Summer berry season is the ideal time to make a sweet scone that is packed with the freshest crop of juicy fruits. These scones are tender, buttery and offer a delicate lemony flavor; plus, they are filled with the perfect berry trio of strawberries, raspberries, and blueberries.
By folding in the berries frozen, you help the butter in the dough to remain cold, creating an incredibly soft and light texture once baked. The finishing glaze brings a touch of added sweetness, along with brightness from the lemon juice and just enough zing from the freshly grated ginger.
Serve these berry scones up at any breakfast or brunch gathering with friends and family. You can even form the unbaked scones ahead of time and store them in the freezer until you are ready to bake.
Prep: 25 minutes
Total: 45 minutes
Yield: Makes 8 scones
1 large egg
1 teaspoon vanilla extract
½ cup + 2 tablespoon heavy cream
1/3 cup granulated sugar
2 1/4 cups all-purpose flour, plus extra for dusting