Mixed Berry Scones — These homemade scones are incredibly EASY, NOT DRY, you don’t need to dirty a mixer, and are guaranteed-to-disappear weekend breakfast or brunch!! Made with common pantry and fridge ingredients and you can use frozen fruit!!
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The BEST American-Style Scone Recipe
I’ve never been a big fan of scones because they’re usually dry, boring, and taste like flaky cardboard. These glazed berry scones are none of the above.
They’re actually the best scones I’ve ever had. And they’ve changed my mind about scones in general. They’re incredibly easy, you don’t need to dirty a food processor or a mixer, and they’re ready in a half hour.
How’s that for a fast, easy, and guaranteed-to-disappear weekend breakfast, brunch, or easy impromptu dessert or snack?
You don’t even need to use fresh fruit. I used Trader Joe’s frozen berry medley, which includes strawberries, raspberries, blueberries, and blackberries.
There’s an abundance of juicy berries in every bite. As the mixed berry scones bake, the berries release their juices and the bites of dough surrounding the berries are melt-in-your mouth soft. Those are my favorite bites.
When I made these I thought I was going to have a ton of scones to re-home. Wrong. We devoured them all the same day I made them. And I want to make more.
Ingredients in Mixed Berry Scones
Here’s what you’ll need to make this easy recipe for berry scones:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Egg
- Sour cream
- Vanilla extract
- Mixed berries
- Lemon or orange zest
- Turbinado sugar
- Confectioners’ sugar
- Heavy cream
Frozen Fruit Tip
Another advantage to using frozen fruit is that it keeps the dough colder, and cold dough rises better. It’s also why you want to use cold butter in pastry-making or when making pie crusts. The hot oven air hits the cold butter in the dough and creates air pockets, which create a tender, flaky crust.
Same principle with cold butter and cold berries in the scones. They’re flaky and tender, but also supremely moist. Sour cream is used which helps prevent dryness.
How to Make Scones
Making mixed berry scones in so quick and easy! Here’s an overview of the recipe steps:
- Cut the cold butter into the dry ingredients. I usually use a fork and then transfer to my hands near the end.
- Pour the wet ingredients into the dry.
- Fold in the berries and optional citrus zest.
- Turn the dough onto a floured surface and knead into an 8-inch round.
- Cut into eight equal-sized pieces and place on baking tray. Sprinkle with turbinado sugar. You can use regular sugar if that’s what you have.
- Bake until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
- Once mostly cooled, pour the glaze over top.
Crunchy Sugar Topping
Before baking, I sprinkled the tops with turbinado sugar. I love the crunchy, big sugar crystals for an added pop of texture, but it’s optional. And like I said, you can use regular sugar if that’s what you have on hand.
Homemade Scones FAQs
A scone is a traditional British baked good that’s often served with tea. British scones resemble an American biscuit, but are denser and drier. Although scones are often topped with sweet clotted cream and jam, the scone itself is not very sweet.
The recipe I’ve shared in this post is an American scone recipe. American scones are triangular in shape and are much denser than British scones. American scones are also often flavored or contain mix-ins, like fresh fruit, chocolate chips, or nuts.
British scones are circular, and rise up taller and fluffier than American scones. If a British scones contains mix-ins, it’s most often some form of dried fruit (like raisins / sultanas). British scones are also made with less butter and sugar, but are intentionally plainer in flavor so that jam and clotted cream can be spread on top before eating.
Both scones and biscuits are made with flour, butter, and either milk or buttermilk. However, scones are much heartier than biscuits, and most recipes feature eggs and sugar.
American biscuits are taller, fluffier, and more buttery than British scones. They have a more savory flavor as well.
Many times I purposely choose to keep my pricier fresh fruit for snacking and bake with frozen fruit. I almost never have a surplus of fresh berries since we eat them so fast, but feel free to use fresh, noting that baking time will likely be reduced.
Scones are definitely on the drier side when compared to something like a moist birthday cake. But scones should NOT be bone dry or crumbly. They should remain soft and flaky (if British scones) and slightly spongy / cakey (if American scones). Don’t base your scone making results off of the dry bricks you can get at places like Starbucks — their scones could break your teeth sometimes!
Rather than milk or heavy cream as the wet ingredients that are mixed into the dry ingredients, the sour cream not only moisturizes and tenderizes the dough, but since it’s cultured like buttermilk, it helps the scones rise higher and stay fluffier and lighter, without being airy or dry.
I’m comfortable storing glazed scones at room temperature, but if you’re not, glaze only the scones you plan to consume immediately. I don’t recommend refrigerating them because they will dry out.
Recipe Variations to Try
This a great blank canvas base recipe for any kind of fruit scones — most any fresh fruit, dried fruit, or zest can be added. Use what you have, enjoy, and eat seasonal!
Here are some simple swaps you can make using this base scone recipe:
- Blackberry scones: Replace the mixed berries with 1 cup of fresh or frozen blackberries.
- Strawberry scones: Replace the mixed berries with 1 cup of fresh or frozen strawberries.
- Blueberry scones: Replace the mixed berries with 1 cup of fresh or frozen blueberries.
- Raspberry scones: Replace the mixed berries with 1 cup of fresh or frozen raspberries.
- Lemon blueberry scones: Replace the mixed berries with 1 cup of fresh or frozen blueberries. Add 1 tablespoon of lemon zest to the batter. Replace the heavy cream in the glaze with lemon juice.
- Orange scones: Add 1 tablespoon of orange zest to the batter. Replace the heavy cream in the glaze with orange juice.
- Lemon scones: Add 1 tablespoon of lemon zest to the batter. Replace the heavy cream in the glaze with lemon juice.
- Coconut lime scones: Add 1 tablespoon of lime zest to the batter. Replace the heavy cream in the glaze with lime juice. Sprinkle the tops of the scones with toasted coconut immediately after glazing.
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The Best Glazed Mixed Berry Scones
Ingredients
- 2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
- ½ cup granulated sugar
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- ½ cup unsalted butter, cold (1 stick)
- 1 large egg
- ½ cup sour cream, lite is okay
- 1 teaspoon vanilla extract
- 1 heaping cup mixed berries, I used TJ’s frozen mixed berry blend which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less
- 1 tablespoon lemon or orange zest, optional (I didn’t include any in scones shown)
- turbinado, raw, or coarse sugar, optional for sprinkling (granulated sugar may be substituted)
- 1 cup confectioners’ sugar
- about 1 tablespoon cream or milk, or substitute with orange or lemon juice
Instructions
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
- Fold in the berries and optional zest.
- Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
- Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
- Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
- Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
- Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving.
Notes
- Scones are best fresh, but will keep airtight at room temperature for up to 4 days. I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately; I don’t recommend refrigerating them because they will dry out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Breakfast Recipes Using Berries:
Sour Cream Blueberry Muffins — These are fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!
Easy Buttermilk Waffles with Mixed Berry Preserves — They’re as fast and easy as using a boxed mix, but so much better. They’re crispy on the outside, yet softer and fluffier in the interior.
Blueberry Dutch Baby Pancake — This oven-baked pancake has the chewiness of crepes with the thickness of clafoutis, and making it is as easy as making pancake batter.
Strawberry Coffee Cake – One of the best coffee cakes I’ve ever had or made. Use your favorite fresh, frozen, or seasonal fruit.
Deep Dish Mixed Berry Skillet Pancake — If you love thick stacks of pancakes, you’re going to love this deep-dish skillet pancake. It’s soft, fluffy, and light, with the texture of pancakes, and it’s packed with berries.
Strawberry Banana Bread— This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love!
Greek Yogurt Raspberry Muffins — EASY, soft, fluffy muffins bursting with fresh raspberries!! So moist thanks to Greek yogurt in the batter! Not overly sweet and perfect with a cup of coffee or tea!!
Originally posted April 26, 2014 and reposted April 24, 2020 with updated text.
I’ve never been big on scones but these look incredible!
Hi Averie! Fabulous recipe as always. I couldn’t agree more regarding scones. I NEVER make scones because I never crave or even want to eat scones..haha THESE HAVE CHANGED THAT!! They have a delectable slightly muffiny texture on the inside but totally sconey (yes I said sconey) on the outside. I made mine with greek yogurt and frozen blueberries (all I had on hand). I also added a ton of cinnamon to the glaze. Delicious!!! The citrus zest in these really makes them, in my opinion. Thanks so much!! YUM!!
Glad to hear you made them already and that Greek yog and frozen blueberries worked great! And lemon + blueberries is an awesome combo. And you can never say no to cinnamon, right :) Slightly muffiny texture on the inside and sconey on the outside is exactly how I would describe them, too!
Thank you! MM..yes..lemon & blueberries.. yummy as well. :) I made these this morning and they are all gone. I love how easy they are.. this will be my new go to when I need something berrylicious.
SUPER! Berries are awesome antioxidants!
These scones definitely DO look like the best!! Yum!
I almost chucked this e-mail when I saw the word scone, but I glimpsed your first words (I too find scones dry and boring…yeah cardboardy too) and went on. Now, I’m fairly certain I have to make these immediately! Thanks for sharing!
It’s totally the way I feel about most scones, but not these! Thanks for not chucking it :) If you try them, LMK!
Oh wow–just whipped up a batch of these and they are absolutely scrumptious!! I subbed plain yogurt for sour cream and raspberries for mixed berries, as I didn’t have either of those ingredients at home and didn’t want to run to the store (it’s a still-in-my-PJs kind of Sunday morning). Thanks so much for this recipe–it’ll be my new go-to scone recipe! :)
Way to be resourceful and make them with what you had – and still in your PJs :) In many of my baking recipes Greek yog can be subbed for sour cream and vice versa and glad it did the trick here! And glad to hear this will be your new go-to recipe!
Once you have had a good scone there is no turning back! these scones look incredible!
You’re so right! I already want to start adapting it for other flavors, add-ins, etc.!
Scones are one of my favorite things to bake! They take almost no time, only dirty one bowl (or two, if you count the glaze), and usually turn out really moist when you make them yourself. I love the idea of TJ’s frozen berry medley! Their colors really pop in your photos, and that shot with the broken one and huge raspberry showing? Absolutely gorgeous. Definitely making a trip to TJ’s tomorrow to stock up my freezer! ;)
A well stocked freezer is key. Never know when the baking mood will strike and I love all the TJs berries!
I think it’s pretty much guaranteed the baking mood will strike almost every day! ;) It’s totally true; TJ’s has better frozen berries than almost every other store. Yum!
These look so delicious and moist. When I was a new mom, I used to go to the local coffee shop in the little town in Alaska where I grew up and get a tall latte with a scone. Those scones were always so moist but later on, wherever else I would go, they were always so dry. These look perfect. I would love to make these for guests when they come over for coffee!
Dont you hate inconsistency like that. One day it’s great, then, it changes and it’s never the same. Ugh! That’s why making your own is always just the best. And I know your company would love these! I wish you could have them, too!
Love these, Averie! I hate dry things too, and I’m all over these. I have a bag of frozen mixed berries I use for smoothies so these will have to happen ASAP! Pinned!
Thanks for pinning and yes frozen fruit for smoothies and baking, so key to have a stash of!
A good scone is really hard to get right. I’ve made a couple that turned out, back many years ago when I still cooked with gluten and haven’t bothered trying gluten free scones.
The crumbly to flakey ratio needs to be perfect or they are crap. I also think they are best eaten with coffee, for dunking. Scones are, by definition, dry, and I like moist, so I dip with wild abandon.
;)
These were so good and you know I hate hate hate dry things. We’re underbaking queens. Well these were NOT dry. At all. Promise! You didn’t even need to dunk them in coffee. I mean soaking in glaze doesn’t hurt, though :)
These look fantastic. I love scones but they have to be moist. I love the mix of berries in these. I have a bag of the berry medley in the freezer now.
Well you’re all set then! love their frozen fruits – I have half the store in my own freezer I think :)
There is very little that is worse than a dry, tasteless scone. But these look fabulous!! So moist and packed with fruit! I want, I want!! Pinned!
They aren’t dry, promise! Because I agree with you. Dry and tasteless is NOT worth the calories! Thanks for pinning!
These look amazing, I love scones. Really like the idea of using citrus in the mix and the glaze, that would make a fab summer treat.
It totally would and I know some ppl are REALLY drawn to citrus-ey stuff, i.e. lemon anything, and I know it would be great in these!
I love the idea of using sour cream and the convenience of frozen berries. I made scones for the first time last year and it also turned out pretty well, so now I’m super picky, but this is definitely something I want to try!
Im supppppper picky about my baked goods in general bc if it’s not worth the cardio, I am not having it :) And the convenience and price of frozen berries, always!
I don’t know how to describe these, but I’ll give it a shot. Honestly the most gorgous scones I’ve ever seen. I think it is the white glaze and the bright berries combined – although most of it is the incredible photographer! I love that these aren’t “coffee dipping” scones. :) Pinned!
Coffee dipping anything…blech! That means it’s dry and cardboardy, right :) Seriously thank you for all the compliments!! You are so sweet! I am glad the pics convey what I thought they looked like in real life. As I’m suure you know, sometimes the two don’t translate. LOL