Summer berry season is the ideal time to make a sweet scone that is packed with the freshest crop of juicy fruits. These scones are tender, buttery and offer a delicate lemony flavor; plus, they are filled with the perfect berry trio of strawberries, raspberries, and blueberries. By folding in the berries frozen, you help the butter in the dough to remain cold, creating an incredibly soft and light texture once baked. The finishing glaze brings a touch of added sweetness, along with brightness from the lemon juice and just enough zing from the freshly grated ginger. Serve these berry scones up at any breakfast or brunch gathering with friends and family. You can even form the unbaked scones ahead of time and store them in the freezer until you are ready to bake.


Credit: Briana Riddock

Recipe Summary

25 mins
25 mins
Makes 8 scones


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Gently beat egg in a medium bowl. Stir in vanilla extract, ½ cup heavy cream, and granulated sugar.

  • Combine all-purpose flour, baking powder, and salt in a large bowl; add butter to flour mixture. Cut the cubed butter into the flour mixture until small crumbs form.  Add cream mixture to the flour mixture and mix until a ball has formed. 

  • Dust a clean, flat surface with all-purpose flour and roll the dough out into a 9x9-inch square, about ½-inch-thick. Add berries to the center of the dough; spread berries out to form an even layer. Fold each side of the dough over the berries to form an enclosed square. Flip the dough and carefully roll it out to about ¾- to 1-inch thickness. 

  • Cut dough into 8 even, triangle-shaped pieces; arrange in a single layer on a rimmed baking sheet lined with parchment paper. Use remaining 2 tablespoons heavy to brush over scones.    

  • Bake at 400° for 12 minutes, or until the scones are golden. Allow the scones to cool slightly on a wire rack.

  • In a small bowl, whisk together lemon juice, lemon zest, grated ginger, and confectioners sugar until smooth. Drizzle the glaze over scones.