Categories: Breakfast

Ingredients

• 2 c. all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. sugar
• 5 Tbsp. unsalted butter, cold, cut in chunks
• 1 c. heavy cream, plus more for brushing scones
• 1 c. fresh berries
• 3 c. powdered sugar
• 1/2 c. butter. melted
• 1 lemon, zest and juice

Directions

1. Preheat oven to 400 degrees F.

2. In food processor, stir together dry ingredients. Cut in butter to coat pieces with flour. Mixture should look like coarse crumbs. Remove from processor into bowl. Make a well in center and pour in heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold berries into batter. Take care not to mash or bruise berries.

3. ess dough out on lightly floured surface into rectangle about 12×3×1.25 inches. Cut rectangle in 1/2, then cut pieces in 1/2 again (giving four-3" squares). Cut squares in 1/2 on a diagonal to give you classic triangle shape. Place scones on ungreased cookie sheet and brush tops with a little heavy cream. Bake for 15-20 minute until beautiful and brown. Let scones cool a bit before glazing.

4. Lemon glaze: Stir together all ingredients. Whisk to smooth out lumps, then drizzle glaze over tops of baked scones. Let set a minute before serving.

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