Oh, these are just so berry berry good! With a tangy lemon glaze, these scones are bursting with flavour. Juicy strawberries, blueberries packed into a crumbly, tender treat that’s perfectly crisp and flaky on the outside. As strawberry season comes to a close, this is one of the most delicious ways to say your farewells!

I had a few strawberries lounging in the fridge and a lot of frozen blueberries along with half a lemon. So this recipe basically wrote itself. With this scone dough as a base, all I had to was stir in the berries. Now I will admit working with frozen blueberries can be annoying because as they thaw, they add extra moisture to the dough and tint it purple. This can’t really be avoided (I’ve heard you can rinse the berries to prevent the colour bleeding but I’m sceptical) and this scone dough does take a bit more work to shape, but it’s not impossible I promise.

If you’re having trouble with shaping and slicing the dough, stick it in the fridge for a bit and then continue. Don’t worry about the blueberries changing the colour of the dough to a bluish-green as it rests, it’s totally natural and is just a reaction between the juices in the berries and the baking powder. The less you work the dough, the less chances there are of the berries breaking and causing the discolouration. If you have fresh berries on hand, go ahead and use them because they tend to leak less of their juices.

The lemon glaze takes these scones to a whole other level. I don’t usually add sugary glazes to scones but it’s absolutely amazing here. Tangy and citrusy, it goes so well with the berries and since the scones aren’t very sweet by themselves, the glaze keeps them perfectly balanced. It sets into a hard, crackly consistency much like a donut glaze!

I hope you’ll make these scones today! And with the pink from the strawberries in there, consider them for Valentine’s Day breakfast maybe?!

Please read the recipe notes before beginning.

Strawberry Blueberry Scones with Lemon Glaze (Eggless)

Tender, crumbly berry scones with a tangy lemon glaze

Prep Time: 30

Cook Time: 25

Total Time: 55

Makes: 8 scones

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Ingredients

For the scones

2 cups all-purpose flour (240 gms)
2 and 1/2 tsps baking powder
½ tsp salt, if using unsalted butter
1/2 cup caster sugar (95 gms)
100 gms frozen butter
6 to 8 strawberries, diced
3/4 cup frozen blueberries, do not thaw (100 gms; see notes)
1/2 cup chilled cream (125 ml)
To finish: 1 tbsp cream + 1 tsp water

For the glaze

1/2 cup + 1 tbsp icing sugar, sifted (60 gms)
1 tbsp lemon juice
1 tsp water, if needed

Instructions

In a mixing bowl, combine the flour, baking powder, salt and sugar.
Grate the frozen butter into the bowl and using your fingertips, rub it into the mixture until it resembles coarse breadcrumbs with some bigger bits of butter scattered throughout.
Stir in the berries gently and then pour in the cream. Bring the dough together with a silicone spatula, then use your hands to shape it into a rough mass. Don't overwork the dough or you'll end up with tough scones. It's ok if the blueberry juices start to leak a bit, but try not to burst the berries. If you need to, add an extra tablespoon of cream if the dough feels too dry.
Tip the dough out onto silicone baking mat and pat into an 8" wide circle. Slice into 8 equal triangles with a sharp knife. If this step is getting messy because of the berries, slide the mat onto a baking tray and place it in the fridge before shaping and slicing.
Once sliced, chill the dough for 20 minutes.
Preheat the oven to 200 C.
Now separate the sliced dough, placing each scone at least an inch apart on the baking tray. Mix the cream and water in a small bowl, then brush over the top and sides of each scone.
Bake for 25 minutes or until golden-brown on top and puffy. Let them cool completely before glazing.
To make the glaze, combine the sugar and lemon juice, stirring into a smooth glaze. Add the water if you need to thin it out a bit then drizzle over the scones immediately. The glaze will set and harden in about 15 minutes.
Scones taste best on day one in terms of texture, but can be stored at room temperature 2 to 3 days in an airtight tin, and in more humid areas, they are best stored in the fridge after day one, where they will keep for a week. Remember that when they're stored in a closed box, the crips tops will soften, but this doesn't affect the flavour. Happy baking!

Notes

*If you forget to place your butter in the freezer, you can also just use chilled butter cut into small cubes. Frozen is just easier to work into the dough as it stays colder for more time.

*I use Delish brand frozen blueberries from Nature's Basket, Food Hall or Big Basket. Feel free to use fresh blueberries if you have them, they leak fewer juices into the dough. In the same way, it's also ok to use frozen strawberries. This is a flexible recipe!

*If you decide to skip the glaze that's fine. Keep in mind that the scones by themselves are not super sweet, so you may want to increase the sugar to 3/4 cup if you like them sweeter.

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