Indulge in the delightful sweetness of homemade Glazed Raspberry Blueberry Scones, a treat that will elevate your breakfast or afternoon tea to new heights! Bursting with juicy berries and drizzled with a luscious glaze, these scones are not just a feast for the taste buds but also a visual delight that will impress your family and friends. With just 35 minutes from start to finish, you can whip up a batch of these irresistible scones that are perfect for any occasion. Ready to bake your way to bliss? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in raspberries and blueberries, being careful not to crush the berries.
- Create a well in the center of the mixture and pour in heavy cream and vanilla extract. Stir with a fork until the dough just comes together, being careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently pat into a round disk about 1-inch thick.
- Cut the disk into 8 equal wedges using a sharp knife, ensuring clean cuts to help the scones rise evenly.
- Place the scone wedges on the prepared baking sheet, leaving space between each scone.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar and milk in a small bowl until smooth and no lumps remain.
- Once scones are completely cooled, drizzle the glaze over the top of each scone using a spoon or piping bag.
- Allow glaze to set for 10-15 minutes before serving. Enjoy warm or at room temperature.
Tips
- Keep Ingredients Cold: For the flakiest scones, ensure your butter and heavy cream are cold. This helps create that perfect crumb texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to tough scones.
- Use Fresh Berries: Fresh raspberries and blueberries will give your scones the best flavor and texture. If using frozen, do not thaw them to prevent mushiness.
- Sharp Knife for Cutting: Use a sharp knife to cut the scones to ensure clean edges. This helps them rise evenly in the oven.
- Experiment with Flavors: Feel free to add a teaspoon of lemon zest or a sprinkle of cinnamon to the dough for an extra flavor twist.
- Glaze Variation: For a little extra flair, you can add a splash of lemon juice or almond extract to the glaze for a unique taste.
- Serving Suggestions: These scones are delightful warm, but they also pair beautifully with clotted cream or a dollop of yogurt for a more indulgent treat.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
