Mixed Berry Scones

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Bursting with berry flavor this is an easy pantry recipe. You’ll make these mixed berry scones over and over again! Enjoy with coffee or tea for a little “me” time.

Pin Mixed Berry Scones to make later.

The first time I told my husband I was making scones he announced he did not like them. I made them anyway. I’ve been making them ever since.

He liked them!

If you’ve seen any of my other scone recipes you know they usually have a glaze. Not this time. I brushed them with milk, you could use cream, and sprinkled with coarse sprinkling sugar. 

When that sugar catches the light they look so pretty. But it adds a bit of sweetness to the scone. 

Tips to making perfect scones

Make sure the butter is COLD. I like to cut the butter into cubes then put it back in the refrigerator until I need it.

The dough is sticky, make sure your hands are well-floured with a bit of flour on the surface.

Using your hands, pat the dough into a circle that’s about 1 1/2 to 2 inches thick. They will puff up a bit.

Don’t overwork the butter. When your mixture looks like sand with a few larger pieces of butter it’s ready for the next step.

I advise against using fresh berries. While the frozen berries bled a bit (see below), the dough was not totally pink. Using fresh berries, especially a mixture, would leave the scones an undesirable color.

Want more scones?

I love making scones and keeping a batch on the counter for a quick breakfast or dessert. Here are some of my family’s favorites:

Apple cinnamon scones with salted caramel drizzle

White chocolate, strawberry, and champagne scones with champagne glaze

White chocolate orange pecan scones with orange glaze

Glazed pumpkin chocolate chip scones

Strawberry scones with lemon glaze

Friday Berry Week Recipes

When you visit any of the recipes below a new window will open to access the recipes.

• Blackberry Bourbon Mule by A Kitchen Hoor’s Adventures
• Blueberry Buttermilk Muffins by The Redhead Baker
• Blueberry Lemonade by Cindy’s Recipes and Writings
• Blueberry Muffin Cake by Sweet Beginnings
• Blueberry Cheesecake Salad by Eat Move Make
• Easy Blackberry Cobbler by Blogghetti
• Fresh Berry Toasts with Sweet Ricotta by Palatable Pastime
• Mixed Berry Scones by Family Around the Table
• Raspberry Mojitos by Hezzi-D’s Books and Cooks
• Raspberry White Chocolate Poke Cake by Cheese Curd In Paradise
• Strawberry Avocado Smoothies by Daily Dish Recipes
• Summer Berry Charcuterie Board by The Freshman Cook
• Vegan Summer Berry Galette by The Baking Fairy

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Mixed Berry Scones

Serve mixed berry scones with tea or coffee.

5 from 3 votes

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast and Brunch

Cuisine: Scottish

Keyword: blackberry, blueberry, mixed berries, scones, strawberry

Servings: 8

Author: Ellen Folkman

Equipment

• Wilton White Sparkling Sugar, 8 oz.
• OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
• Norpro Stainless Steel Scraper/Chopper
• OXO Good Grips Non-Stick Pro Cookie Sheet
• Silpat Non-Stick Silicone Baking Mat, Half Sheet Size

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Ingredients

• 2 cups flour plus more for dusting work surface
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter cold and cut into cubes
• 1 large egg
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 3/4 cup frozen mixed berries do not thaw
• Coarse sanding sugar
• 3 tablespoons milk

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• In a medium bowl combine flour, sugar, baking powder, salt, and stir to combine.
• Add the butter and cut in with a pastry cutter It should look like sand with a few larger (pea-sized) pieces of butter.
• In a small bowl whisk the egg, sour cream, and vanilla together. Pour this mixture into the flour mixture and stir just until combined. Don’t overmix, the dough will be wet. Fold in the frozen berries.
• Turn dough onto a lightly floured surface and work into an 8" round. If it’s too wet and sticky, add a bit more flour.
• Using a bench scraper, or large chef’s knife cut into 8 wedges. Carefully transfer wedges to prepared baking sheet with a spatula, spacing them about 2" apart.
• Place milk in a shallow bowl and brush each scone with milk and sprinkle with sanding sugar.
• Bake 18 – 20 minutes, checking at 18 to make sure they don’t over bake.
• Cool for 10 minutes on the baking sheet before removing them to a cooling rack. Serve warm or at room temperature.