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Easy Mixed Berry Scones Recipe: Tender, Buttery, and Ready in 50 Minutes

Easy Mixed Berry Scones

These easy mixed berry scones are tender, buttery, and packed with colorful berries. They come together quickly and make eight generous wedges for breakfast, brunch, or afternoon tea.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Scone Dough
  • 2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup Unsalted butter, very cold and cubed
Wet Ingredients
  • 1 large Large egg
  • 1/2 cup Heavy cream or whole milk
  • 1 teaspoon Vanilla extract
Fruit and Finish
  • 1 cup Mixed berries, fresh or frozen
  • as needed Extra cream or milk for brushing
  • as needed Coarse sugar, optional
Optional Glaze
  • 1 cup Powdered sugar
  • 1-2 tablespoons Milk or lemon juice

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  3. Cut the very cold butter into the flour mixture with a pastry cutter or your fingertips until coarse crumbs form, leaving some pea-sized pieces of butter.
  4. Whisk the egg, cream or milk, and vanilla in a separate bowl. Pour the wet mixture into the dry ingredients and stir only until a shaggy dough forms.
  5. Gently fold in the berries, taking care not to crush raspberries or thawed fruit.
  6. Turn the dough onto a lightly floured surface and shape it into a 7- to 8-inch round about 1 inch thick. Cut the round into eight wedges.
  7. Arrange the wedges on the prepared baking sheet with space between them. Chill for 15 to 30 minutes if the dough has become soft.
  8. Brush the tops with cream or milk and sprinkle with coarse sugar if desired. Bake for 20 to 25 minutes, until lightly golden and set in the centers.
  9. Cool the scones for about 10 minutes before serving. For the optional glaze, stir powdered sugar with milk or lemon juice and drizzle it over the cooled scones.

Notes

Very cold butter and gentle handling create the most tender, flaky texture. Frozen berries can be added directly to the dough, while fresh berries should be chilled first. Store cooled scones in an airtight container and serve within two days for the best texture.