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Mini mixed berry scones with lemon glaze arranged on a white party serving platter with fresh blueberries and raspberries

Mixed Berry Scones with Lemon Glaze

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Prep Time 25 minutes
Cook Time 15 minutes
Servings 18 mini scones

Ingredients
  

Scones:

  • 2 1/4 cups all-purpose flour, plus more for sprinkling
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons 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 teaspoon vanilla extract
  • 1/3 cup blueberries
  • 1/3 cup raspberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions
 

Scones:

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, white sugar, baking powder, and salt. Add lemon zest and stir to combine.
  • Cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. (If using a stand mixer, use the paddle attachment on the lowest setting.)
  • In a separate bowl, whisk together the heavy cream, sour cream, egg, and vanilla extract.
  • Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
  • Gently fold in the blueberries and raspberries, stirring until just incorporated. The berries may break apart slightly - that's normal and okay.
  • Turn the dough out onto a well-floured surface. With floured hands, pat the dough into a rectangle approximately 1/2 inch thick.
  • Cut the rectangle into 9 even squares. Cut each square diagonally to create 18 mini triangle scones.
  • Transfer to the prepared baking sheet.
  • Brush the top of each scone lightly with heavy cream.
  • Bake for 14–16 minutes, or until just golden brown. Allow to cool before glazing.

Lemon Glaze:

  • Whisk together powdered sugar, lemon zest, and 2 tablespoons of lemon juice until smooth.
  • If the glaze is too thick, add the remaining tablespoon of lemon juice and stir until it reaches your desired drizzling consistency.
  • Drizzle over warm scones and serve.

Notes

  • Keep butter cold until the very last minute - this is the key to flaky scones.
  • Do not overmix the dough or the berries - stop stirring the moment everything is just combined.
  • For a hand mixer substitute: do not use a hand mixer as it's often too high-powered and will overwork the dough. A pastry cutter or fork works perfectly.
  • Make-ahead tip: Freeze unbaked scone triangles on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 2–3 extra minutes to the bake time.
  • Store baked scones (without glaze) in an airtight container at room temperature for up to 2 days. Glaze right before serving.