Triple Berry Scones with Lemon Vanilla Drizzle
Author: 
 
Ingredients
  • FOR THE SCONES:
  • 260 g or 2 cups AP flour
  • 2½ teaspoons baking powder
  • pinch of table salt
  • ½ teaspoon of cinnamon powder
  • 50 g or ¼ cup granulated sugar
  • 115 g or ½ cup butter or 8 tablespoons cold unsalted butter
  • ½ cup heavy cold cream
  • 1 large egg
  • ⅓ cup overflowing fresh blueberries
  • ⅓ cup overflowing freshly chopped strawberries
  • ⅓ cup overflowing with pitted cherries
  • ⅓ cup toasted walnuts (optional)
  • FOR THE DRIZZLE:
  • 125 g or 1 cup icing sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla bean paste
Instructions
  1. FOR THE SCONES:
  2. Preheat oven to 400F (205C), line baking tray with parchment paper
  3. In a medium metal or plastic bowl, grate butter on box grater's biggest hole and pop in freezer uncovered- let it sit in freezer while you gather rest of ingredients
  4. In large bowl, sift flour, baking powder, cinnamon, salt and sugar and whisk well and set aside
  5. In a small bowl, whisk the egg and cream together and set aside
  6. Add the cold butter in the flour mixture with fingers, tossing for about 15-20 seconds
  7. Pour the cream/egg mixture to the dry flour mix and stir gently with spatula - DO NOT over stir. stir still ingredients become just wet
  8. Fold in all the berries and the nuts (if you're adding)- don't overwork dough here
  9. shape the dough into a disc about 8 inches wide and about 1.5 inches thick
  10. With a sharp knife, cut the disc into about 6-8 equal wedges and separate about 1 cm at most
  11. Bake for 20-25 minute or until the crust is a golden brown
  12. Allow to cool before drizzling icing
  13. FOR THE ICING:
  14. In a bowl whisk together the freshly squeezed lemon juice, vanilla bean paste and icing sugar
  15. Drizzle over scones once they've cooled somewhat
Recipe by STEMS & FORKS at https://www.stemsandforks.com/2017/08/triple-berry-scones-with-lemon-vanilla-drizzle/