The Best Glazed Mixed Berry Scones

I’ve never been a big fan of scones because they’re usually dry, boring, and taste like flaky cardboard.

These are none of the above.

The Best Glazed Mixed Berry Scones - If you've always thought scones were dry, this easy recipe will change your mind forever!

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.

The Best Glazed Mixed Berry Scones - If you've always thought scones were dry, this easy recipe will change your mind forever!

You don’t even need to use fresh fruit. I used Trader Joe’s frozen berry medley, which includes strawberries, raspberries, blueberries, and blackberries.

I rarely bake with pricier fresh fruit and save that for snacking. 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.

The Best Glazed Mixed Berry Scones - If you've always thought scones were dry, this easy recipe will change your mind forever!

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.

The Best Glazed Mixed Berry Scones - If you've always thought scones were dry, this easy recipe will change your mind forever!

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.

There’s an abundance of juicy berries in every bite. As the 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.


The Best Glazed Mixed Berry Scones - If you've always thought scones were dry, this easy recipe will change your mind forever!

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.

I made a simple confectioners’ sugar and cream glaze, but you could also do a citrus glaze by replacing the cream with lemon or orange juice. Optionally, to bring out the citrus flavor, also add a tablespoon of lemon or orange zest to the batter when folding in the berries.

This a great blank canvas base recipe for scones, and most any fresh fruit, dried fruit, or zest can be added. Use what you have, enjoy, and is seasonal.

The Best Glazed Mixed Berry Scones - If you've always thought scones were dry, this easy recipe will change your mind forever!

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.

The Best Glazed Mixed Berry Scones - If you've always thought scones were dry, this easy recipe will change your mind forever!

Print Recipe

The Best Glazed Mixed Berry Scones

These are the best scones I've ever had, and they've changed my mind about scones in general, which are too often dry and bland. They're incredibly easy, you don't need to dirty a food processor or a mixer, and are a guaranteed-to-disappear weekend breakfast, brunch, or impromptu dessert or snack. They're flaky, tender, and supremely moist. Sour cream is used which not only moisturizes and tenderizes the dough, but since it's cultured, it helps the scones rise higher and stay fluffier and lighter, without being airy or dry. I used a frozen berry medley, but fresh can be used, noting that baking time will likely be reduced. It's a great blank canvas base recipe for scones, and most any fresh fruit, dried fruit, or zest can be added. Use what you have, enjoy, and is seasonal. For example, citrus zest can be added to the dough and citrus juice can by used in the glaze.

Yield: 8 medium/large scones

Prep Time: 15 minutes

Cook Time: about 18 minutes

Total Time: about 45 minutes, for cooling


2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
1/2 cup granulated sugar
1 tablespoon baking powder
pinch salt, optional and to taste
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/2 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
1 cup confectioners' sugar
about 1 tablespoon cream or milk (or substitute with orange or lemon juice)


  1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
  2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
  3. 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.
  4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
  5. 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.
  6. Fold in the berries and optional zest.
  7. Sprinkle about 2 tablespoons flour over a Silpat  or clean work surface and lightly coat hands.
  8. 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.
  9. With a large knife, slice round into 8 equal-sized wedges.
  10. 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.
  11. Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
  12. 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.
  13. 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.
  14. In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
  15. Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
  16. Evenly drizzle the glaze over the scones before serving. 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.

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  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. These look amazing. I love berries and these look so tasty

  6. 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! :)

  7. 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!!

  8. 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!

  9. 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.

  10. 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.

  11. 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!

  12. 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 :)

  13. These scones look so good I’m going to make them tomorrow! Or maybe tonight! ha ha

  14. 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.

  15. Thank you for your fast reply!!!!   I will do this on my next batch.  Went ahead and forced my dough together and made little blobs of dough.  Did not want to waste the dough.  Was not pretty.  lol   But was determined to taste these.  They tasted so awesome(just not pretty).  I WILL master this recipe!!  Love your web site.  It is a feast for the eyes alone.  Want to make so many things here.   Again thank you!!

  16. You saved my day with this recipe! Today is graduation day for my daughter and I bought her favorite breakfast- Trader Joe’s almond croissants. Unfortunately, I forgot to take them out of the freezer last night :-( But I do have frozen berries in the freezer, so it’s a win with these! I love that you use frozen berries since I always have these (due to the smoothie lovers in the family.) So thank you and I’m off to bake them now! 

  17. These are the best scones I’ve ever had!  One of my co-workers asked me to make scones so I tried your recipe using fresh strawberries and blueberries.  What a hit!  I bake quite a bit for my co-workers and was told this was possibly the best thing I’ve ever made, that I should sell these.  These were so moist, not too sweet, just perfect.  Thanks for the recipe, I’ll definitely be making these again.

    • Thanks for trying the recipe and I’m glad it came out great for you, so much so that even though you bake often, this was deemed ‘possibly the best thing I’ve ever made, that I should sell these’. That is awesome and I love feedback like this!

  18. Hi there,
    I’m planning a housewarming brunch and thought these would be great. I would like to make them in advance, freeze them and pop them in the oven the morning of.  Do you think that will work?

    Huge fan of your  blog,

    • I haven’t tried it that way and with scones, the delicate situation that happens with cold butter when it hits a hot oven, I personally wouldn’t’ mess with baking science on this recipe. ANY of my bars or cookie recipes, yes – freeze, fine. But scones, meh, I wouldn’t.

  19. This is the best scone recipe!  Thank you for sharing.  
    I used fresh blueberries and raspberries and substituted plain yogurt for sour cream as I had run out of sour cream.  

  20. My 12 year old son and I are making these for the first time…..just waiting for these beauties to come out of the oven!  Smells devine!  I agree that the dough came out very dry, but next time (and there WILL be a next time!) I will do as suggested and not be as heavy handed with the flour.  Maybe I will try sifting it and then measuring it so I’m sure to not over add it.  Thanks for posting….my mouth is watering waiting for them to be done :)

    • Just start with 1/3 or 1/4 cup less than I call for from the outset. Then, add it back in, tablespoon by tablespoon, so you can really see where you’re at with it. Every day is a new day baking, too. On humid days, you will need more. On dry days, less. Sometimes butter just has more moisture in it, etc. etc. But glad you love them and will make again!

  21. Hello, I’m about to make these with my daughter. We only have fat free sour cream…do you think that will make a difference in how they turn out? Just curious of the fat content has anything to do with it? Thank you! Excited to see how they turn out.

    • Fat content does effect baking results, yes. That’s why you can’t just sub skim milk for heavy cream in a recipe :)

      But in this recipe, I think you’ll be okay. I mean lite is better than totally fat free for taste/results, but I think it’s workable if that’s all you have. LMK how it goes!

  22. Hi Averie, they turned out good actually! The only thing (and it was my bad) was that I left them in oven a tad too long when my daughter was making something else :) so the edges were a little darker than I’d have liked, but inside was still good. And you’re right they are best fresh, I don’t care for them the next day even if in a sealed container. Thanks for the recipe!

    • Glad they came out good and yea with scones 1. overbaking by even 1-2 minutes can be dry city/overdone in a heartbeat and 2. fresh is always best. Glad you’re happy!

  23. Very good! I made a lemon raspberry version by using the zest of two small lemons and then I used the juice to make the glaze. My husband is fundamentally opposed to sweet breakfast foods, and he ate TWO.

    My instincts told me that folding in the zest at the end was a bad idea, so I made lemon sugar and just followed the recipe from there. Lots of tart lemon flavor in every bite that way! I’m sure it would also be fine to whisk the zest in with the wet ingredients. 

  24. Made this for some friends that were visiting from Italy. They are amazing! Each time as I make them they seem to taste a little better. These are the real deal. Thanks.

  25. Could these scones be frozen and deforested when needed??

  26. I love these scones! I add white chocolate chips (about 1 cup) into my batch at the same time as folding in the berries and it makes them even more yummy! Ive tried it with icing and then without when I do it this way and my husband claims it isn’t necessary when chips are added. :)

  27. Goodness in every bite.  I made these for the first time based on what I read from other comments.
    I stuck to the recipe but added double the berries.  I used blueberries only and it came out great!
    Thank you so much for the recipe.  I am going to try a berry mix next time using double the berries again.
    They are delicious.  

  28. Thank you for sharing this recipe! It was my first time making scones and they were great. I ended up making 2 batches. Now my husband would like me try lemon poppyseed scones. Any suggestions on how much of these ingredients to add?? Thanks again! :)

    • I would use lemon EXTRACT not lemon juice (as the lemon juice can effect how the dough will behave), about 2-3 tsp and then maybe 1-2 tbsp poppyseeds depending on how it looks. Just purely guessing here of course!

  29. I made this recipe this morning and the taste was amazing. However, I have had the opposite problem as other posts. My dough looked great until it baked and the scones flattened and looked more like a cookie than a scone. I thought my measurements were spot on. The only thing I can think of is my sour cream was too wet. I know it wasnt my baking powder because I used it recently and it worked great. Any thoughts?

    • I think in your case, if they flattened that much, the dough could have used a little extra flour to give it more structure so they stay better formed. Just go with a bit more flour next time and I think you’ll be in good shape!

  30. The serving plate displayed in the photos, may I ask where did you acquire it? It’s been featured in a few of your dishes and it adds just the right touch. 

    • It was a find at a local thrift store for like $2 bucks and I wish I could buy 10 more because if anything ever happens to it, I don’t know what I’ll do. I’ve looked for other, similar pieces and nothing is ever quite right!

  31. Just to let you know, I made the lemon poppyseed scones today with your suggested measurements of lemon extract and poppy seeds.  They turned out fabulous!  I also substituted plain greek yogurt for sour cream, and I saw no problems.  Once again, thank you for posting this recipe.  I now have a go to for scones.  My mom has also put in a order for a batch when they come for Easter. :)

  32. I made these scones a couple of weeks ago and they are fantastic. However, I almost gave up on them when I was trying to shape the dough and the fruit (I used frozen mixed berries) was squishing out and I couldn’t keep the dough together. It seemed “wet” enough, but I added a bit more water, finally got them cut and onto the baking sheet. Decided it was worth the frustration when I bit into my first scone. I am going to give it another try tomorrow for Easter breakfast.  ( I found your site  when I was looking for a recipe for a Starbucks type lemon loaf. Yours is WAY better than Starbucks!!)

    • Glad you love the Lemon Loaf (better than the Starbucks version!) and that these scones were worth it :)

      I would say if the dough is super annoyingly wet and tricky to work with, add a tbsp or two of additional flour so it’s more bearable. The biggest reason you don’t want to over-flour the dough and put up with the wetness is that denser dough that has more flour doesn’t bake up as light. But there’s a middle ground with it – same with yeast bread making. No two days in the kitchen are the same so just add flour as necessary.

  33. I never leave comments about recipes. However, this recipe is worth the time it takes to sit and write. I made the scones a couple of months ago I have been thinking about them since. I decided that because it is a Saturday that is cold and wet I would make then again this morning. My children love the scones. I love how moist they are. The recipe is so well written and easy to follow. The flavors of the lemon and berries are married perfectly together. Thank you for taking the time to share this recipe.

  34. I used vanilla greek yogurt in place of 1/4 cup of the sour cream.  My husband, who is not a fan of baked goods and sweets said these were better than any he had ever had at a coffee shop.  I only sprinkled a little turbinado/coarse raw sugar on top and did not frost and added a cup and a half of berries because I was trying to make them a bit more healthy.  He went back for seconds!  

  35. We love this recipe!! My husband said they were the best scones he has ever had! Would using whole wheat flour instead of white flour be ok to substitute? Also, if I wanted to make mini scones would I just make 2 rounded mounds of the mixture to cut smaller ones and would thebake time be the same?

    • Thanks for trying the recipe and glad it came out great for you! If they’re the best ever, I wouldn’t tinker too much with the recipe :) Definitely don’t use whole wheat flour! The texture will totally change. As for size, you’d have to play around with that in terms of how much dough as it relates to duration in the oven.

  36. First scones ever! Sooooo good! Few tricks, i put the butter in the freezer then grated it like cheese, it will automatically be “crumbled”. And i put plain greek yogourt instead of sour cream to make it a liiiiittle healthier. I do too find it was too dry and measured my flour like tv shows, a scoop then use a knife to take away the excess, but nothing to worry about, i just shoot a few drops of water and that was it. Thanks so much for this receipe or as we say in Quebec, merci!! :)

  37. Hi! Tried this recipe today for my sibling reunion and they are delicious! I am awaiting one more guest and I’d like to have these ready and waiting in a covered cloche dish. Can I drizzle the icing ahead of time as I’ve already made it (for the one I ‘taste tested’ … ) and leave them out but under the cloche? Thanks for the great recipe! Not scared of scones anymore! My first try spread more than what I think is normal, but I’ll keep trying. If you are ever able to post pictures of what the dough is supposed to look like at each stage and maybe a measurement, even a guesstimate, of how big a round the dough should be before cutting it into eighths, that would be extremely helpful. Thanks so much!

    • I think you can drizzle the icing any time, noting the texture of the scones and icing changes as time passes. I am not normally a step by step shot blogger. Glad you’re enjoying the scones and aren’t scared of them anymore.

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