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Mixed Berry Scones with Lemon Glaze Recipe

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4.3 from 3 reviews

Delight in these tender Mixed Berry Scones infused with zesty lemon and topped with a smooth lemon glaze. Perfect for breakfast or an afternoon treat, these scones combine fresh blueberries and raspberries with a soft, buttery crumb and a bright citrus finish.

  • Total Time: 40 minutes
  • Yield: 18 mini scones

Ingredients

Dried Ingredients

  • 2 1/4 cups all purpose flour (plus more for sprinkling)
  • 1/4 cup white sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp lemon zest (for scones)

Wet Ingredients

  • 1/2 cup unsalted butter (cubed and cold)
  • 1 egg
  • 1/4 cup heavy whipping cream (plus more for brushing)
  • 1/4 cup sour cream
  • 1 tsp vanilla extract

Fruits

  • 1/3 cup blueberries
  • 1/3 cup raspberries

Glaze

  • 1 cup powdered sugar
  • 2-3 Tbsp lemon juice
  • 1 tsp lemon zest (for glaze)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, white sugar, baking powder, salt, and lemon zest. Stir together until thoroughly combined.
  3. Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a fork or pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. This step creates a flaky texture in the scones.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, sour cream, egg, and vanilla extract until smooth.
  5. Mix Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing to keep the dough tender.
  6. Fold in Berries: Gently stir in the blueberries and raspberries until evenly distributed, being careful not to break the berries too much.
  7. Shape and Cut Dough: Lightly flour a surface and turn the dough out onto it. Pat the dough gently into a rectangle about 1/2 inch thick. Cut this rectangle into 9 equal squares, then cut each square diagonally to yield 18 mini scones.
  8. Prepare for Baking: Transfer the cut scones onto the prepared baking sheet, spacing them evenly. Lightly brush each scone with a little heavy cream to promote browning.
  9. Bake Scones: Bake in the preheated oven for 14 to 16 minutes, or until the scones are just golden brown. Remove from oven and allow to cool slightly.
  10. Make Lemon Glaze: In a bowl, whisk together powdered sugar, lemon juice (start with 2 tablespoons), and lemon zest. Adjust consistency by adding the remaining lemon juice as needed until the glaze is pourable but not too thin.
  11. Glaze and Serve: Pour the lemon glaze over the warm scones to finish. Serve immediately and enjoy the delightful balance of berries and citrus.

Notes

  • For best results, keep butter cold to ensure flaky scones.
  • Be gentle when mixing in the berries to avoid excessive crushing and color bleeding.
  • Glazed scones are best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days.
  • Reheat scones briefly in a warm oven before serving for a fresh-baked texture.
  • You can substitute heavy cream brushing with milk if desired, though it may affect browning slightly.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/mixed-berry-scones-with-lemon-glaze-recipe/