Mixed Berry Scones with a Lemon Glaze

• Vegetarian

• Produce

  • 1/2 cup Blueberries
  • 3 tsp Lemon, zest
  • 1/2 cup Raspberries

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/4 cup White sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Heavy whipping cream
  • 1/4 cup Sour cream

Found on alattefood.com

Ingredients

• 2 1/4 cups all purpose flour
• 1/4 cup white sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 tsp lemon zest
• 1/2 cup unsalted butter, cubed and cold
• 1 egg
• 1/4 cup heavy whipping cream, plus more for brushing
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup blueberries
• 1/2 cup raspberries
• 2-3 Tbsp lemon juice
• 1 c powdered sugar
• 1 tsp lemon zest

Directions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• In a bowl, mix together flour, white sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
• Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
• Stir in the blueberries and raspberries, and mix until just combined (the berries may break apart while being mixed).
• On a well-floured surface, turn out the scone dough and pat into a small square thats about a 1/2 thick. Cut the rectangle in 9 even squares, then cut each square diagonally, leaving you with 18 mini scones.
• Transfer to the baking sheet.
• Brush each scone with just a bit of heavy cream.
• Bake for 14-16 minutes, or until just golden brown. Allow to cool.
• Whisk together powdered sugar, lemon juice (beginning with 2 Tbsp), and zest. If the glaze is too thick, add in the remaining Tbsp of lemon juice, and mix until it has reached the desired consistency. Pour over warm scones and enjoy!