Refrigerating the dough before baking 30 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8
Author Pam - For the Love of Cooking
Equipment
Baking Sheet
Ingredients
Triple Berry Scones:
2cupsflour
½cupwhite sugar
2½tspbaking powder
½tspsalt
8tbspunsalted butter, FROZEN
½cupheavy cream + 2 tbsp for brushing tops of scones***Buttermilk can also be used
1largeegg
1½tspvanilla extract
¾cupfresh blueberries
½cupdiced strawberries
¼cupraspberries
Turbinado sugar for sprinkling on top
Lemon Glaze:
1cuppowdered sugar
1-2tbspfresh lemon juice, depending on your desired glaze thickness
Instructions
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 fruit and the rest of the 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 and, with 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 about 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!
After the dough has chilled, 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 to cool for a few minutes before moving them to a cooling rack to cool completely.
Make the lemon glaze by combining the powdered sugar with fresh lemon juice and mix until creamy, smooth, and your desired degree of 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.