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Glazed Mixed Berry Scones

Warm, flaky scones bursting with mixed berries and topped with a creamy glaze, perfect for a delightful morning treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: Baked Goods, Scottish
Calories: 250
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar Consider substituting for monk fruit or coconut sugar for a lower-calorie option.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and diced Opt for high-fat unsalted butter for richer scones.
  • 1 cup mixed berries (fresh or frozen) Use a combination of blueberries, raspberries, and chopped strawberries.
  • 1/2 cup heavy cream Can be substituted with almond or coconut milk for a vegan option.
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk (for glaze)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the mixed berries, distributing them evenly in the dough.
  5. In a separate bowl, whisk together the cream and vanilla extract, then add this mixture to the dry ingredients. Stir until just combined.
  6. Turn the dough onto a lightly floured surface and knead gently to bring it together. Shape into a round disc about 1 inch thick.
  7. Cut into wedges and place them on the prepared baking sheet.
Baking
  1. Bake for 15-20 minutes, or until golden brown.
  2. While the scones bake, prepare the glaze by mixing powdered sugar and milk until smooth.
  3. Drizzle the glaze over the warm scones before serving.

Notes

Serve on a platter garnished with fresh berries and a dusting of powdered sugar. Pair with Earl Grey tea or lemonade. Can be made vegan or gluten-free.