Blueberries, strawberries, and raspberries enliven these Triple-Berry Scones finished with our luscious Vanilla Bean Glaze.
Triple-Berry Scones with Vanilla Bean Glaze
MAKES 8
Ingredients
- 2 cups plus 1 tablespoon all-purpose flour, divided
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup cold unsalted butter, cubed
- 1 cup frozen mixed berries (blueberry, strawberry, and raspberry)
- ¾ cup cold heavy whipping cream
- ½ teaspoon vanilla extract
- Vanilla Bean Glaze (recipe follows)
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, toss together frozen berries and remaining 1 tablespoon flour until coated.
- In another small bowl, stir together cold cream and vanilla. Gradually add cream mixture to flour mixture, stirring with a fork until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
- On a lightly floured surface, turn out dough and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Scatter ½ cup frozen berries over half of dough. Fold other half of dough over berries to enclose them. Lightly roll dough to a ¾-inch thickness. Repeat scattering, folding, and rolling process with remaining ½ cup berries. Roll or pat dough into a 7-inch circle about 1 inch thick, pressing together any cracks that form, if necessary. Using a bench scraper or sharp knife, cut circle into 8 wedges. Place wedges at least 2 inches apart on prepared pan. Freeze until firm, about 1 hour.
- Preheat oven to 350°.
- Bake until lightly golden and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool completely on a wire rack. Drizzle scones with Vanilla Bean Glaze.
Vanilla Bean Glaze
Ingredients
- ⅔ cup confectioners’ sugar
- 3 tablespoons heavy whipping cream
- ½ teaspoon vanilla bean paste
- ¼ teaspoon kosher salt
Instructions
- In a small bowl, stir together all ingredients until smooth and well combined. Use immediately.
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