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
FOR THE SCONES:
Preheat oven to 400F (205C), line baking tray with parchment paper
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
In large bowl, sift flour, baking powder, cinnamon, salt and sugar and whisk well and set aside
In a small bowl, whisk the egg and cream together and set aside
Add the cold butter in the flour mixture with fingers, tossing for about 15-20 seconds
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
Fold in all the berries and the nuts (if you're adding)- don't overwork dough here
shape the dough into a disc about 8 inches wide and about 1.5 inches thick
With a sharp knife, cut the disc into about 6-8 equal wedges and separate about 1 cm at most
Bake for 20-25 minute or until the crust is a golden brown
Allow to cool before drizzling icing
FOR THE ICING:
In a bowl whisk together the freshly squeezed lemon juice, vanilla bean paste and icing sugar
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/