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4.5 from 735 votes

The Best Glazed Mixed Berry Scones

The Best Scone Recipe — These homemade scones are incredibly EASY, NOT DRY, you don’t need to dirty a mixer, and are guaranteed-to-disappear weekend breakfast or brunch!! Made with common pantry and fridge ingredients and you can use frozen fruit!!

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 8 scones
Calories: 393 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • pinch salt optional and to taste
  • ½ cup unsalted butter cold (1 stick)
  • 1 large egg
  • ½ cup sour cream lite is okay
  • 1 teaspoon vanilla extract
  • 1 heaping cup mixed berries I used TJ’s frozen mixed berry blend which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less
  • 1 tablespoon Lemon or orange zest optional (I didn’t include any in scones shown)
  • turbinado raw, or coarse sugar, optional for sprinkling (granulated sugar may be substituted)
  • 1 cup confectioners’ sugar
  • about 1 tablespoon cream or milk or substitute with orange or lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
  2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
  3. Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
  4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
  5. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
  6. Fold in the berries and optional zest.
  7. Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
  8. Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
  9. With a large knife, slice round into 8 equal-sized wedges.
  10. Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
  11. Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
  12. Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
  13. Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
  14. In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
  15. Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
  16. Evenly drizzle the glaze over the scones before serving.

Notes

  • Scones are best fresh, but will keep airtight at room temperature for up to 4 days. I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately; I don’t recommend refrigerating them because they will dry out.

Nutrition Information

Serving 1 Calories 393kcal (20%) Carbohydrates 56g (19%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 5g Cholesterol 67mg (22%) Sodium 232mg (10%) Fiber 2g (8%) Sugar 29g (58%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 393

% Daily Value*

Serving 1
Calories 393kcal 20%
Carbohydrates 56g 19%
Protein 6g 12%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 5g 29%
Cholesterol 67mg 22%
Sodium 232mg 10%
Fiber 2g 8%
Sugar 29g 58%

* Percent Daily Values are based on a 2,000 calorie diet.