These Triple Berry Scones are a delightful blend of sweet and tangy flavors, bursting with juicy blueberries, raspberries, and blackberries. Each bite offers a perfect balance of tender, crumbly texture and a hint of buttery richness, making them an irresistible treat for any time of day. Ready in just 50 minutes, they’re a quick yet impressive way to bring a touch of bakery-quality indulgence to your kitchen.
Packed with vibrant berries, these scones are not only delicious but also a wholesome choice, offering a boost of vitamins and fiber. The golden, slightly crisp exterior gives way to a soft, moist interior, creating a sensory experience that’s hard to resist. Whether enjoyed warm with a cup of tea or as a grab-and-go snack, they’re sure to brighten your day with every bite.
Ingredients for Triple Berry Scones
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup very cold unsalted butter (frozen is better)
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 1 ½ cups fresh or frozen berries (raspberries, blackberries, and blueberries work well)
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice
- 1 ½ teaspoons water
- ¼ teaspoon vanilla extract
- Poppyseeds, for sprinkling (optional)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Thoroughly cut in the cold butter until the mixture resembles coarse crumbs.
- In a measuring cup, measure out the heavy cream and add the vanilla extract. Stir gently to combine.
- Carefully stir the heavy cream mixture into the flour mixture. Avoid over-mixing, but ensure the dough begins to cling together. Use an electric mixer on low if needed.
- Transfer the dough to a lightly floured surface. Sprinkle the berries over the dough and gently work them in until just combined.
- Divide the dough into 2 even pieces. Shape each into an 8-inch disk and cut into 8 wedges. Place the wedges on the prepared cookie sheet.
- Bake for 18-20 minutes, or until the scones are lightly golden. Let them cool on the sheet for a few minutes before transferring to a wire rack.
- Prepare the glaze by whisking together the powdered sugar, lemon juice, water, and vanilla extract until smooth.
- Once the scones are completely cooled, drizzle the glaze over the top. Sprinkle with poppyseeds if desired. Let the glaze harden before serving.
Perfect Pairings: Serving Suggestions
These Triple Berry Scones are delightful on their own, but they shine even brighter with a few thoughtful accompaniments. Serve them warm with a dollop of clotted cream or a smear of lemon curd for a tangy twist. Pair them with a cup of Earl Grey tea or a freshly brewed latte for a cozy breakfast or afternoon treat.
Keep Them Fresh: Storage and Reheating Tips
To store your scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in a 350°F oven for 5-7 minutes or microwave for 10-15 seconds for a quick warm-up.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the berries for chopped apples and a sprinkle of cinnamon for a fall-inspired twist. For a citrusy kick, add zested orange to the dough and glaze. If you’re feeling indulgent, fold in white chocolate chips for a sweet surprise.
Time-Saving Hacks
Short on time? Prep the dry ingredients and cut the butter the night before, storing them in the fridge. You can also shape the dough into disks, wrap them in plastic, and refrigerate overnight. In the morning, simply slice and bake for fresh scones in no time!
Glaze Like a Pro
For a perfectly drizzled glaze, use a small whisk or fork to ensure it’s smooth and lump-free. If the glaze is too thick, add a few drops of water or lemon juice. Too thin? Sprinkle in a bit more powdered sugar. For a decorative touch, sprinkle poppyseeds over the glaze before it sets.
Triple Berry Scones
Ingredients
- 4 cups all purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup very cold unsalted butter frozen is better
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 1 ½ cups fresh or frozen berries I used a mix raspberries, blackberries, and blueberries
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ Tbsp lemon juice
- 1 ½ tsp water
- ¼ tsp vanilla extract
- Poppyseeds for sprinkling (optional)
Instructions
- Preheat oven to 375 F and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder and salt. Thoroughly cut in butter.
- Measure out heavy cream into a measuring cup and add in the vanilla extract. Stir gently to combine. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.
- Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface.
- Sprinkle the berries over the dough, and lightly work the dough and berries together until combined.
- Divide the dough into 2 even pieces, and round each into a disk about 8″ wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake on 375F for 18-20 minutes.
- While the scones cool, prepare your glaze by whisking together sugar, lemon juice, water, and vanilla extract.
- Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.