Ingredients

The following ingredients have 8 Servings
  • 2 1/4 cups all-purpose flour ((plus 1/4 cup extra for flouring counter))
  • 1 rounded teaspoon baking soda
  • 2 rounded teaspooons cream of tartar
  • 2 tablespoons granulated sugar
  • dash salt
  • 9 tablespoons cold salted butter ((1/2 cup plus 1 tablespoon))
  • 1 large egg (beaten)
  • 3/4 cup buttermilk
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup chopped strawberries
  • 1 cup powdered sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon lemon extract
  • 1-2 tablespoons milk (if needed to thin)

Instruction

  • Refrigerate a metal bowl for 5 minutes to get it cold.
  • Preheat the oven to 425 degrees.
  • In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt.
  • Cut the cold butter into small cubes and add to the flour mixture.
  • Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter.
  • Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well.
  • Using a wooden spoon, mix the wet ingredients into the dry ingredients.
  • Add the fruit and mix just until blended, being careful not to overmix.
  • Put about 1/2 cup of flour on the cupboard. Turn the dough out onto the floured counter. Turn it over so the floured side is up. Make a disk that is about 1 1/4 inches thick. Use a knife to cut the disk into 8 triangles, as if you were cutting a pie. Place the scones on a greased cookie sheet, or a nonstick baking mat.
  • Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
  • In a small bowl, melt the 3 tablespoons of butter. Add in the powdered sugar and lemon extract. Mix well. If needed, add 1-2 tablespoons of milk in order to easily spoon the glaze over the scones.
  • Glaze the top of the scones. The glaze will run over the sides of the warm scones.