Ingredients
4cupsall purpose flour
½cupgranulated sugar
4tspbaking powder
½tspsalt
1cupunsalted butter,very cold, frozen is better
1cupheavy cream
½tspvanilla extract
1½cupsberries,fresh or frozen
1cuppowdered sugar
1½tbsplemon juice
1½tspwater
¼tspvanilla extract
poppy seeds,optional, for sprinkling
Preparation
Preheat oven to 375 degrees 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.
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-inch wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake for 18 to 20 minutes.
Whisk together sugar, lemon juice, water, and vanilla extract.
Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.
Serve and enjoy!
