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.

Mixed berry scone on a baking sheet.

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. 

Single mixed berry scone being held.

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.

Unbaked mixed berry scones on a baking sheet.

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

Close up of a mixed berry scone on a cake stand.
These mixed berry scones have a burst of berry flavor making them perfect any time of day. Enjoy with a cup of coffee or tea! #scones #breakfast Click to Tweet

Mixed Berry Scones

Serve mixed berry scones with tea or coffee.
5 from 3 votes
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast and Brunch
Cuisine: Scottish
Servings: 8


  • 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


  • 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.

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