2cups300g all-purpose flour, plus more for dusting
1/4cup50g granulated sugar
1tablespoonbaking powder
3/4teaspoonfine grain sea salt
6tablespoons85g frozen unsalted butter
Zest of 1 lemon
1/2cup3 oz. fresh blueberries
1/2cup3 oz. chopped fresh strawberries
1/2cup3 oz. fresh whole blackberries
1/3cup80 ml heavy cream, plus more for brushing scones
2large eggs
Glaze
1cup114g confectioners’ sugar
2tablespoonsheavy cream
1/2teaspoonvanilla extract.
Instructions
In a large mixing bowl, combine the flour, sugar, baking powder and salt; whisk to aerate and combine.
Grate the frozen butter on the large hole side of a box grater. Immediately add the butter to the flour mixture and stir until the pieces are well-dispersed. *Alternatively, you can cut cold butter (not frozen butter) into the flour using a pastry blender or the tines of a fork.
Stir in the lemon zest. Add the berries and toss in the flour mixture to coat.
In a small bowl, whisk together the heavy cream and eggs. Add the cream mixture to the dry ingredients. Fold together gently using a large rubber spatula until a ragged, shaggy dough is formed.
Turn the dough out onto a piece of parchment paper or a lightly floured work surface. Using your hands, pack and form the shaggy dough into a 6-inch circle (alternatively, knead until the dough just comes together). Cover and refrigerate 30 minutes.
Preheat oven to 400°F.
Use a large sharp chef’s knife to cut the circle into 8 triangles. Transfer the slices to a parchment-lined baking sheet. Brush the tops of the scones with heavy cream.
Bake 20-22 minutes, or until the scones are golden brown. Let cool before glazing.
For the glaze, combine the confectioners’ sugar, heavy cream, and vanilla extract in a medium bowl. Whisk together until smooth. Drizzle glaze over the cooled scones.
Keyword berry scones, confectioners' glaze, frozen butter, heavy cream