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.
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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Dawn VanDell
Had to ad alittle more cream , but were excellent! Used fresh berries my husband had just picked!!
Sugar Spun Run
I am happy that you enjoyed them, Dawn! Thank you for commenting. 🙂
Mary R Carter
I halved the recipe and used the food processor – just used my hands to form a ball and proceeded as directed. It worked great. They tasted even better the next day
Sam
I’m so glad you enjoyed them so much, Mary! 🙂
Abra Berkson
Hi,
I was wondering if I could make this dough in the food processor like you did in your basic scone recipe? Or should I use that recipe? Also, can the recipe be halved so I can make one disk? Can’t wait to try this.
Thank you 😊
Sam
Hi Abra! The food processor should work fine for that. 🙂
Joyce
Hi, is heavy whipping cream the same as heavy cream? I want to make these for 4th of July.
Sam
They are pretty similar. Either will work just fine here. 🙂
Joyce
Never mind, I figured it out.
Sam
I hope they turned out great for you, Joyce!
Grace
Just tried this recipe! I had to add about a quarter cup more cream for the dough to form, but otherwise, it tasted delicious! Will be making again.
Sam
I’m so glad you enjoyed the scones, Grace! 🙂
Beau
These are delicious. However, I seem to be having a problem withe the dough. Is it supposed to be very dry? I really had to press to get the scones to hold together. Am I not mixing it enough maybe?
Sugar Spun Run
I am so glad that they turned out delicious and you enjoyed them, Beau. Scone dough is pretty dry, and a lot of people had trouble getting the dough to cling together doing this manually. My sister and mom use their KitchenAid mixer to work the dough together until it’s cohesive, which is fine but does tend to make your butter softer than is ideal. 🙂
M.V. Thresher
I have had the same problem with the dough not coming together…would an egg help? m
Sugar Spun Run
Scone dough is a dry dough and it can be difficult to work together. You want to be sure not to overmeasure your flour which is a common mistake when making this recipe. I have a created a guide on how to measure flour properly that can be used as a reference. I do have a video on how to make scones that you may also find helpful. As far as the egg goes, you can try it to see if that helps. 🙂
Jenni
My family loves it when I make these. Several of us are lactose intolerant though and so I substitute a small lactose free yogurt with 1 1/4 cups of lactose free milk for the cream. I also sprinkle course sugar on top instead of the glaze. I always use salted grated butter. I’ve tried many different recipes but this one is the best!
Sugar Spun Run
Thank you so much for the 5-star review, Jenni! I am so glad that you have enjoyed this scone recipe and you have been able to adjust it for your dietary needs. For others who may need to substitute for this reason as well, I appreciate you sharing what has worked for you. 🙂
Barbara Hillhouse
This recipe is amazing it’s so easy and taste great, but mine got a little hard on 375 so I turned mine down to 350 for 12 minutes and they were great.
Sugar Spun Run
I am so glad that you enjoyed the berry scones, Barbara. Everyone’s oven temperature varies slightly so I am happy that you were able to adjust it to work for you. Thanks for commenting. 🙂
Angel
I used blueberries and oh my goodness, I can’t even describe how delicious these turned out to be! I was wasting my time getting these from Starbucks all this while.
Thank you and please keep posting recipes always
Sugar Spun Run
Hello, Angel! I am so happy that these are comparable to Starbucks Berry Scones and that you found them even more enjoyable. Thanks for being a fan of my recipes and giving this berry scone recipe rave reviews. 🙂
Charlene
I have made this recipe twice and they are excellent.
Question I have would it be ok to add either pecan or walnuts?
Sugar Spun Run
I am so happy that you enjoy the Berry Scones, Charlene! Yes, you can absolutely add pecans or walnuts. Let me know how they turn out! 🙂
Tara
Hi! Can i substitute the frozen mixed berries for frozen peaches?
Thanks so much!
Sam
Hi Tara! I’m not sure. They could potentially work. you would need to cut the peaches up into small pieces. I would be worried about the amount of moisture peaches hold. If you try it out let me know how it goes. 🙂
Ann
I’m in Denver so I adjusted for high altitude which brought me to a full pint of cream and they still wouldn’t hold together well. They taste ok, very dry, but I won’t be able to use this recipe again.
Jess Green
Can this recipe be halfed?
Sam
Yup that won’t be a problem! 🙂
Mackenzie Jager
I have tried several scone recipes over the past year, and this is by far the best! The dough is hard to work together, but the results are so worth it. Buttery, flaky, and not overly sweet or salty! Perfect! I’m excited to try it as a base for different flavor combinations.
Meredith
I made these this afternoon and they are delicious!
I had to use more heavy cream than was called for because the dough was just too dry. It was just crumbles that wouldn’t stick unless I really mashed them together with my hands & that didn’t seem like a good idea. I probably added an extra 1/4 cup. It was a messy process with the berries even though they were frozen. They were trying to roll all over the place lol.. It was totally worth it though. I will make these again. Thanks for a great recipe!
gerard paaterno
I tried making this with just the one cup of heavy cream and wound up having to use a pint to make them even begin to stick together.. Is this normal? I mean they came out very good so I’m just wondering
Sam
I’ve never had to use more than the one cup, but my sister has said that if she doesn’t use an electric mixer it does take her longer to get the dough to come together and it seems too dry at first. I’m sorry you had the difficulty but am glad to hear that they still came out nicely!
Shawnna Griffin
hey girl- these scones look so yummy!