Traditional recipes

Mixed Berry Scones

Mixed Berry Scones

Preheat oven to 375 degrees. Lightly oil a baking sheet.

In a large bowl and using a wooden spoon, mix together the flour, both sugars, baking soda, baking powder, and salt.

Using your bare hands, work the butter into the flour mixture until it has the consistency of breadcrumbs. Add the berries, mixing well, so that the berries are evenly distributed.

In a small bowl, mix together the buttermilk and vanilla extract with a fork.

Once again using your hands, dig a well in the center of the dry mixture and pour the buttermilk mixture into the well. Still using your hands, combine the ingredients until the entire mixture appears wet. Do not overknead.

Turn the mixture onto a lightly floured surface. Gently pat down the dough to make a disk about 1½-2 inches thick. Using a biscuit cutter (or a knife if you don’t have a biscuit cutter), cut out as many scones as possible and lay them on the baking sheet. Gather together the remaining dough to cut out more scones, careful not to overknead the dough.

Liberally brush the heavy cream over the top of each scone, then sprinkle them with sugar. Bake the scones for 10-12 minutes or until they are lightly browned.


Ultimate Mixed Berry Scone Recipe

Everyone in your house will love this mixed berry scone recipe!

Combining different berries gives this recipe such great flavor, and the colors are so pretty!

I've always loved scones but usually had them out somewhere, like at the Fairmont Empress Victoria hotel's Afternoon Tea where they have what may be the best scones in the world, or at my local coffee shop.

That's until I realized how easy it is to make scones! Seriously, you won't believe how quickly you can have these sweet treats in the oven and on your table with butter, jam, clotted cream, or all on their own!

They have so much flavor, you really don't need to add a thing not to mention berries are good for your heart!

Many people think scone recipes got their start in England. They would be right in that they began in the United Kingdom, but scones are believed to have originated in Scotland where they were made with oats.

I actually might like to try oat flour the next time. We loved it in this easy muffin recipe, and oat flour is a breeze to make.

If you're a cinnamon fan, my cinnamon scone recipe is hugely popular. Everyone loves these apple spice scones, too!

Rather have a savory scone? These Irish Soda Bread Scones are wonderful, too.

And for something a little different on the dessert side, try these strawberry scones. So good!


  1. Preheat oven to 400 degrees F.
  2. Shred frozen butter into a large bowl.
  3. Mix flour, salt, sugar and baking powder together.
  4. Mix butter, vanilla, egg, cream and dry ingredients together.
  5. Fold frozen berries into dough.
  6. Form dough into a circular disc and cut into 8 pie wedges.
  7. Chill dough in fridge for 15 minutes.
  8. Brush scones with cream before placing into oven.
  9. Bake for 20 minutes or until slightly golden brown on top. Larger scones would need longer cooking time.
  10. Drizzle icing over scones while they are still warm.

Store in airtight container for up to 3 days (but do not store until they are room temperature).

Note: They spread less if dough is very cold before entering oven.


Baking is such a science and baking a new recipe could be totally intimidating. Especially scones, because they have such a specific texture. So, what's the secret to making good scones?

  1. DO use cold butter - make sure your butter is COLD. Like it can be frozen butter, and the smaller you cut it the better. Grate, or cut, your butter and then freeze it for about 10 minutes. This'll ensure it's cold.
  2. DON'T overmix - this goes with every baking recipe, you want to make sure you mix together until all the ingredients are just incorporated.
  3. DO chill before baking - once you have your scones shaped, chill for 15 minutes.

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.


Recipe Summary

  • 1 ½ cups rolled oats
  • 1 ½ cups all-purpose flour
  • ¼ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter, melted
  • ½ cup milk
  • 1 large egg, beaten
  • 1 cup mixed frozen berries
  • 2 tablespoons heavy cream, or as needed
  • 1 tablespoon turbinado sugar

Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with a silicone baking mat (such as Silpat®).

Combine oats, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center pour in butter, milk, and beaten egg. Mix together until a moist dough forms. Fold in berries.

Turn dough out onto a lightly floured surface and pat into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges. Brush cream over scones and sprinkle tops with turbinado sugar. Arrange on the prepared cookie sheet.


Mixed Berry Scones

This recipe, very slightly adapted from Cook’s Country, is a winner. The tartness of the berries is offset beautifully by a touch of sweetness in the butter and honey glaze.

These American-style, big, shaggy scones are easy to make and fill the house with the most delightful aroma while baking. Serve them on a weekend morning and your family and guests will be delighted the best part is they’re made with frozen berries, so can be prepared on a moment’s notice. They’re a perfect accompaniment to a plate of scrambled eggs or a bowl of plain greek yoghurt for breakfast, or as the star attraction for an afternoon tea.

Tossing the berries in confectioner’s sugar stops a lot of the bleeding into the scone so you end up with a nice visual distinction between the flaky scone and the moist berry portion. Yum, yum, yum.


Adjust oven rack to middle position and preheat oven to 400 degrees F.

Whisk together half-and-half and egg in large measuring cup until incorporated reserve 1 tablespoon to small bowl for glazing.

In medium bowl, thoroughly combine flour, sugar, baking powder, and salt. Cut in butter with pastry blender or knives until the dough is well blended but crumbly. Gently fold in liquid ingredients until large clumps, dough just comes together. If dough does not come together, add additional half-and half by the teaspoon until it does. Add berries and stir gently until combined.

Turn dough onto lightly floured surface. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chefs knife, cut dough into 6-8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 15 to 20 minutes cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.


Mixed Berry Scones

This recipe, very slightly adapted from Cook’s Country, is a winner. The tartness of the berries is offset beautifully by a touch of sweetness in the butter and honey glaze.

These American-style, big, shaggy scones are easy to make and fill the house with the most delightful aroma while baking. Serve them on a weekend morning and your family and guests will be delighted the best part is they’re made with frozen berries, so can be prepared on a moment’s notice. They’re a perfect accompaniment to a plate of scrambled eggs or a bowl of plain greek yoghurt for breakfast, or as the star attraction for an afternoon tea.

Tossing the berries in confectioner’s sugar stops a lot of the bleeding into the scone so you end up with a nice visual distinction between the flaky scone and the moist berry portion. Yum, yum, yum.


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