easier that way 🙂
Terri White
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 ❤️
Billie
I too have never made scones but OHMYGOSH these are scrumptious. Flaky and the glaze is a perfect compliment. I’m addicted after just one batch and I too halved the recipe. I used your recipe for biscuits and now I go to SUGARSPUNRUN for any dessert.
Sam
I’m so glad you enjoyed them so much, Billie! 🙂
Jane
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 😊
Jen
Can you substitute fresh squeezed lemon juice for the vanilla extract (and us all blueberries) to make them a lemon blueberry scone?
Sam
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!
Sarah
Have you tried Freezing the dough before baking off? I want to make a head of time!
Sam
Hi Sarah! I have not personally tried freezing it but I know others have done it with success. 🙂
Marnie Ochs
I made these for my daughter because she loves scones and I had some fresh raspberry to use up. My daughter is gluten free- which makes baking a challenge, so I subbed the flour for King Arthur 1 to 1. Other than letting dough rest for 15 min, everything else was the same. They are delicious. I can’t wait til she gets home to try them.
Sam
I’m so glad everyone enjoyed them, Marnie! I appreciate the feedback using the gluten free flour. 🙂
greg
is it possible to substitute butttermilk for the heavy cram in this recipe?
Sam
Hi Greg! I haven’t tried it but I think it would work. Let me know how it goes. 🙂
Misty Jones
My dough was dry so I added extra heavy cream. I noticed after I made these that the grams aren’t listed. I wonder if they were if it would help. I think my problem was the butter. A stick of butter never weighs what it should and I always have to add a few tablespoons for it to equal half a cup. I didn’t think about this until it was too late.
The scones tasted great! It’s crazy how easy these are to make. The lemon frosting is perfect!
Reilly
Can you make these without heavy cream?
Sam
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. 🙂
Raylene
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.
Sam
I am so glad you enjoyed it so much, Raylene! 🙂