Ingredients

The following ingredients have 16 Servings
  • 4 cups all purpose flour
  • ½ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup very cold unsalted butter ((frozen is better))
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 1 ½ cups fresh or frozen berries -- I used a mix raspberries (, blackberries, and blueberries**)
  • 1 cup powdered sugar
  • 1 ½ Tbsp lemon juice
  • 1 ½ tsp water
  • ¼ tsp vanilla extract
  • Poppyseeds (, for sprinkling (optional))

Instruction

  • Preheat oven to 375 F and line a cookie sheet with parchment paper. Set aside.
  • In a large bowl, combine flour, sugar, baking powder and salt. Thoroughly cut in butter*
  • Measure out heavy cream into a measuring cup and add in the vanilla extract. Stir gently to combine. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.
  • Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface.
  • Sprinkle the berries over the dough, and lightly work the dough and berries together until combined.
  • Divide the dough into 2 even pieces, and round each into a disk about 8" wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake on 375F for 18-20 minutes.