Try this Glazed Mixed Berry Scones recipe, or contribute your own.
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- pinch salt optional and to taste
- 2 cups all-purpose flour + about 2 to 4 tablespoons for w
- 1/2 cup unsalted butter cold (1 stick)
- 1/2 cup sour cream (lite is okay)
- 1 heaping cup mixed berries (i used tj’s frozen mixe raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less)
- 1 tablespoon lemon or orange zest optional (i didn’t include any in scones shown)
- turbinado raw or coarse sugar, optional for sprinkling
- 1 cup confectioners’ sugar
- 1 tablespoon cream or milk (or substitute with orange or lemon
- Carbohydrate 238.307960641301 g
- Cholesterol 510.390000206468 mg
- Fat 116.510605078535 g
- Fiber 0 g
- Protein 17.1529950008163 g
- Saturated Fat 71.2161555494584 g
- Serving Size 1 1 (723g)
- Sodium 411.364000017002 mg
- Sugar 238.307960641301 g
- Trans Fat 9.3876775054398 g
- Calories 2034 calories
Step-by-step
- Preheat oven to 400F.
- Line a baking sheet with parchment; set aside.
- In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine
- Add the butter, and with a pastry cutter or two forks, cut the butter in. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
- Fold in the berries and optional zest.
- Sprinkle about 2 tablespoons flour over a clean work surface and lightly coat hands.
- Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
- Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
- Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
- Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving. Scones are best fresh, but will keep airtight at room temperature for up to 4 days. I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately; I don’t recommend refrigerating them because they will dry out.
The Butter State
Cold fat is what creates the flaky layers in laminated doughs, and scones rely on the exact same physical reaction. When incorporating the half-cup of unsalted butter into the dry ingredients, aim for pieces remaining the size of large marbles before kneading. If the kitchen runs warm, place the cut butter back in the refrigerator for ten minutes so the fat does not melt prematurely during the cutting-in phase.
Handling Frozen Fruit
Frozen berries prevent excessive bleeding and dye distribution throughout the wet dough compared to fresh alternatives. Keep the fruit frozen solid until the final fold, ensuring the moisture stays localized inside the pockets of pastry rather than dissolving the flour matrix. Space the cut wedges at least two inches apart on the parchment-lined baking sheet to allow hot air circulation around every edge.
Storage Limits
Baked goods containing dairy glaze degrade rapidly in humid environments if sealed incorrectly. Store unglazed portions in an airtight container at room temperature for up to four days, but apply the confectioners' sugar and cream topping immediately before serving to maintain crisp boundaries.
