Strawberry Blueberry Scones With Lemon Glaze

INGREDIENTS

• 2 cups all-purpose flour 
• 2½ teaspoons baking powder 
• ½ teaspoon salt, if using unsalted butter 
• ½ cup caster sugar 
• 100gms frozen butter 
• 6 to 8 strawberries diced 
• 3/4 cup frozen blueberries (do not thaw) 
• ½ cup chilled cream 

TO FINISH

• 1 tablespoon cream + 1 teaspoon water 

FOR THE GLAZE 

• ½ cup + 1 tablespoon icing sugar, sifted 
• 1 tablespoon lemon juice 
• 1 teaspoon water, if needed 

METHOD

• 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 okay 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 a silicone baking mat and pat into an 8-inch-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 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 1 in terms of texture, but can be stored at room temperature 2 to 3 days in an airtight tin.