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These Bakery-Style Triple Berry Buttermilk Scones are flaky yet moist and so delicious! And they're so easy to make!

Triple Berry Buttermilk Scones

Ashley Manila
There's nothing like a fresh and fruity batch of Triple Berry Buttermilk Scones! 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast
Cuisine Scones
Servings 8 Scones

Ingredients
 

For the Egg Wash:

  • 1 large egg, beaten
  • 1 teaspoon milk or water

For the Triple Berry Buttermilk Scones:

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup granulated sugar
  • 2 teaspoons lemon zest, finely grated
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 2/3 cup buttermilk
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries

For the Lemon Glaze:

  • 2 tablespoons lemon juice
  • 3/4 cup confectioners' sugar
  • pinch of salt (1/8 teaspoon or less)
  • 1/4 cup toasted almonds (for garnish and optional)

Instructions
 

For the Egg Wash:

  • In a small bowl beat together the egg and water until well combined. Set aside until needed.

For the Triple Berry Buttermilk Scones:

  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl combine flour, salt, baking powder, sugar, and lemon zest; mix well to combine.
  • Cut the butter into small cubes then work it into the mixture (using two forks or a pastry blender) until it resembles a coarse meal. The chunks of butter should be no smaller than peas and no larger than hazelnuts. 
  • In a small bowl whisk together the egg and buttermilk until well combined. Add this liquid mixture to dry mixture and use a fork to stir everything together until just moistened.
  • Add in the berries and, using a rubber spatula, gently fold them into the dough. Don’t worry if some of the berries break up a bit.
  • Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
  • Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  • Lightly brush each scone with the egg wash.
  • Bake for 20 to 22 minutes, or until light golden brown.
  • Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the Lemon Glaze:

  • In a small bowl whisk together the lemon juice, confectioners' sugar, and salt. Drizzle over scones and sprinkle with almonds, if using. Serve at once.
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