The Best Glazed Mixed Berry Scones

The Best Scone Recipe — These homemade scones are incredibly easy, you don’t need to dirty a mixer, and are a guaranteed-to-disappear weekend breakfast or brunch.

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

The BEST Scone Recipe

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

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.

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 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.

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

What’s in This Simple Scone Recipe? 

Here’s what you’ll need to make this easy scone recipe: 

  • 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

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

How to Make Scones 

To make the best scone recipe, you’ll first need to cut the cold butter into the dry ingredients. I usually use a fork and then transfer to my hands near the end. Then, pour the wet ingredients into the dry. Finally, 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. 

These mixed berry scones will need to 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 the simple scones. 

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

Can I Use Fresh Fruit Instead of Frozen? 

 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.

How to Store Scones

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.

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

Tips for Making the Best Scones

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 eat seasonal.

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

The Best Glazed Mixed Berry Scones

The Best Glazed Mixed Berry Scones

These homemade scones are incredibly easy, you don’t need to dirty a mixer, and are a guaranteed-to-disappear weekend breakfast or brunch.

Yield: 8 scones
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


  • 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.

More Easy Brunch Recipes: 

The Best 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 and Lemon 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.

Easy Buttermilk Waffles with Mixed Berry & Lemon Preserves - As fast and easy as using boxed pancake mix, but so much better! Crispy on the outside and soft & fluffy inside!

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.

Blueberry Dutch Baby Pancake - Easy Recipe at

Caramel Apple Sheet Pan Pancakes – Craving pancakes but not the work of standing at the stove flipping them? Make these EASY sheet pan pancakes!! Perfect for a weekend brunch or as a weekday breakfast because they’re ready in 10 minutes!!

 Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze – 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! 

227 comments on “The Best Glazed Mixed Berry Scones”

  1. I have never in my life made a scone. And I’m horrible at making pie crusts. I thought they were similiar in how you do it, and was very intimidated. This recipe was SO easy to follow, and was probably one of my favorite scones I’ve ever eaten. Nice and crisp on the outside with a super moist Center. Not to mention full of berries! I would recommend this recipe over and over. 10 thumbs up!! Very rarely do you come across a recipe that has 💯 positive reviews, but this is one of them!

    Rating: 5
  2. So amazing!!

  3. I just made this and it was so easy and delicious!! I have made countless recipes from you and every single one is excellent!! you’re the best!

    Rating: 5
  4. Fantastic!! I just made these, my first time for scones. Moist and flavourful.I just ate 2…..heavenly!!

  5. So incredibly good. This was my first time making scones ever and the end result made me feel like I competed and won on The Great British Baking Show. I too have never been impressed with scones because I pictured them all as dry and boring, but this recipe was a game changer. I’d pay money for these. So moist and tasty!

    Rating: 5
  6. Question, having a formal tea for our widows at our church and need to have smaller servings and was wondering if I could use a large cookie scoop to make scones and how long would I need to bake

    • I’ve only made the recipe as written so really can’t give advice if you start deviating. Why don’t you try one of my mini muffin recipes if you need something with small serving sizes. Just Google Averie Cooks mini muffins for a whole ton of recipes that will pop up.

  7. You have done it once again! I swear every recipe I have tried of yours turns out even better than I had hoped and these are no exception. Some of my coworkers said they don’t even like scones and they devoured these! Thank you for always making me feel like the star baker I have always dreamed to be :)

    Rating: 5
  8. Made this recipe almost a year ago and they were such a hit! It was the first and only time I made scones, and everyone who tried them were convinced I was a pro! They were a little large for snacking/a moderate dessert, though. I am planning on making them for a small gathering soon. Do you have any recommendations on baking times if I were to cut the round into 8 wedges, and then half those? (so 16 smaller sized scones)

    Thanks again for sharing the recipe!

  9. I was wondering if I can use salted butter and just omit the pinch of salt. We don’t have unsalted butter at my house.

  10. Easy recipe and great flavor, but comparing to Panera Bread these seem a bit too fluffy and cake like. Panera’s are a bit heavier and more crumbly.
    Any thoughts on adjusting this already great recipe to make them heavier and less cake like?

  11. My very first comment on a food blog. This is the second time I’ve made these scones. I didn’t truly appreciate them until now. They are exactly the way I like my scone, moist, dense excellent crumb with a crispy outside. The recipe is dead easy, very few ingredients and forgiving of my modest oat flour sub for part of the flour. Each time I made them, I did it to ‘clean the pantry’, but they amazing!

    Rating: 5
  12. I made the recipe with the glaze and found that it was too sweet. Next time I’ll make plain or with a sugar topping. Otherwise the scone on its own was mmm mmm good!

  13. I knew you would have a scone recipe I would love, Averie. These were so amazingly delicious that my husband, who disdains eating baked products, ate a whole scone! I had my fork ready to eat was left after his “taste test”, but finally just had to get one for myself. Thank you for coming up with a scone recipe that is not as dry as cardboard ;D

    Rating: 5
    • Thanks for the 5 star review and I am glad your husband even loved these! And yes, of all baked goods, scones are the things that turn into cardboard most easily in my opinion which is why a recipe that prevented that I knew was in order :)

  14. Absolutely delicious! I had all 4 fresh kinds of berries and used extra. Can’t say enough about this recipe. And they are beautiful! So yummy. Thank you Averie!

    Rating: 5
  15. I’ve made these scone at least once a month in the last two years and never failed to impress my family and friends. My kids take it to school as well and sometimes they share it, if they feel like it 😁😜

    Rating: 5
  16. Do you think plain greek yogurt can be substituted for the sour cream?

  17. I had never made scones before this. Mine came out a little…informal since I made 16 instead of 8 and have never made an even cut in all my years of baking, but holy cats are they delicious! Seriously moist and not at all dry and boring like I expect scones to be. I used the lemon zest in the scones and ended up adding about a teaspoon more of lemon juice to have a runnier glaze and all i can say is insert chef’s kiss gif here!

    Rating: 5
  18. Hey, I have made this recipe for years and it always turned out perfectly, until recently. Recently I’ve been trying to make them as perfectly as before but I can’t get them to rise…. I’ve tried cutting in the butter, chilling before baking, fresh baking powder, it’s never too dry or too wet. Not over mixing. HELP.

    Rating: 5
    • Thanks for the five star review and I’m glad this recipe has been a favorite of yours but sorry you’re having problems lately.

      Given what you wrote, it’s very strange that they stopped working out for you and won’t rise. If it’s not the issue of baking powder, and I don’t really think it’s an issue of the butter, it has to be then with the flour. Are you sure you’re measuring correctly? I know that sounds obvious but sometimes I commit a recipe to memory…but commit it incorrectly.

      I assume you’re using the same type of flour. The flour could have changed. The wheat from one crop to the next. I suggest King Arthur brand flour for all my baking. It’s a bit more expensive than other flours but 100% worth it. It has a slightly higher gluten percentage and for issues with rising (usually it’s with cookies spreading or going too flat), I always recommend this to people.

      Good luck and please LMK how things go.

  19. These scones are delicious and really easy to make. It was the first time I’ve made scones and I was pleasantly surprised they turned out.. It’s nice that a mixer isn’t required and frozen berries can be used.

    Rating: 5
  20. delicious and i substituted non dairy where it required dairy and it was delicious… i was kinda nervous this was my first attempt at scones

    Rating: 5

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