In a bowl, combine the flour, sugar, baking powder, and salt.

Weigh the butter — don’t forget it should be cold. Cut it into cubes and add it to the bowl with the dry ingredients. Mix everything with your hands. The mixture will have a crumbly, floury texture.

In a separate bowl, mix the heavy cream, egg, and vanilla extract.

Now add the liquid mixture to the dry ingredients. First, mix with a fork, then knead with your hands.

Weigh the dried red berries and white chocolate chips, then add them to the dough. Mix with your hands until evenly distributed. Form the dough into a ball.

Preheat the oven to 380°F (or 180°C). Line a baking tray with parchment paper, place the dough ball in the center, and flatten it into a 20 cm (7-inch) circle. Place the tray in the freezer for about 15 minutes so the dough firms up and can be cut without sticking.

Once the dough is ready, cut it into 8 equal parts. You can use a sharp knife or a dough cutter (like I do).

The next step is to separate the pieces from each other to leave space for when they expand while baking.

Now we’re going to brush them with a bit of heavy cream, and they’re ready to go into the oven! Bake for about 40–45 minutes. Use bottom heat only, and once you see them starting to brown, you can take them out. Your house is going to smell amazing while they bake! 😍😋

You can leave them on the same tray to cool or transfer them to a wire rack. And if you want to try one right away, go ahead — they’re delicious just like that! 😉

Once they’re cooled, we’ll prepare the glaze. I’ve made this recipe trying different glaze already: one time with heavy whipping cream and the other with milk. I liked the MILK version better. In a cup or small bowl, mix the powdered sugar, milk, and vanilla extract. It should be thick — don’t be afraid of it!

Spoon the glaze over the scones and let it dry.

Here’s how it looked when I made it with heavy whipping cream: it turned out whiter and thicker. Even though I’ve listed quantities, you should go by texture and adjust with more powdered sugar or whichever liquid you prefer — cream or milk.

This is how the inside of the scone turned out.