Triple Berry Scones

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These Triple Berry Scones are soft, moist and full of raspberries, blueberries and strawberries. Don’t forget the lemon glaze on top!

triple-berry-scones

Triple Berry Scones

Not too long ago we ventured into the world of scone-making and shared with you Cinnamon Chip Scones with homemade cinnamon chips.  Have you made those yet? If not, you should.  Or maybe you should try these Triple Berry Scones first.  Because after all, it’s the season for all things red, white and blue.

triple-berry-scones

These berry scones are full of three types of berries for your fresh-berry eating enjoyment: raspberries, blueberries and strawberries. It’s berry season right now and although I could eat fresh berries by the handful, I love a soft scone filled with berries and topped with a light glaze (and sometimes streusel!).  These triple berry scones have a lemon glaze on top. The tangy glaze complements the sweet berries in such an awesome way.

triple-berry-scones

Whether you are trying our cherry buttermilk scones, strawberry shortcake scones, cinnamon scones or these triple berry scones, you’ll find we’ve created our scones with the perfect texture…not in any way dry.

We used the same tricks with these berry scones as we did with making our Cinnamon Chip Scones.  The first trick is to keep all of the ingredients very cold.  You could even freeze your butter for 30 minutes or so beforehand if you’d like. We didn’t do this because, well…we’re too impatient.  So it is definitely not necessary to freeze the butter first, but it will help keep your ingredients the coldest.  Use a metal bowl and pop it into the fridge anytime you are not working with the dough, to keep the bowl cold, which will help keep the butter cold.  Why such the fuss on keeping the butter cold? As those cold pieces of butter melt while the scones are baking, it ensures a light, fluffy scone!

triple-berry-scones

The second trick to light, fluffy scones is not to overmix the batter. Combine the ingredients just until the flour is incorporated in.  And don’t mix it a second more than that. Overmixing the batter makes the gluten become more developed, which results in a tough scone.

triple-berry-scones

Follow those simple tricks for a quick breakfast treat. I loved hearing the “Mmmmm….” when the kids bit into the berry scones and seeing the smile on their faces. That makes for a great start to the day!

triple-berry-scones
triple-berry-scones

Triple Berry Scones

5 from 1 vote
These Triple Berry Scones are soft, moist and full of raspberries, blueberries and strawberries. Don't forget the lemon glaze on top!
Servings 8 scones
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Ingredients
 

  • 2 1/4 cups all-purpose flour (plus ¼ cup extra for flouring counter)
  • 1 rounded teaspoon baking soda
  • 2 rounded teaspooons cream of tartar
  • 2 tablespoons granulated sugar
  • dash salt
  • 9 tablespoons cold salted butter (½ cup plus 1 tablespoon)
  • 1 large egg beaten
  • 3/4 cup buttermilk
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup chopped strawberries

Glaze

  • 1 cup powdered sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon lemon extract
  • 1-2 tablespoons milk if needed to thin

Instructions
 

  • Refrigerate a metal bowl for 5 minutes to get it cold.
  • Preheat the oven to 425 degrees.
  • In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt.
  • Cut the cold butter into small cubes and add to the flour mixture.
  • Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter.
  • Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well.
  • Using a wooden spoon, mix the wet ingredients into the dry ingredients.
  • Add the fruit and mix just until blended, being careful not to overmix.
  • Put about ½ cup of flour on the cupboard. Turn the dough out onto the floured counter. Turn it over so the floured side is up. Make a disk that is about 1 ¼ inches thick. Use a knife to cut the disk into 8 triangles, as if you were cutting a pie. Place the scones on a greased cookie sheet, or a nonstick baking mat.
  • Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
  • In a small bowl, melt the 3 tablespoons of butter. Add in the powdered sugar and lemon extract. Mix well. If needed, add 1-2 tablespoons of milk in order to easily spoon the glaze over the scones.
  • Glaze the top of the scones. The glaze will run over the sides of the warm scones.

Nutrition

Calories: 385kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 364mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 595IU | Vitamin C: 8.2mg | Calcium: 45mg | Iron: 1.9mg
Course Bread, Breads, Breakfast, Brunch
Cuisine American
Calories 385

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Rachel
6 years ago

Hi! There is no measurement of buttermilk under ingredients yet it is in the instructions. A: how much buttermilk? (I just spent ten years forking butter in-in finishing! Haha) and B: you might want to fix that!

Rachel
6 years ago

Also under glaze you said to add vanilla not lemon extract

Jean Martin
2 years ago

Can you freeze these before baking or is it better after?