Glazed Mixed Berry Scones
Hi, I’m Leah, and I’m here to tell you that a glazed mixed berry scone is a July breakfast requirement if you aim to lead a pleasurable life.
Additionally.
A glazed mixed berry scone, or rather, these glazed mixed berry scones, should also be added to your brunch and dessert and snack rotations this summer. Only if you want to be a sensible person, obviously.
I’ll explain why.
First of all. You’re getting a soft and tender scone that’s filled with tart, bursting mixed berries and a hint of nutmeg and lemon flavor that gets finished off with a drizzle of a tangy lemon glaze. Second of all, that is all. But I will elaborate further regardless.
Let’s talk about the fact that there’s no need to schlep out your food processor or pastry cutter for these mixed berry scones.
These scones contain no butter. None. And yet, they’re still very much scones. Instead of butter, heavy cream is used, making these scones muchhhhh more tender and fluffy than your average dense, flaky scones.
So, if you’re after a biscuity, buttery, flaky scone, don’t make these berry scones. Instead, make these cheddar green onions ones. Or the biscuits from these strawberry shortcakes.
And since there’s no butter incorporating to be accomplished. These tender berry scones can be made by hand. With one large bowl and one stirring utensil. And one strong upper arm.
Now. The berries. You can use fresh or frozen. If you’re using frozen berries, don’t even bother defrosting them. Cuz we don’t want mushy defrosted berries bleeding all over our scones, ya feel.
And you can use any combination of berries you’d like. I used an assortment of blackberries, raspberries, and blueberries for the scones depicted in these photos. In case you were curious.
The scone itself is lightly sweetened and has hints of vanilla and lemon and nutmeg. How, you wonder? Because there’s a bit of sugar in them. And lemon zest. And vanilla extract. And ground nutmeg. Witchcraft, I tell you.
These glazed berry scones are also rich and flavorful and soft and tender and fluffy and airy and ever-so-slightly dense.
And the berries complement the other flavors so well. The mixed berries are tangy and tart and sweet and juicy and succulent and vibe wonderfully with the light and zesty and delicate flavors we have going down here.
And then there’s the lemon glaze. It’s sweet and tangy and glossy and gets drizzled over the cooled scones. The glaze provides bonus sweetness points and tart points and beautifying points to the tender and rich berry scones.
Soft and tender. Fluffy and pillowy. Crumbly and rich and flavorful with hints of summer flavors and more than hints of juicy, bursting, tart berries.
Glazed mixed berry scones — tyvm for adding pleasure and sensibility to my summer.
Glazed Mixed Berry Scones
Yield: 16 scones
3 ¼ cups packed flour
½ cup granulated sugar
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
Zest of one large lemon
2 cups cold heavy cream
1 teaspoon vanilla extract
2 cups mixed berries, fresh or frozen (don’t defrost if frozen)
-2 to 3 tablespoons melted butter, for brushing
Glaze:
1 cup confectioners sugar
2 tablespoons lemon juice
1 tablespoon milk
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, stir together the flour, sugar, baking powder, salt, nutmeg, and lemon zest.
3. Make a well in the center of the dry ingredients and pour in the heavy cream and vanilla extract. Stir everything together until ingredients are just moistened (you don't want to over mix the dough). Very gently fold in the berries.
4. Dump the dough onto a floured work surface and knead it for a minute until everything is just incorporated. Divide the dough into two equal portions. Flatten each portion into an 8” disk and then slice each disk into 8 triangles.
5. Transfer the scones to baking sheets with space between them. Brush the tops with the melted butter. Bake for 20-25 minutes, until the tops and bottoms are golden. Let scones cool before glazing.
6. In a small bowl, whisk together the glaze ingredients until a thick yet pourable consistency forms. Drizzle the glaze over the cooled scones. Scones are best the day they’re made.
