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Amazing Berry Scones with Fresh Lemon Glaze

Servings 16 large scones

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

*this sugar amount makes a very lightly sweetened scone. Feel free to increase the amount if you want it sweeter.
*Personally, I wish the scones would have been smaller, so if that's what you're going for, slice each disk into 10 scones.
*For strawberry almond scones, simply add 1/4 tsp almond extract to your dough and make an almond glaze with 1.5 cups powdered sugar, pinch salt, 1/8 tsp almond extract (or to taste) and enough heavy cream or half&half to form a thick, creamy glaze. Top with toasted almonds.