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5.0 from 3 votes

The Best Mixed Berry Scones

These glazed mixed berry scones with a delicious butter lemon glaze are incredibly moist, packed with flavor, perfect for brunch, garden parties, bridal and baby showers, Mother's Day, Sunday brunch, and so much more!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 8 scones
Calories: 268 kcal
Course: Breakfast
Cuisine: American , British

Ingredients

Scones
  • 1 ¼ cups whole wheat pastry flour all-purpose unbleached flour
  • ¼ cup sugar I use all natural cane sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 TABLESPOONS real butter cold, chopped or grated
  • 1/3 cup heavy cream + 3 tablespoons, plus extra for brushing
  • 1/3 cup raspberries fresh or frozen (do not thaw)
  • 1/3 cup fresh blueberries fresh or frozen (do not thaw)
  • 1 tablespoon demerara sugar optional
  • 1 lemon medium, zested
Lemon Butter Glaze
  • ½-1 cup powdered sugar
  • 1 ½ tablespoons lemon juice
  • 2 tablespoons melted butter
  • If needed use a little cream or milk a teaspoon at at time until the right consistency.
  • 1/8-1/4 teaspoon vanilla bean paste optional

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Dice (or grate) the butter into small cubes, placing in freezer until needed. In a medium bowl, whisk together the flour, sugar, salt, and baking soda.
  2. Quickly, work the butter into the mixture using a pastry cutter, two knives or your hands, until it’s evenly distributed and crumbs are slightly smaller than peas. Gently stir in berries to coat with flour.
  3. Make a small well in the center of dry mixture, pouring your cream into well, mix gently with a fork until a shaggy dough forms. Don’t over mix. Pour the dough/crumbs onto a parchment lined baking sheet. Gently mold the dough into a disc, with the center slightly higher than the edges. Press out into approximately 8” in diameter. The warmth of your hands will help shape the dough, holding it together.
  4. Using a knife, slice the dough into 4 large or 8 smaller scones (like cutting a pie). Place scone disc in freezer for 20-30 minutes, sealed in an airtight freezer baggie for later baking. You may separate the scones on the pan for crisper scone edges, or bake it as a whole, re-cutting and separating the scones once baked. If desired, add the zest of one lemon to 1 tablespoon coarse sugar, using your fingers, work it into the sugar until fragrant.
  5. Brush the tops of the scones with a little extra cream for a glaze, then top with lemon infused sugar. Bake 13-15 minutes until golden and toothpick inserted comes out clean, don’t over bake.
  6. While scones bake, whisk together the glaze ingredients, adding a little milk or cream too thin as needed. For a light all over glaze, pour glaze on scones while still warm from the oven. For a drizzled look, cool the scones completely on a wire rack, then place a sheet of wax or parchment underneath rack (for easy clean up) and using a spoon slowly drizzle glaze over the scones.
  7. Serve with Lemon Curd, Butter, Clotted Cream or alone. Store in airtight container overnight, or up to one week in the fridge. To garnish as shown in picture. Freeze whole raspberries and blueberries for an hour or more, once scones have cooled, just after glazing, top scones with frozen berries and serve immediately. If storing scones, remove fresh berries or do not add.

Notes

  • BAKING FROM FROZEN | If baking scones from frozen, place directly into hot oven frozen, adding a few minutes of bake time if needed, bake and glaze as directed.

Nutrition Information

Serving 1scone Calories 268kcal (13%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 41mg (14%) Sodium 201mg (8%) Potassium 115mg (3%) Fiber 3g (12%) Sugar 17g (34%) Vitamin A 505IU (10%) Vitamin C 10mg (11%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 268

% Daily Value*

Serving 1scone
Calories 268kcal 13%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 201mg 8%
Potassium 115mg 2%
Fiber 3g 12%
Sugar 17g 34%
Vitamin A 505IU 10%
Vitamin C 10mg 11%
Calcium 22mg 2%
Iron 1mg 6%

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