Triple Berry Scones with Lemon Glaze

These wonderful triple berry scones with lemon glaze are tender scones bursting with blueberries, strawberries, and raspberries, and topped with a sweet & tart glaze. I really enjoy scones because they remind me of one big rustic muffin top–which I love! I used the master scone recipe I found on Sally’s Baking Addiction and added blueberries, strawberries, and raspberries to it. I also made an easy lemon glaze and drizzled it on top right before serving. This easy recipe for triple berry scones with lemon glaze was a tasty treat that my entire family loved.

Triple Berry Scones with Lemon Glaze

Triple Berry Scones:

• 2 cups flour
• ½ cup white sugar
• 2½ tsp baking powder
• ½ tsp salt
• 8 tbsp unsalted butter, FROZEN
• ½ cup heavy cream + 2 tbsp for brushing tops of scones ***Buttermilk can also be used
• 1 large egg
• 1½ tsp vanilla extract
• ¾ cup fresh blueberries
• ½ cup diced strawberries
• ¼ cup raspberries
• Turbinado sugar for sprinkling on top

Lemon Glaze:

• 1 cup powdered sugar
• 1-2 tbsp fresh lemon juice, depending on your desired glaze thickness

How to Make Triple Berry Scones with Lemon Glaze

Prepare the scones by whisking the flour, sugar, baking powder, and salt together in a large bowl.

Grate the frozen butter using a box cheese grater. Add it to the flour mixture and combine with a pastry cutter until the mixture forms pea-sized crumbs. Put the bowl with the mixture in the refrigerator while you prepare the fruit and the remaining ingredients. Side Note: Keeping the butter/ingredients cold will help prevent the scones from flattening while baking. 

Whisk the heavy cream, egg, and vanilla extract together until well combined.

Drizzle the cream mixture over the flour mixture and add the fruit, then mix until everything appears moistened.

Form the triangle scones by pouring the dough out on the counter, and with floured hands, work the dough into a ball as best you can. The dough will be sticky. Side Note: If it’s too sticky, add a touch more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. 

Press the dough into an 8-inch round disc.

Using a very sharp knife or bench scraper, cut into 8 evenly sized wedges.

Prepare a baking sheet with parchment paper. Carefully arrange the 8 scones on the prepared baking sheet 2-3 inches apart.

Cool the dough by placing the baking sheet and scones in the refrigerator for 30 minutes. Side Note: Don’t skip this step, because having the scone wedges very cold before going into the oven really helps prevent the scones from spreading while they bake!

Preheat the oven to 400 degrees.

Brush the top of each scone with a bit of cold heavy cream, then sprinkle each one with a little turbinado sugar.

Place into the oven and bake for 18-20 minutes, or until golden brown around the edges and lightly browned on top.

Remove from the oven and cool for a few minutes before moving them to a wire cooling rack to cool completely.

Prepare the lemon glaze by combining the powdered sugar with fresh lemon juice and mixing until smooth and creamy. Add lemon juice until you reach the desired thickness.

Glaze your scones by placing the cooling rack with scones over parchment paper (for easier clean-up), then drizzle the frosting over each scone.

Serve immediately and enjoy.