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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/triple-berry-scones-vanilla-glaze-recipe/