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 followed the directions carefully and my dough was dry and crumbly . Could not get it to come together. What did I do wrong? So dissapointed.
You probably over-measured your flour which is easy to do and an easy fix would be to add a bit more sour cream. Easy andnow you know for next time, and to use a light hand when measuring flour, in general.
These scones look so good I’m going to make them tomorrow! Or maybe tonight! ha ha
Yum! I made these for breakfast this morning and they are delicious, I had some Green Tea Chobani Greek yogurt on hand that was about to sour so I used this instead of the sour cream it was amazing! Thanks for this recipe :)
Thanks for trying the recipe and I’m glad it came out great for you!
Hi, I absolutely love this recipe (and my parents do too!) and I want to thank you for sharing it with us. I’ve baked these scones three times already in just two weeks, they just disappear so fast!
I’ve wanted to ask you if I could link to this recipe of yours on my new blog and add some baking tips for my readers? I’m from Europe and we use different measurements and it can be a bit tricky to get it right, so I would add some tips just on that. I definitely wouldn’t be taking any credits on creating this tasty goodness.
Whatever your answer will be, have a great day!
Thanks for trying the recipe and I’m glad you like it so much. Feel free to write about it on your blog, in your language with your measurements and ingredient brand names. Just link to my site as the original source like you said you would…thanks!
Scones are supposed to be a bit dry and dense and while not as quite dry as a biscuit they also shouldn’t be as moist as a coffee cake. I’ve made scones for years with heavy cream that accomplish that task but keep the bitterness of the sour cream from tainting the authenticity of scone flavor.
I did opt to use the zest in my batch, and I’d offer this tip to anyone else considering doing the same – add the zest to your dry ingredients, rather than at the end with the berries.
It is very hard to fold a wee bit of zest through a very wet and sticky dough evenly, especially without overworking the dough. I ended up with pockets of zest in my finished product my first time around.
I also found the dough to be dry as one post mentioned. I sprinkled it with cream to moisten it. After the second try I saw the post where you said lightly place flour in the measuring cup. They are in the oven now and look great. I will definitely measure properly next time.
Most people hard-pack or over-pack their flour and in this recipe, along with NOT overbaking and NOT overworking the dough, are all key! Hope your next round was great!
Wanted to thank you for this great recipe! I’ve made these scones several times over the last several months and they are quickly becoming my favorite go to breakfast on the weekends. So quick, so easy, and most definitely yummy!! And the best part is the basic recipe is so versatile. I’ve made the berry, but I’ve also modified them for toffee chocolate chip and plan to try some other variations. Thanks again!!
Thanks for trying the recipe so much and glad it’s become a versatile and easy staple for you!
These are THE BEST scones I have ever made!!!! Super moist, and yummmmo!!!! I used frozen Marion berries, took the first batch to work, and per request, I had to bake another the next day! Thank you!!!
Glad they’re the BEST you’ve ever made and that they were super moist and such a big hit that you have to make more…. well, now you’ll be in the kitchen more, but baking when you know people actually appreciate it is a labor of love, right! :)
These look amazing. I love berries and these look so tasty
I’ve made this recipe twice and each time the batter was rather dry and crumbly instead of “very moist, wet, sticky, and tacky”. I’m wondering if measurements of wet ingredients are correct? I ended up adding 8 oz. of sour cream rather than the half cup listed in the recipe.
The measurements are correct as written and I have a feeling you may be measuring your flour with too heavy of a hand. It should barely, lightly be laid in cup, not scooped in or ‘packed’ in any way. Either that or my sour cream is just very ‘moist’ and runnier? Brands do vary a ton I’ve found. I use a local So-Cal dairy brand. Anyway glad you had the smarts to just add sour cream until moist enough and all sounds well!
These are FANTASTIC! They are the first scones I’ve been able to make that come out this good! I love that they are moist on the inside but have a little crisp on the outside. Delightful!
The first time I made them my husband and I ate the whole batch right up! Naughty! (But oh so good!) Since we shouldn’t do that anymore, I tried putting them in a tupperware (only after they are COMPLETELY COOLED!) , but after a day in there they get really really moist. Still yummy, but they loose that crisp. I’d love to be able to keep a batch crispy for a weekend. :)
Any suggestions? :)
It’s really hard to keep things crisp if you put them into containers – that tends to keep them soft/moist, which I prefer than to having them dried out. The only way to really keep something crisp on the edges like a pastry is to let it sit out exposed to air BUT it will also get dried out. I think making the compromise of keeping them inside a container is much smarter. Glad you love the recipe!
As a self-professed breakfast food hater and scone disbeliever, these were absolutely terrific! I’ve always been wary of scones- dry bland hockey pucks come to mind- but sour cream and berries convinced me to take the plunge. In one word- YUM! I wrote about them on my blog (linking back to you, of course!) and the post will be on the blog tomorrow..thanks so much for a great recipe!
So glad they got your seal of approval and glad you loved them!
Pulled these scones out the oven 15 minutes ago…super yummy! First time baking scones. I used coconut oil, worried they wouldn’t turn out but they did, and perfectly. I folded with the spatula about 25 “folds”,plus almond extract tastes fab also . Scones for all! ;) noms!!
Coconut oil AND almond extract, now that is a total winner! Two of my fave things and it’s great to know this recipe worked with coconut oil! Wow, fabulous news and thanks for LMK!
At what temperature did you bake these delicious looking scones?
Re-read step 1. :) 400F
Oh, my!! I have seen these scones drifting around Pinterest, they’re exquisite & dreamy. I’m usually not too crazy about scones (for the very same reasons you mentioned) but methinks I’d eat this entire batch in one sitting! Gorge.
Thank you for ALL your amazing comments yesterday! You are so nice and dedicated to take the time to go into so many old posts and comment. I am amazed and flattered :) And thanks for saying you’ve seen these on Pinterest. They really changed the way I think about scones!