The Best Scones I’ve Made
Scones and Me have had a Long history....
Too much of the time, they just weren’t what I wanted them to be. They needed to be moist and tender, not to mention flavorful. Most recipes promise these factors, but simply don’t deliver.
So for the recipe that I’m sharing with you today we’re not using heavy cream. We’re not even using sour cream.(gasp) We’re using buttermilk. Thick, rich, creamy buttermilk. And please don’t make DIY buttermilk for this one. Contrary to popular opinion, it is just not the same. I may or may not sound like a Southern woman here, but buttermilk is truly amazing. Secondly, these scones are baked at a high temperature and then broiled at the end for a golden, flavorful exterior.
The end result is a truly moist, tender, flavorful scone with juicy bites of berries and a fresh lemon glaze. Pair these with a steaming cup of Earl Grey Rooibos and you’ll have one delightful Saturday morning. I adapted this recipe from Sally’s Baking Addiction.com
I would highly recommend you check her out:)
Amazing Berry Scones with Fresh Lemon Glaze
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar*
- 1 tsp salt
- 1 Tbsp + 2 tsp baking powder
- 1 cup butter frozen
- 2/3-1 cup buttermilk plus 3 Tbsp to brush the tops
- 2 large eggs
- 1 Tbsp vanilla extract
- 2-2.5 cups fresh or frozen berries strawberries, blueberries, raspberries
Lemon glaze:
- 1.5 cups powdered sugar
- Zest from 1 lemon
- 3-4 Tbsp fresh lemon juice
Instructions
- Measure butter out and freeze the night before making scones.
- In the morning, whisk together flour, sugar, salt, and baking powder. Grate in frozen butter and fold gently into dry ingredients.
- Whisk together 2/3 cup buttermilk, eggs, and vanilla in a small bowl.
- Fold frozen or fresh berries into flour mixture.
- Pour wet ingredients into dry mixture and fold together until the beginning of a dough forms. Use your hands to mix as little as possible so as to ahead extra heat. Keep adding buttermilk and folding until you get a shaggy, cohesive dough. Make sure the dough doesn't get too wet.
- Empty dough unto a clean counter top and divide into two portions. Pat each portion of dough into a 7-8 in wide and 1-in high disk. Brush the tops with buttermilk and sprinkle with turbinado sugar.
- Using a pizza cutter, bench scraper, or knife, slice each disk into 8 triangle scones.*
- Place the scones on 2 parchment lined baking sheets and freeze for 30-45 min. Preheat oven to 450 F.
- Bake scones for 15-25 min until lightly golden and no longer shiny. Then once scones are baked through (don't overbake!) broil scones for about 1 min until beautifully, deep golden. Try not to slightly burn them like I did. Sigh.
- And then, once cooled, drizzle on that luscious lemon glaze (just whisk together and boom) OR you can serve the scones with soft-peaked whipped cream, berry jam, lemon curd....you know:)
Notes
If you give this recipe a try, please let me know if you loved them down below!
Wow Denae! They look amazing 🤩 can’t wait to try it
Enjoy!!
Great recipe . 4 star for sure 🙂
Glad you enjoyed them!
Our family has never really loved scones but when we made those they were an huge hit!😋 Love the recipe, very dependable, and beautiful pictures. Keep up the amazing work!
That’s great! Glad you enjoyed them!
Hi have you ever tried the scones with spelt flour instead of white? wondering if it would work to just substitute the spelt for the white. thanks 🙂
No, I’ve never tried it. The scones would more than likely be denser, drier, and more hearty, which is what usually happens when you sub spelt/whole wheat for all-purpose:)
yum those look fantastic!!!!!!!!!!!!!!