Summer Berry Scones Recipe

Summer Berry Scones Recipe

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.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 4cupsall purpose flour
  • ½cupgranulated sugar
  • 4tspbaking powder
  • ½tspsalt
  • 1cupunsalted butter,very cold, frozen is better
  • 1cupheavy cream
  • ½tspvanilla extract
  • cupsberries,fresh or frozen

For Lemon Glaze:

  • 1cuppowdered sugar
  • tbsplemon juice
  • tspwater
  • ¼tspvanilla extract
  • poppy seeds,optional, for sprinkling


  1. Preheat oven to 375 degrees F and line a cookie sheet with parchment paper. Set aside.

  2. In a large bowl, combine flour, sugar, baking powder and salt. Thoroughly cut in butter.

  3. 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.

  4. Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface.

  5. Sprinkle the berries over the dough, and lightly work the dough and berries together until combined.

  6. 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:

  1. Whisk together sugar, lemon juice, water, and vanilla extract.

  2. Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.

  3. Serve and enjoy!


  • 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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