- 1 ¾ cups all-purpose flour
- 4 tablespoons granulated sugar, divided
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, divided
- ½ cup whole milk
- 1/3 cup small blueberries
- 1/3 cup diced strawberries
- ½ cup confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
Preheat oven to 425F.
In large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda and salt. Cut in 6 tablespoons cold butter using a pastry cutter until coarse crumbs form.
Stir in milk with a rubber spatula until just moistened. Then fold in berries gently.
Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky.
Gently form into a 7” circle on prepared baking sheet. Brush with remaining 2 tablespoons butter, melted, and sprinkle with remaining 1 tablespoon sugar.
Cut circle into 6 wedges; separate wedges spacing them 1 inch apart on baking sheet.
Bake 11-14 minutes or until lightly browned. Remove from oven and allow to cool 5 minutes.
For the glaze, whisk together confectioners’ sugar, milk, and vanilla in a small bowl until smooth. Drizzle over scones and serve.
NUTRITION INFORMATION PER SERVING (1 SCONE, 102g): 320 calories, 16g total fat, 10g saturated fat, 0g trans fat, 43mg cholesterol, 271mg sodium, 39g total carbohydrate, 1g dietary fiber, 11g sugars, 5g protein, 14mcg folate, 6mg vitamin C, 1mg iron.
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