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!
- 2 cups all-purpose flour
- 1/2 cup Golden Barrel organic cane sugar (plus more for topping)
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) very cold or frozen butter
- 1/2 cup heavy cream or buttermilk (plus more for tops)
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups fresh or frozen raspberries and blueberries
- 1/2 cup raspberries
- 2 tsp Golden Barrel organic cane sugar
- 1 1/2 cups Golden Barrel confectioners' sugar
- Line a baking sheet with parchment paper or use a silicon baking mat. Whisk together flour, sugar, salt, baking powder, and cinnamon in a large bowl. Grate frozen butter into dry ingredients. With a pastry cutter or forks, work butter into dry ingredients until mixture is pea-sized. Place crumb mixture in freezer as you prepare the cream mixture.
- Whisk together cream, egg, and vanilla extract in a small bowl. Pour cream mixture over crumb mixture. Pour berries in and mix until dough comes together and everything is moistened. You may have to add more cream to hold the dough together.
- Place dough onto floured surface and shape into a ball. Press out into a disk shape that's about 8" wide. Use a knife or pizza cutter to slice dough into 8 equal triangles. Place triangles on baking sheet about 2-3" apart. Brush tops with cream and sprinkle with coarse sugar. Place baking sheet in refrigerator for at least 15 minutes.
- Preheat oven to 400 degrees F. Bake scones for 18-25 minutes or until browned around edges and slightly browned on tops. Let cool on baking sheet for 10 minutes before transferring to wire cooling rack to finish cooling.
- Toss the raspberries and cane sugar together in small bowl and let set for about 5 minutes until juicy. Strain the raspberries through a fine mesh strainer, pressing berries to extract all the juice. You should have about 3 Tablespoons of juice. Mix together juice and confectioners' sugar to make a glaze. Drizzle glaze over tops of scones. Store in air-tight container (3 days at room temperature, 5 days in fridge).