Mixed Berry Scones with a Lemon Glaze


  • 2 1/4 cups all purpose flour plus more for sprinkling
  • 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
  • 1/3 cup blueberries
  • 1/3 cup raspberries
  • 2-3 Tbsp lemon juice
  • 1 cup powdered sugar
  • 1 tsp lemon zest
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
  4. Gently stir in the blueberries and raspberries, and mix until just combined (the berries may break apart while being mixed).
  5. On a well-floured surface, turn out the scone dough and pat into a small square that's about a 1/2" thick. Cut the rectangle in 9 even squares, then cut each square diagonally, leaving you with 18 mini scones.
  6. Transfer to the baking sheet.
for full instructions you can go to :    https://www.alattefood.com