If there’s a dreamier breakfast than cream scones dotted with mixed berries, I can’t think of one. Soft and tender, and somehow flaky without even a slip of butter, these scones are simply sublime. You can do no wrong with berries and cream!
You will have some leftover dough scraps and since I adhere to waste not, want not, I devised an ingenious solution – use a petite (1-inch) biscuit cutter for darling scone bites. Dipped in naturally pink raspberry cream glaze, mornings are suddenly much sweeter.
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup sugar
- 1 tsp vanilla bean paste
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 Tbsp cold heavy cream
- 1 cup powdered sugar, sifted
- pinch of salt
- 1/4 cup raspberries
- 1 1/2 Tbsp heavy cream
- Line a rimmed baking sheet with parchment paper and arrange berries in a single layer; freeze for 1 hour.
- For the scones, line a rimmed baking sheet with a silicone mat or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl; reserve 1 tablespoon mixture to toss with berries. Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Toss frozen berries with reserved flour mixture; add to bowl and fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Turn dough out on a lightly floured board and use lightly floured hands to gently pat dough out into a 1/2-inch thick circle. Cut dough with a floured 2 1/4-inch biscuit cutter to form 18 rounds; place 1 inch apart on prepared baking sheet and brush with heavy cream. Chill baking sheet in the freezer for 15 minutes while preheating oven to 425°F.
- Bake for 16 minutes, until golden and cooked through. Place baking sheet on a wire rack to cool for at least 30 minutes before glaze. For the glaze, whisk together powdered sugar and salt in a small bowl. Press raspberries through a fine mesh strainer, straining juice into powdered sugar. Whisk in heavy cream until smooth. Spoon glaze over scones and let set before serving.
Make ahead: Cut out rounds and place on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.
- Calories: 195
- Carbohydrates: 30