Mixed Berry Scones combine a trio of berries in a moist, tender buttermilk based scone recipe. These delicious scones can be enjoyed for breakfast, brunch, or as a sweet dessert. They are the perfect treat to enjoy with a hot cup of coffee or tea.
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I have an obvious love of berry scones. You can find recipes for both White Chocolate Raspberry Scones and White Chocolate Blueberry Scones on Delicious Little Bites.
This Mixed Berry Scones recipe is made with the same easy scones recipe base, but without the white chocolate. Instead, they are drizzled with a simple Vanilla Glaze.
These are the best scones I’ve had yet!
Why This Recipe Works
Making scones from scratch is not as difficult and you may think. You might also be surprised to see how fast you can whip up a batch.
The biggest “challenge” is keeping the temperature of the ingredients and dough just right. You need to use cold butter and chill the dough before cutting and baking them to get perfect results.
Scones can be enjoyed for breakfast, brunch, or anytime you want a sweet treat. They pair perfectly with a cup of tea of coffee.
These scones are made with fresh berries and buttermilk. They are not dry like most scones. This is because using buttermilk results in more moisture and a flaky, tender crumb.
You can use this easy scones recipe as a base to add dried, frozen or fresh fruits, chocolate, or other ingredients to create just about any scones flavor that you like.
How to Make Scones
What You Need To Make This Recipe
For the scones you will need:
- 2 1/2 cups all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons butter (cold and cut into pieces)
- 1 egg
- 1 cup buttermilk
- 1 cup mixed berries (I use raspberries, blueberries, and blackberries but you can use any combination of berries that you prefer)
For the Vanilla Glaze you will need:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Tip: if you want the scones to have extra sweetness or just a sparkling topping, you can add a coarse sugar to the tops after you glaze them.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Create!
Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.
I don’t recommend using your hands. Using your hands will warm the dough faster and the goal is to keep it as cold as possible.
Note: the butter will not be completely blended into the flour. This is okay! The pieces of butter will help to create flaky layers in the dough as it bakes.
In a small bowl, whisk together the egg and 1/2 cup of the buttermilk.
Mix the egg and buttermilk into the flour, adding extra buttermilk, as needed, to get the dough to just stick together.
Gently fold in the mixed berries.
It’s okay if some of the berries break while mixing them in. The juices from the berries will actually help distribute the flavor throughout the scones.
Line a baking sheet with parchment paper or a Silpat mat.
Shape the dough into 2 round circles, about 1/2 to 3/4-inch high on the baking sheet.
Place the dough in the refrigerator for about 30 minutes (or the freezer for quicker cooling) to get it very cold before baking. This helps the dough rise better and will give you the best scones.
Remove the dough from the refrigerator and cut the dough into 6 triangles (or 4 triangles for larger scones) and separate them an inch or two.
Bake for 12-15 minutes or until lightly browned on the bottoms. Remove to a wire rack to cool.
Present!
Combine the powdered sugar, milk, and vanilla extract until smooth.
Drizzle as much of the glaze as you’d like over the scones.
Serve warm or at room temperature.
Tips and Techniques
- Ensure that your butter is very cold when you are making scones.
- Don’t skip the step where you place the shaped dough in the refrigerator until it’s very cold. Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones.
- For extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you glaze them.
- Store leftover scones in an air-tight container at room temperature. Use within 1-2 days for best results.
FAQ’s
Can Scones Be Made Ahead Of Time?
You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.
Can You Freeze Scones?
Yes. Shape and cut the scones dough, if desired. Wrap them individually tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.
More Mixed Berry Recipes To Try
Love mixed berries? Here are a few more mixed berry recipes that you might like:
Love this Mixed Berry Scones recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, please leave a comment and star rating below. I would really appreciate it!
Mixed Berry Scones
Ingredients
Mixed Berry Scones
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (cold, cut into pieces)
- 1 egg
- 1 cup buttermilk
- 1 cup mixed berries (any combination)
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Mixed Berry Scones
- Preheat oven to 400°F.
- Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
- Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.
- In a small bowl, whisk together the egg and 1/2 cup of the buttermilk.
- Mix the egg and buttermilk into the flour, adding extra buttermilk as needed, to get the dough to just stick together.
- Gently fold in the berries. It's okay if some break.
- Line a baking sheet with parchment paper or a Silpat mat.
- Shape the dough into 2 round circles, about 1/2 to 3/4-inch high on the baking sheet.
- Place the entire baking sheet in the refrigerator to chill for about 30 minutes or until the dough is very cold.
- Remove the tray from the refrigerator and cut the dough into 6 triangles. Separate them at least 1-2 inches apart.
- Bake for 12-15 minutes or until lightly browned on the bottoms. Remove to a cooling rack.
Vanilla Glaze
- Combine the powdered sugar, milk, and vanilla until well combined.
- Drizzle as much of the glaze as you'd like over the scones.
Notes
Tips and Techniques
- Ensure that your butter is very cold when you are making scones.
- Don’t skip the step where you place the shaped dough in the refrigerator until it’s very cold. Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones.
- For extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you glaze them.
- Store leftover scones in an air-tight container at room temperature. Use within 1-2 days for best results.
