|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Triple berry scones are not only beautiful, but they are also easy to make. They require very few ingredients and do not need any special equipment. They also bake very quickly and are great to whip together for last minute visitors!
We like using a frozen berry blend of blueberries, raspberries, and blackberries. We avoid using one with strawberries as they retain more water and will change the texture of the scones. We would not recommend using fresh berries. When you mix in fresh berries they are more likely to break and stain the scone dough. The frozen berries will stay more intact and will create for a prettier looking scone dough! You can make these scones with just one of the kinds of berries as well!
The lemon zest and turbinado sugar can be omitted from the recipe if you do not have them on hand!
This recipe is based on a mixed berry scone recipe from AverieCooks.com
- 2 cups unbleached flour (and additional flour for dusting)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon of salt
- 1/2 cup unsalted butter (cold, cut into chunks)
- 1 large egg
- 1/2 cup sour cream
- 1 tablespoon of milk
- 1 teaspoon vanilla extract
- 1 heaping cup frozen mixed berries (frozen works best, try to avoid using fresh)
- 1 tablespoon lemon zest
- Garnish: turbinado sugar for sprinkling
- For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon of milk
- 1/4 teaspoon of lemon zest
Preheat the oven to 400 F.
In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and salt using a whisk or spoon.
Using a pastry cutter, cut the butter into the flour mixture. You can also do this with a food processor or two forks. Be careful not to use your hands, as it will cause the butter to melt and will change the texture of the scones. Cut the butter until it is a little smaller than pea-sized crumbs.
Whisk together the egg, sour cream, vanilla extract, lemon zest, and milk in a measuring cup until completely combined.
Add the wet mixture to the butter and flour mixture. Carefully incorporate until you have a wet and shaggy dough.
Gently fold in the frozen berries. Transfer the dough to a lightly floured sheet of parchment paper. Form it into about an 8-inch circle. Cut it like a pizza, forming 8 rounded triangles.
Place each scone onto a parchment lined baking sheet, leaving about 2 inches between each scone as they will rise and puff! Sprinkle the top of each scone generously with the coarse turbinado sugar.
Place them into the preheated oven and bake for 15-18 minutes depending on your oven. A toothpick should come out fairly clean, with only soft crumbs attached.
While the scones are cooling, whisk together the powdered sugar and milk to form the glaze. Once the scones have cooled, drizzle the glaze over each scone. Serve with coffee or tea!