American•indulgent

Triple Berry Scones

Buttery, tender triple berry scones made with the freshest fruits of summer.

Ingredients

Quantities are shown as originally provided.

4 cups all purpose flour
½ cup granulated sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup very cold unsalted butter ((frozen is better))
1 cup heavy cream
½ teaspoon vanilla extract
1 ½ cups fresh or frozen berries -- I used a mix raspberries (, blackberries, and blueberries**)
1 cup powdered sugar
1 ½ Tbsp lemon juice
1 ½ tsp water
¼ tsp vanilla extract
Poppyseeds (, for sprinkling (optional))

1
Preheat oven to 375 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. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.
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" wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake on 375F for 18-20 minutes.
7
While the scones cool, prepare your glaze by whisking together sugar, lemon juice, water, and vanilla extract.
8
Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.