Mixed Berry Scones are super easy to make. Perfect for afternoon tea. Great for breakfast. Not too sweet, moist, soft, and totally delicious. The best scones ever!
This basic scone recipe combines frozen mixed berries and sour cream. Topped with some pretty sugar sprinkles.
Do you love scones? I sure do. One of the first things I will order when I go out for coffee.
The best thing is, baking scones from scratch are super easy to make. Golden triangles of goodness made by hand. No fancy equipment needed.
Just like Gramma’s biscuit recipe, baking from scratch is easier than you think.
Strawberry Scones with Chocolate Drizzle are perfect for brunch on the weekend. In fact, they would be perfect for Mother’s Day. I would love someone to make them for me.
RECIPE and INSTRUCTIONS for these homemade fruit scones are at the bottom of the post.
I love basic recipes. Easy to make and always a hit. Baking does not have to be complicated.
Sour cream is such a great ingredient. It always creates moist baked goods. Simply Cinnamon Coffee Cake is always a warm welcome any time of day.
Savoury Cheddar Onion Muffins are great with soup, salad, stew and chili.
When fresh berries are a little more difficult to get, especially in the winter when they are on the pricey side, frozen berries are an excellent alternative. Perfect for these mixed berry scones.
Shopping List Ingredients:
- all-purpose flour
- baking powder
- sour cream
- vanilla extract
- frozen berries
- coloured sugar for topping
Frozen berries are readily available year-round. You can get individual berries, or a mixed berry blend like I used in this recipe.
You may prefer a glazed version. Since I do enjoy eating these as a sweet breakfast scone, I just like a nice little sprinkling of *(affiliate) coloured sugar.
If you are new to baking, this is the perfect recipe to start with. No long, detailed instructions. Easy to find ingredients. Minimal work required.
Making Perfect Mixed Berry Scones
These are super easy to make.
- Preheat the oven.
- Prepare a baking sheet with parchment.
Now comes the fun part.
- Place the dry ingredients into a large bowl.
- Cut in the cold butter. (I used a *(affiliate) pastry cutter).
- Combine the wet ingredients.
- Add the wet ingredients into the dry ingredients.
- Mix just to combine.
- Fold in the frozen mixed berries.
- Turn dough onto a *(affiliate) silicone mat.
- Using your hand, combine the dough (but do not overwork).
- Shape into round (about 8 inches).
- Cut into wedges.
- Place on baking sheet.
- Sprinkle with coloured sugar (or glaze later if you wish).
- Bake until golden brown.
Once baked, you can transfer them to a cooling rack. The hardest part is waiting until you can break one open, spread on some butter and devour.
These berry scones bake up moist and tender, with golden brown edges.
- Using cold butter is key.
- Cut the butter into the flour with a pastry cutter, 2 knives or a fork.
- Do not overwork the dough. This is not a bread dough, so you only knead it until it holds together.
- The dough is wet and sticky. You can always add 1-2 tablespoons of flour to make it easier to work with and shape.
- Do not crowd the wedges on the baking sheet. They puff up while baking. You want to allow room for expansion (and nice golden edges).
- They are done when a toothpick inserted comes out clean with a few moist crumbs.
- If you prefer, you can glaze them once cooled.
- Scones stay fresh for 1-2 days. You can reheat them in an oven wrapped in foil.
- You can also place them in the freezer, tightly wrapped or in a well-sealed container.
- You can FREEZE the unbaked wedges. This way you can have fresh scones when you like. (check the recipe card for instructions).
Is It Different From a Biscuit?
- Scones typically contain eggs, American biscuits do not.
- The texture of a scone is denser, drier and not as flaky as a biscuit.
- They both come in sweet and savoury varieties. What do you consider the best scone flavour to be?
- Both can be made with or without cheese.
- British scones typically use milk or cream, not buttermilk. They also contain more sugar and fat.
There you have it. Back to basics. The recipe for perfect scones every time. Easy to make. Delicious to eat. Perfect for breakfast, afternoon tea or dessert. Awesome on the brunch menu.
With the warmer weather on the way soon (I hope), I am all about summer berries. I love using them in all kinds of recipes.
- Triple Berry Coconut Smoothie is perfect for breakfast or lunch.
- Roasted Blueberry Quinoa Breakfast Bowls are a nice change from oatmeal in the morning.
- Grilled Strawberries are perfect for bbq parties.
Give These Mixed Berry Recipes A Try:
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Mixed Berry Scones Recipe
- 2 cups all-purpose flour (additional 1-2 tablespoons for working the dough)
- 1 cup frozen berries (keep frozen till ready to use)
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 cup unsalted butter (very cold cut up into smaller pieces)
- 1 egg
- 1/2 cup sour cream
- 1 tsp vanilla
- decorating sugar (for topping)
- Preheat oven to 400ºF. Line a baking sheet with parchment paper (or a silicone mat).
Mixing the Dough:
- Place ALL the dry ingredients in a large bowl. Whisk to combine.
- Place the COLD BUTTER into the dry ingredients.
- Using a pastry cutter, 2 knives or a fork, cut the butter into the flour mixture. Alternatively you can use a food processer if you prefer.
- The end result should look like sand with some pea-sized clumps.
- Combine the egg, sour cream and vanilla together.
- Pour the wet ingredients into the dry ingredients.
- Mix until just combined.
- Fold in the FROZEN BERRIES, and mix just until combines. Dough will be wet.
Shaping the Scones:
- Turn dough onto a floured surface. A silicone mat works well here.
- If the dough is too wet to work with, add 1-2 tablespoons of flour.
- Form dough into an 8 inch round.
- Using a knife, cut into 8 wedges.
- Transfer the wedges onto the baking mat. Be sure to leave room for expansion and browning.
- Sprinkle with sugar.
- Bake until golden brown (approximately 15-20 minutes). Check at the 15 minute mark. Scones will burn easily, so watch carefully. Check with a toothpick. It should come out clean, no gooey batter, and a few moist crumbs.
- Remove from oven. Let cool for a few minutes, then transfer to a rack.