How To Make Summer Berry Scones
Have a tart and flaky breakfast in these summer berry scones! They’re made with a mix of juicy berries and drizzled with a zesty lemon glaze.
Serves:
Ingredients
- 4cupsall purpose flour
- ½cupgranulated sugar
- 4tspbaking powder
- ½tspsalt
- 1cupunsalted butter,very cold, frozen is better
- 1cupheavy cream
- ½tspvanilla extract
- 1½cupsberries,fresh or frozen
For Lemon Glaze:
- 1cuppowdered sugar
- 1½tbsplemon juice
- 1½tspwater
- ¼tspvanilla extract
- poppy seeds,optional, for sprinkling
Instructions
-
Preheat oven to 375 degrees 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.
-
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-inch wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake for 18 to 20 minutes.
Lemon Glaze:
-
Whisk together sugar, lemon juice, water, and vanilla extract.
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Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.
-
Serve and enjoy!
Nutrition
- Calories: 329.53kcal
- Fat: 17.37g
- Saturated Fat: 10.77g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.61g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 40.41g
- Fiber: 1.18g
- Sugar: 15.52g
- Protein: 3.76g
- Cholesterol: 50.88mg
- Sodium: 171.68mg
- Calcium: 103.58mg
- Potassium: 60.79mg
- Iron: 1.64mg
- Vitamin A: 158.59µg
- Vitamin C: 1.99mg
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