very berry glazed scones

If you make these very berry glazed scones, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

very berry glazed scones

INGREDIENTS

• 2 cups all-purpose flour

• 1/2 cup (100g) granulated sugar

• 1/2 teaspoon salt

• 2 1/2 teaspoons baking powder

• 1/2 cup (1 stick;115 g) unsalted butter, frozen

• 1/2 cup (120ml) heavy cream or buttermilk

• 1 large egg

• 1 1/2 teaspoons vanilla extract

• 1 cup berries, frozen or fresh

BERRY GLAZE

• 1/2 cup frozen mixed berries, thawed but not drained

• 1 1/2 cup powdered sugar

• 1/4 teaspoon vanilla extract

• 1/2 teaspoon fresh lemon juice

• 2 teaspoons milk

INSTRUCTIONS

1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.

3. Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.

4. Brush scones with remaining heavy cream and if desired, for an extra crunch, sprinkle with coarse sugar/

5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

6. Meanwhile, preheat oven to 400°F (204°C).

7. Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.

9. Meanwhile, make the glaze. In a medium bowl, mash the berries well to release all their juice. Whisk in vanilla, milk, and lemon juice, then carefully whisk in the powdered. You should end up with a thick but pourable glaze - if it's too thin, you can add a tiny bit more powdered sugar; if it's too thick, add a little more milk.

10. Generously drizzle the glaze over your cooled scones and allow it 10 minutes to set. Store in an airtight container for up to 2 days. Enjoy!