The Best Glazed Mixed Berry Scones

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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!!

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

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?

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.

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!

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.

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 

Making mixed berry scones in so quick and easy! Here’s an overview of the recipe steps:

  1. Cut the cold butter into the dry ingredients. I usually use a fork and then transfer to my hands near the end.
  2. Pour the wet ingredients into the dry.
  3. Fold in the berries and optional citrus zest. 
  4. Turn the dough onto a floured surface and knead into an 8-inch round.
  5. 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.
  6. 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.
  7. 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.

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

Homemade Scones FAQs

What is a scone?

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.

What’s the Difference between American vs British Scones?

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.

What’s the Difference Between a Scone vs. a Biscuit?

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.

Should I use fresh or frozen fruit in scones?

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.

Are scones supposed to be dry?

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!

What does sour cream do in scones?

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.

Should Scones Be refrigerated?

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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4.49 from 242 votes

The Best Glazed Mixed Berry Scones

By Averie Sunshine
The Best Scone Recipe — 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!!
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8 scones
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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

Serving: 1, Calories: 393kcal, Carbohydrates: 56g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Cholesterol: 67mg, Sodium: 232mg, Fiber: 2g, Sugar: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

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!

The best blueberry 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.

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 averiecooks.com

 Strawberry Coffee Cake  – One of the best coffee cakes I’ve ever had or made. Use your favorite fresh, frozen, or seasonal fruit.

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze 

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.

Deep Dish Mixed Berry Skillet Pancake

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! 

Strawberry Banana Bread

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!! 

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.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

    1. It’s not a typo, it’s 1 tbsp. That is what is necessary for this recipe to work as intended. 1 tbsp = 3 tsp so not really all that much when dealing with the quantity of flour and heavy wet ingredients that need to be leavened.

    1. Thanks Erica for letting me know these are the best scones in the world for you and the 5 star review!

  1. 5 stars
    I have tried this recipe twice and my dough is very dry can I put a little bit of milk in there they are so yummy thank you

  2. 5 stars
    I have tried this recipe twice and my dough is very dry can I put a little bit of milk in there they are so yummy thank you

    1. Yes of course, if it’s very dry, add a bit more liquid so it’s a proper consistency. Glad they turned out yummy!

  3. I’m not sure whether I did something wrong or what…the dough was very dry and I ended up adding another 1/4 cup yogurt and 1/2 a cup of milk. Texture’s okay baked, but oddly they have little flavor. I used frozen cherries. Could definitely be user error but I’m not sure where.

    1. It’s always hard to say what happens (i.e. goes wrong) in someone else’s kitchen without seeing what you did. It could be you accidentally overmeasured or packed in the flour, could be the yogurt was extremely thick, but those would be my two thoughts. You could try adding a generous pinch more of salt the next time, and/or tossing the fruit in a bit of sugar.

  4. 5 stars
    Easy to follow and turned out excellent! I used frozen berries and Greek yogurt.
    Will definitely try some of the variations suggested. Thank you. 😊

  5. 5 stars
    Easy to follow and turned out excellent! I used frozen berries and Greek yogurt.
    Will definitely try some of the variations suggested. Thank you. 😊

  6. 4 stars
    This is a good scone recipe moist and filled with blueberries and marionberries . I added a tablespoon of grated lemon. Turned out good. Now here is what I have noticed all scones have a slight bite caused by too much baking soda, or baking powder, Trying to figure out how to get soften that in scones, so it just have that taste.

  7. 5 stars
    These scones are delicious. I used blueberries since I had them in the freezer. My dough was dry even though I weighed everything I could but they turned out beautiful and luscious anyway. I put King Arthur sparkling sugar on top and skipped the glaze. I really would like to try this recipe with chopped. dry apricot. Will I need more liquid? Thanks for another great and easy recipe!

  8. 5 stars
    These scones are delicious. I used blueberries since I had them in the freezer. My dough was dry even though I weighed everything I could but they turned out beautiful and luscious anyway. I put King Arthur sparkling sugar on top and skipped the glaze. I really would like to try this recipe with chopped. dry apricot. Will I need more liquid? Thanks for another great and easy recipe!

    1. Thanks for the 5 star review and I am glad they were delicious with your frozen blueberries!

      The dough in scones is by its very nature quite dry. It does become a fine line of just how dry is too dry and tricky to tell someone from afar. Trust your instincts and if it’s just too dry, add more liquid. The more add ins you use like nuts or dried fruit, the more moisture you will likely need, generally speaking.

    1. No you need to bake them once you mix up the batter. You can freeze the baked scones though.

  9. 5 stars
    Scones are my husbands go to for baked goods.  He said this scone recipe was better than any scone he has had at even a great bakery!  I had to add a touch of milk and I did a citrus glaze.   Delicious!