Double Berry Scones with Raspberry Glaze
Soft, tender, and full of summertime flavor, these double berry scones are just what you want this time of year. They’re perfect with a spot o’ tea (or coffee) for breakfast, snack, or dessert. Easy to make, these scones are sure to impress friends, family, or simply yourself!
Last weekend, our family went on a biking excursion. It was at a local Rails to Trails path and was, in part, to prepare us for an even longer biking adventure this upcoming weekend when we go to the mountains. It was the most perfect day–sunny, temperatures were in the 70s–it was a great day for a bike ride. On our ride, I noticed growing along the outskirts of the path were raspberry bushes. It got me excited for this time of year and fresh pick-your-own berries. The berries weren’t ready yet but just the thought of sun-ripened raspberries got me craving all-things-berry recipes.
I don’ know about you but scones are one of those treats I haven’t had much in my life. Actually the first time I had a scone I sure wasn’t very impressed. I distinctly remember it being hard and not very flavorful. And that’s exactly what this scone is not. Tender enough to eat with a fork, and melt-in-your-mouth delicious, these berry scones are bursting with seasonal flavor. Fresh-picked or frozen berries can be used with great success. I actually used frozen berries, which worked out perfectly since you want the dough to stay very cold. It helps with the baking process. Cold butter, cold fruit and even chilling the dough before you bake it, make the scones resist spreading too much in the oven, resulting in an airier, more tender scone.
I used frozen (salted) butter. You want to grate the butter with either a box grater or something similar. The smaller the pieces, the better. Actually butter is easier to grate when frozen, so I highly recommend that. Even if you just stick it in the freezer for 15 minutes will make it easier to grate.
These scones are loaded with blueberries and raspberries. I used close to 2 cups of berries in these since I wanted every bite to be bursting with freshness. Then to finish it off, I brushed the tops with cream and sprinkled with Golden Barrel organic cane sugar. It’s a coarse sugar that’s perfect for toppings.
To up the berry flavor, I made a fresh raspberry glaze with raspberries and confectioners’ sugar. Drizzled on top, it’s the perfect finishing touch to these tender scones.
No matter how you eat it–as breakfast with a cup of coffee, a yummy addition with afternoon tea time, or even as a dessert after dinner, these scones are sure to add sweet freshness to your day!