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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Yield: 8 scones

The Best Glazed Mixed Berry Scones

The Best Glazed Mixed Berry Scones

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


  • 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 (granulated sugar may be substituted)
  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 393Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 232mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 6g

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

 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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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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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.

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  1. 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!

    Rating: 5
    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.

    1. Scones are one of those foods that really are best fresh. You could freeze an already baked scone I suppose.

  2. These scones are so easy and so delicious! I used part frozen fruit and part fresh and there’s fruit in almost every bite. I did not think it was going to come together at the end, but it did. I used the turbinado sugar and gently pressed it into the dough before I baking. 

    Rating: 5
  3. I love this scone recipe so much and I have made it many times with variations of ingredients.  With the fall season upon us I would love to try this recipe with pumpkin but I am not sure how much to incorporate into the recipe and if I do that do I have to cut back on anything.  Any suggestions would be appreciated!!

    Rating: 5
    1. Thanks for the 5 star review and glad that you love these! I have never tried making pumpkin scones so you may want to Google it for some ideas but my guess is add about 1/2 cup pumpkin puree, lots of pumpkin spice, reduce the buttermilk, and increase the flour. Good luck and LMK if you try!

  4. I’ve made these scones a million times and every time I can’t believe how incredibly delicious they are. They’re messy to make – but so simple! And they taste incredible! I add a tsp of lemon extract to the batter because I never have zest. Yum!

    Rating: 5
  5. Not sure what I did wrong, but these spread so much they looked like cookies. I tried not to incorporate too much flour before shaping, but perhaps I didn’t use enough. I’m not giving this a rating, because it might have been completely my fault. For the record, I’ve been a home baker for over 60 years, and I have successfully made scones many times before.

    1. I tried not to incorporate too much flour before shaping, but perhaps I didn’t use enough. <---- YES this is the culprit. You don't want the dough to be too tight and dry and dense but also you could have added it sounds like quite a bit more flour to prevent this spreading which will unfortunately happen when there's not enough flour. I would say add 2 cups right off the bat and then if the dough is tacky or you get a feeling as a baker it's just not quite there, add some more. Also summertime weather with humidity, you'll need more flour than you would in the winter. Also if possible, use King Arthur brand all-purpose. It's the best and has a smidge more gluten which is insurance against this type of thing. And thank you for not giving me a low rating when it wasn't the recipe's fault, and not yours either per se, you just didn't know. I hope you can come back another time and give it 5 stars!

  6. I substituted Greek yogurt and used blueberries and peaches to equal 1 cup. (What I had on hand.) This is now my favorite scone recipe!!! I think you can use the base recipe for many variations. Absolutely delicious!

    Rating: 5
    1. Thanks for the 5 star review and glad to hear that Greek yogurt and a blueberry/peach mixture worked so well for you that this is now your favorite scone recipe, great news!

  7. Is  232 mg. carbohydrates per serving correct in this recipe (scones)?  We are diabetic but like to have a little something sweet from time to time and this just sounds like way too many carbs!  The scones look scrumptious! 

    1. It takes into account all the glaze, which you may not need, and of course, this is an estimate only as the disclaimer says and provided as a courtesy but you should do your own calculations if it’s critical for you.

  8. These are AMAZING! I love the berry flavor and the scone is perfect. Wow. Everyone is raving over these.

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out amazing for you and everyone is raving!

  9. Great recipe, Averie. When I told my hubby to go buy some sour cream because I was making blueberry, strawberry scones, he looked at me funny. After making the scones, he ate 3 of them! Wondering if I can make the slices smaller or halve the each of the 8 slides to make for smaller serving? Looking forward to trying out more of your recipes.

    Rating: 5
    1. Thanks for the 5 star review and glad they’re great!

      You can experiment with sizing and see how it goes for you.

  10. Laura Turner I love this recipe but the dough was very dry and it was difficult to incorporate all the dry ingredients. I have been adding an extra dollop of sour cream, which seems to work.

    Rating: 4
    1. Any recipe like this, scones or bread, the dough consistency is always going to be dependent on the exact ingredients and brands used, climate, etc. and is not written in stone exactly. You have to tweak as necessary.

  11. I just made this recipe today and it is AWESOME! Flavorful and moist. No need to find another scone recipe.

    Rating: 5
    1. Thanks for the five star review and I’m glad they turned out awesome and you don’t need any other scone recipes!

  12. These scones came together easily and are bursting with flavor! The lemon zest really adds that little something that brightens up the fruit. The sprinkling of raw sugar adds a nice layer of crunchy sweetness. Looking forward to making this again!

    Rating: 5
  13. For me, the scones were somewhat difficult to make; although my first time trying. They tasted pretty good, however not the prettiest. I will try again. :)

    Rating: 4
    1. Not everything is easy the first time, in baking nor in life. Keep trying and it will get easier and they will get prettier.

      Glad they tasted good.

  14. I really enjoy your website and enjoy making the recipes even more. These scones are wonderful. Thank you.

    Rating: 5
    1. Thanks for the five star review and I’m glad the scones turned out great! I appreciate your readership and I’m glad you enjoy my website and the recipes.

    1. You could probably experiment with them. Things like raisins are going to stay plump and juicy I would think, but other dried fruit, depending on how dry it already is could end up getting even dryer. You would just have to experiment and see how it works out for you.

    2. Perhaps soak them in a little lemon or orange juice first if you think they are particularly very dried fruit.

  15. These are amazing! I’ve been making these for a few years now and they are always a hit at my daughter’s fall party. I have also used the same base but instead of berries, I’ve added walnuts and a maple glaze, so good. I love your recipes!

    Rating: 5
    1. Thanks for the 5 star review and glad you’ve been making these for a few years and that they’re always a hit!

  16. These are seriously SO good. I’ve made them so many times and usually end up eating the entire batch myself 🙈. Worth it though! Thanks for the great recipe!

    Rating: 5
  17. Just wondering if anyone else has this issue – when mixing, it seems like the dough is too dry and just falls apart. But once they are baked, they are delicious! Any solution to this? Thank you.

    Rating: 4
    1. Scone dough is generally dry-ish. If it’s that dry, just add a touch more buttermilk or scale back on the flour. Easy to solve.

  18. Sorry to say but I am TRULY disappointed in this recipe. I have been baking along side both of my grandmothers since I was a teenager, so I am not an inexperienced baker. Your prep time is underestimated in this recipe but that’s OK because I enjoy baking. The real problem is that I checked my scones at 12 minutes, peeked in again at 13 minutes as suggested and the scones did not look done. I set the timer for another three minutes, which is still under your estimated time and when I pulled them out the tops were still a little raw and the bottoms were totally black. I wasted time shopping for the ingredients, wasted money paying for the ingredients, and more time cleaning it up only to have burnt scones. You can’t tell me it’s the oven or the pan because I made a beautiful Irish soda bread a couple of days ago. Right now I’m pissed. Don’t recall that I’ve ever baked anything at 400°F.

    1. I’m sorry you are so upset over scones. I am upset about things too these days at times, but not over scones.

      Many other people have had success with this recipe and there are plenty of muffin recipes in particular that call for a 400F baking time, as well as many savory dishes.

      All ovens vary. Since I am not in your kitchen, I have no idea how your oven cooks or bakes things. Baking times listed in ANY recipe are an approximation and a suggestion but it is up to the person standing in front of the oven to determine if the recipe is underdone, overdone, or baked just right – and because ovens and climates and ingredients all vary, so can baking times.

  19. Amazing. Absolutely the best scones ever and not hard like some. Perfect combo of soft and crumbly and sweet. Making this during qtine is keeping me busy!!!

    Rating: 5
    1. You may want to re-read the recipe card. Everything is listed clearly. Hope you can relax and enjoy the scones.

  20. As everyone is saying, easy, no exotic ingredients, changes are simple. I didn’t have sour cream but did have Greek yogurt-perfect. Averie your recipes are great!

    Rating: 5
  21. 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
    1. Thanks for the 5 star review and glad that nondairy products worked for you, on your first scone attempt too!

  22. 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
    1. Thanks for the 5 star review and glad that these turned out delicious and were easy! I agree, not having to use a mixer is handy :)

  23. 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
    1. 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.

  24. 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
    1. Thanks for the 5 star review and glad that even though you’ve never made scones before that my recipe turned out deliciously for you!

  25. 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
    1. Thanks for the 5 star review and glad this recipe is a tried and true favorite that you make often and that impresses everyone!

  26. 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
    1. Thanks for the 5 star review and glad you were able to use all your varieties of berries! Glad you are so pleased with the recipe :)

  27. 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
    1. 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 :)

  28. 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!

  29. 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
    1. Thanks for the 5 star review and glad that you now left a comment on a food blog and these turned out incredibly well!

  30. 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?

    1. Have fun experimenting – baking and perfecting a recipe to your exact personal specifications usually requires countless trials (and errors). Enjoy the process and lots of scones!

  31. 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.

  32. 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!

  33. 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
    1. Thanks for the five star review and I’m glad these were a hit and that you feel like the Star Baker you’ve always wanted to be!

  34. 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

    1. 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.

  35. 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
  36. Fantastic!! I just made these, my first time for scones. Moist and flavourful.I just ate 2…..heavenly!!

  37. 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
      1. I love making scones, but these took the cake. I split the glaze in half for taster preference. (half cream, half lemon). Both were fantastic! Such a great recipe! Thank you.

        Rating: 5
      2. Thanks for the 5 star review and I am glad that these took the cake! Great idea with the glaze, too!

  38. 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
    1. Thanks for the 5 star review and glad this one of your fave scones of all time and great job that it was your first time making scones!

  39. I absolutely love scones, but haven’t ever made them. I bake all the time, but I usually head to Starbucks for my usual blueberry scone. Well after making this recipe, Starbucks will no longer get my business. These turned out great! I used only blueberries as I have a freezer full of them. They were so tender and not dry, like the ones I usually buy. I offered my husband a bite, and he took the whole scone!!! I will make these again, experimenting with other fruit, maybe even cheddar cheese and bacon.

    Rating: 5
  40. These came out great!, used fresh farm black raspberries and blueberries. Had some concerns about how wet it was rolling out but it came together nicely. Do flour before you do the final rollout – makes lifting the cut pieces much easier. Thanks for sharing!

    Rating: 5
  41. I noticed you didn’t fold the dough over itself in this recipe… Does that make for fluffier/flakier scones?

  42. I made these a few weeks ago and sent some home with two of my sisters. They both loved them, in fact, I had my sister and her husband over for dinner last night and my brother-in-law asked me to make again please. My sister saif he actually got UP in the middle of the night to have more before someone else got to them
    Might not seem like much but this a very picky eater!

  43. For some reason my mixture never really came together! It stayed wet and tacky the entire time, what do you think I may have done wrong in the purpose? I felt like I added almost another cup of flour but it just never rolled out properly.

    1. That is really strange…if you added almost a whole extra cup of flour and it still never rolled out properly all I can wonder is if you possibly over-added the sour cream? Accidentally added 1 cup rather than 1/2 cup? I have never had anyone write in with this issue and this recipe is 4 years old and well-loved by scone fans. I am at a loss for what to say in your situation. Thanks for trying the recipe. Also one tip – I use King Arthur flour exclusively for baking and I find it to be far superior to any other brand, especially for recipes like this. Maybe try again with that flour and see how it goes.

  44. These scones are phenomenal! Made them for our-of-town guest and made another batch for my husband an I the following morning! I used orange rind in scones and in the icing! Yum yum!

    1. Thanks for trying the recipe and I’m glad it’s a hit! The orange rind/zest sounds lovely too!

  45. Wow thank you for this delicious recipe! It was so easy to follow and I did not change a thing. The scones came out perfect, they disappeared so quickly I almost did not get one! I kept my ingredients very cold (the butter,sour cream,eggs) and was careful not to over work the mixture. They fluffed up nicely and were the perfect texture. Thank you again!

  46. The berry scones look wonderful. Can you freeze? I’m looking for something for my daughter’s baby shower brunch and would like something we can make ahead. Thank-you!

    1. I think they would freeze fairly well but I wouldn’t definitely do a trial run to make sure before the shower!

  47. We live in a rural area where scones are nothing more than a biscuit with stuff in it so they’re not in stores. We were out of area and I saw cranberry orange scones and grabbed four packs!! They were divine, a shortbread base with chopped cranberries and orange juice/zest and just the right amount of sugar.

    Thing is, I found a recipe that called for 1/2c. frozen butter grated. About half way in I seriously considered putting the bowl and disc of the food processor in the freezer for few but didn’t want to waste any more time. They were awful!! Do you have a recipe that works or any suggestions?

    1. I would make the recipe I wrote here as-is and add a bit of cranberries and orange zest to the batter rather than the berries I call for.

  48. I love scones and these were the best I have ever tasted. I used frozen raspberries and left off the glaze because I didn’t really need it. Thank you so much for sharing.

  49. 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!

    1. 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.

  50. 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!! :)

  51. 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?

    1. 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.

  52. 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!  

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that it was a hit with your husband even after some healthy tweaks!

  53. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that it’s a family favorite!

  54. 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!!)

    1. 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.

  55. 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. :)

  56. 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. 

    1. 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!

  57. 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?

    1. 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!

  58. 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! :)

    1. 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!

  59. 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.  

  60. 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. :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! Chocolate chips make everything better :)

  61. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that you keep on getting better each time you make them!

  62. 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. 

  63. 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!

    1. 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!

  64. 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.

    1. 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!

  65. 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 :)

    1. 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!

  66. 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.  

  67. 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,

    1. 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.

  68. 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.

    1. 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!

  69. 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! 

  70. 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!!

    1. You’re welcome and glad you enjoyed the taste and just a smidge less flour and/or more sour cream and you’re all set!

  71. 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.

    1. 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.

  72. 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 :)

  73. 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!

    1. 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!

  74. 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.

  75. 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.

  76. 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.

    1. 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!

  77. 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!!

  78. 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!!!

    1. 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! :)

  79. 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.

    1. 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!

  80. 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? :)

    1. 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!

  81. 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!

  82. 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!!

    1. 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!

  83. 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.

    1. 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!

  84. I followed the recipe and my dough was very dry. I re-read it several times to make sure I had all of the ingredients correctly. I had a hard time keeping it together – it was flaky from the butter. It’s a hot day, maybe? They’re in the oven. I hope they turn out!

    1. Hot dry days can effect baking – you may need slightly less flour in summertime baking; not always but it’s not uncommon. For the future, just add another dollop of sour cream to the dough if it’s really dry and work that in as needed and you’ll be all set!

  85. I just made these for breakfast with a few substitutions due to missing ingredients (Greek yoghurt for the sour cream and whole meal flour instead of plain) – they are amazing! I’m trying to show restraint and not have a second!!

    1. Thanks for trying them and go on and have a second, you deserve it :) Glad you loved them!

  86. So yummy! I made these for the second time in less than a week! This is easily one of my new favorite scone recipes. I used half whole wheat flour, no fat greek yogurt, and skipped the icing. The scones were not too sweet, but just sweet enough due to the berries and the crunchy sugar on top!

    1. Thanks for trying the recipe, Abby, and way to go to use half w.w. flour, non fat greek yog, and no glaze! You made them as healthy as possible! Thanks for the field report about what you did and that it’s working!

  87. WOW. I just made these and they are fantastic! I also used plain greek yogurt because that’s all I had on hand, and they are soooo good. Thanks so much for this great recipe, it will definitely be a regular in the rotation.

    1. Thanks for trying them, Heather! Glad the plain greek yog worked great for you and that you’ll be making them again and they’re in the rotation – awesome!

      1. My husband can’t stop raving about them. I told him you have plenty more recipes we can try!

      2. Oh that’s so awesome! I’m so glad he’s pleased and you too! I’ve been blogging 5 years and have cookbooks so there’s no shortage of recipes! LMK what you try next :)

  88. Whoa…these look super moist and delicious!! I’m right there with you on the dry scone dislike – hardly anything more disappointing! I think this will be the perfect weekend treat this weekend.

  89. These look phenomenal Averie! So beautiful and I bet they’re delicious! Can’t wait to make them! I can see them fitting quite nicely in a little Mother’s Day basket, maybe with some mimosas :)
    Thanks for the recipe!

  90. Crazy gorgeous Averie! I’ve got tons of strawberries in the garden right now and cherries on the way. Can’t wait to give this a try. Pinned and shared on Facebook!

  91. Gorgeous, Averie! I love mixed berry scones and can’t wait to try your version. Pinning to group boards at Pinterest! :)

  92. My freezer is stocked with frozen berries and cherries right now. What a fun recipe, Averie. I’ve only made scones once before but maybe I need to change that soon. :) Pinned.

  93. I’m with you — I never cared much about scones because I’d had too many bad ones, but there’s nothing dry or boring looking about these scones! They look so delicious. :)

  94. Oh my goodness Averie, these look absolutely gorgeous in the pictures. Not to mention they sound fabulous! And that drippy glaze that is all over?!? YUM! And I’ve never liked the dry scones myself. Not a big fan of scones because of that. So after seeing these droolworthy pictures I will be trying them and using sour cream :) So thank you!

  95. I’m with on dry scones. I rarely make them, and when I do, I barely stir the dough as I want just pure flaky scones. They get dry so easily.
    These look great!

  96. 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!!

    1. 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!

      1. 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.

  97. 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!

    1. It’s totally the way I feel about most scones, but not these! Thanks for not chucking it :) If you try them, LMK!

  98. 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! :)

    1. 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!

  99. 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! ;)

    1. A well stocked freezer is key. Never know when the baking mood will strike and I love all the TJs berries!

      1. 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!

  100. 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!

    1. 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!

  101. 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!

  102. 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.

    1. 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 :)

  103. 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.

    1. Well you’re all set then! love their frozen fruits – I have half the store in my own freezer I think :)

  104. 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!

    1. They aren’t dry, promise! Because I agree with you. Dry and tasteless is NOT worth the calories! Thanks for pinning!

  105. 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.

    1. 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!

  106. 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!

    1. 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!

  107. 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!

    1. 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

  108. This looks like heaven!!! Can’t wait to try these. Thank you for sharing!

    Please check out my blog as well:

  109. These are beautiful! The berries inside look amazing and I bet the butter and sour cream also help keep them from being dry. Sugar crystals AND glaze takes them over the top–this would be the scone recipe to try!

    1. Thank you, Paula! They were definitely the best scones of my life based on everything you just mentioned :)

  110. You totally understand! I felt the same way for so long about scones. I never understood why people loved them so much until I made them myself at home and they were not dry or crumbly at all. Gotta try these.

    1. Omg Girl. YES! Exactly. I am so glad I made them myself because for years I’ve been wondering why would anyone bother with all those dry, bland, empty calories :)

  111. Wow! You convinced me to make my first scones ever! Always afraid they wpuld come out to dry! These look amazing!

  112. Gorgeous gorgeous scones Averie!! Love the beautiful glaze, bursts of berries, and lighting. I just made strawberries n’ cream scones and I never really liked scones until recently. Yours look incredible, I have to try them next!

    1. Oh can’t wait to see your recipe! We’re always on the same wavelength from pineapple upside down cakes, to banana bread, to berry scones…couldn’t plan it :) And yes, til recently I was like why bother with dry bland calories. Til I figured out how to make them moist!

  113. These scones are ABSOLUTE perfection! And that turbinado sugar on top – my ultimate weakness! I’m coming over for breakfast :)

    1. And I happen to have a whole ton of it. I am always looking for ways to use it! I wish you could come over – I’ll make the mimosas :)

  114. You’re right, it’s hard to get scones right. I think your mixture of butter AND sour cream should do the trick–I bet Greek yogurt would work, too. Love the fruit.

  115. These scones are just gorgeous, Averie! I love myself some homemade scones, and yes, they’ve gotta be flaky and moist otherwise it’s just not worth it. I can plainly see that yours ARE the best. Love all the colorful mixed berries, and obviously that lovely glaze! These would be perfect for Mother’s Day brunch! pinned.

    1. Thanks for the pin and yes to the Mother’s Day brunch idea! I just need someone to cook for me that day :)

  116. I love it when you bake with fruit, Averie! I’m a scone girl from way back, and the berries are starting to appear at the farmer’s market, yay!

  117. I love these berry scones. They would be perfect served with vanilla whipped cream .

  118. Beautiful! I have scone on my to-make list for this weekend! A berry version seems so perfect for Spring! Pinned of course!