Quick Strawberry Blueberry Scones

I didn’t grow up eating scones—that wasn’t really a thing in my house. We had muffins, maybe a coffee cake on weekends, but scones felt fancy and British and like something you’d order at a tea shop, not bake at home.

Then I realized scones are basically just biscuits pretending to be breakfast pastry. They’re not fancy at all. You cut cold butter into flour, add some wet ingredients, fold in fruit, and bake. The hardest part is not eating them all while they’re still warm. These strawberry blueberry ones are my go-to when berries are in season, and that lemon glaze on top makes them taste like you tried way harder than you actually did.

What Kind of Berries Should I Use?

Fresh berries are always my first choice for scones since they hold their shape better and don’t release as much moisture during baking. That said, frozen berries can absolutely work in a pinch – just don’t thaw them first, and toss them straight from the freezer into your dough to prevent them from turning mushy. When picking out strawberries, look for ones that are firm and bright red, and make sure to dice them into small pieces so they distribute evenly throughout the scones. For blueberries, aim for plump ones without any wrinkles or soft spots, and give them a quick rinse and pat dry before adding them to your dough.

Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Butter: Cold butter is really important for flaky scones, so don’t skip it. But if you’re in a bind, you can use cold coconut oil as a dairy-free option. Just make sure it’s solid and cold before using.
• Sour cream: Greek yogurt works great as a substitute here. You can also use regular plain yogurt or even buttermilk – just reduce the milk by 2 tablespoons if using buttermilk.
• Milk: Any milk works fine – whole, 2%, almond, oat, or soy milk will all do the job without changing the recipe.
• Blueberries and strawberries: Feel free to mix up the berries based on what you have. Raspberries, blackberries, or even diced peaches work nicely. Frozen berries are fine too – just don’t thaw them first or they’ll make the dough too wet.
• Lemon juice: If you don’t have fresh lemons, bottled lemon juice works just fine for the glaze. You could also try orange juice for a different citrus twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making scones is overworking the dough, which activates too much gluten and turns your scones tough and dense instead of light and flaky – mix just until the ingredients come together and handle the dough as little as possible.

Another common error is using warm or melted butter, so make sure your butter is cold and cut it into small pieces before working it into the flour until you see pea-sized crumbs.

To keep your berries from turning the dough purple and mushy, freeze them for 15 minutes before folding them in, and if your strawberries are particularly juicy, pat them dry with a paper towel first.

Finally, don’t skip letting the scones cool completely before adding the glaze – warm scones will cause the icing to run right off instead of creating that nice sweet coating on top.

What to Serve With Strawberry Blueberry Scones?

These scones are perfect for breakfast or brunch alongside a hot cup of coffee or tea – I’m partial to Earl Grey or a simple black coffee myself. You can also serve them with extra butter, clotted cream, or even a dollop of whipped cream if you’re feeling fancy. For a complete brunch spread, pair them with scrambled eggs, crispy bacon, and fresh fruit salad. They’re also great as an afternoon snack with a glass of cold milk or iced tea, especially during the warmer months when berries are in season.

Storage Instructions

Store: Keep your scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you’ve already added the glaze, they might get a bit softer over time, but they’ll still taste great. I like to store the glaze separately if I’m planning to keep them for more than a day.

Freeze: These scones freeze really well for up to 3 months. I recommend freezing them without the glaze, wrapped individually in plastic wrap and then placed in a freezer bag. You can also freeze the unbaked scones on a baking sheet, then transfer them to a bag and bake straight from frozen, adding a few extra minutes to the baking time.

Serve: Let frozen scones thaw at room temperature for about an hour, or warm them in a 300°F oven for 5-10 minutes to bring back that fresh-baked feel. Add the lemon glaze right before serving for the best texture and flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3300
• Protein: 35-42 g
• Fat: 95-110 g
• Carbohydrates: 520-570 g

Ingredients

For the scones:

• 5/8 cup butter (I prefer Kerrygold unsalted, chilled and cut into 1/2-inch cubes)
• 3 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/4 cup sour cream (adds extra moisture and a tender crumb)
• 1/2 cup milk
• 1 egg
• 3/4 cup blueberries
• 3/4 cup strawberries (hulled and chopped into 1/2-inch pieces)
• 1/2 tsp vanilla extract

For the glaze:

• 2 cups powdered sugar (sifted to remove lumps for a smoother finish)
• 4 tbsp lemon juice

Step 1: Prepare mise en place and preheat oven

• 5/8 cup butter, chilled and cut into 1/2-inch cubes
• 3/4 cup strawberries, hulled and chopped
• 3/4 cup blueberries
• 2 cups powdered sugar

Preheat your oven to 375°F and lightly grease a baking sheet.

Cut the chilled butter into ½-inch cubes and return to the refrigerator until needed—cold butter is essential for creating tender, flaky scones.

Hull and chop the strawberries into ½-inch pieces, and have the blueberries ready.

Sift the powdered sugar into a small bowl to remove any lumps for a smoother glaze later.

Step 2: Build the dry ingredient base

• 3 1/4 cups flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

This combines your leavening agents evenly throughout the flour, ensuring consistent rise and texture in every scone.

Make sure there are no lumps of baking powder or soda hiding in the mixture.

Step 3: Cut in cold butter until mixture is crumbly

• dry ingredient mixture from Step 2
• 5/8 cup butter, chilled and cut into 1/2-inch cubes

Add the chilled butter cubes to the dry ingredient mixture and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

I find using my fingertips gives me the best control to keep everything cold while creating the right texture—work quickly so the butter doesn’t warm up, as this keeps the scones tender and flaky rather than tough and dense.

Step 4: Fold in fruit and combine wet ingredients

• 3/4 cup blueberries
• 3/4 cup strawberries, chopped
• 1 egg
• 1/4 cup sour cream
• 1/2 cup milk
• 1/2 tsp vanilla extract
• crumbly mixture from Step 3

Gently fold the chopped strawberries and blueberries into the crumbly mixture using a rubber spatula or wooden spoon—handle the fruit carefully to avoid crushing it.

In a separate small bowl, whisk together the egg, sour cream, milk, and vanilla extract until well combined.

Pour the wet mixture into the dry ingredients and gently fold until just combined—do not overmix, as overworking the dough will develop gluten and make the scones tough.

A few lumps are okay; I actually prefer slightly undermixed dough for the most tender, flaky scones.

Step 5: Shape and cut the scone dough

• dough from Step 4

Turn the dough out onto a lightly floured work surface and gently knead it just 2-3 times to bring it together—don’t overwork it.

Shape it into an 8-inch circle about ¾ inch thick, then use a sharp knife to cut it into 8 wedges like a pie.

Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart to allow for even baking.

Step 6: Bake until golden and cool

• shaped scones from Step 5

Bake for 15-18 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Remove from the oven and transfer the scones to a wire cooling rack.

Let them cool for about 10 minutes before adding the glaze—this gives them just enough time to set slightly while still warm enough to absorb the lemon glaze beautifully.

Step 7: Make lemon glaze and finish

• 2 cups powdered sugar, sifted
• 4 tbsp lemon juice
• cooled scones from Step 6

While the scones cool, whisk together the sifted powdered sugar and lemon juice until smooth and pourable.

Drizzle the glaze over the warm scones, allowing it to pool slightly on top and drip down the sides.

Serve warm or at room temperature.

Quick Strawberry Blueberry Scones

Delicious Quick Strawberry Blueberry Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 8 scones

Calories 3150 kcal

Ingredients

  

For the scones

• 5/8 cup butter (I prefer Kerrygold unsalted, chilled and cut into 1/2-inch cubes)
• 3 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/4 cup sour cream (adds extra moisture and a tender crumb)
• 1/2 cup milk
• 1 egg
• 3/4 cup blueberries
• 3/4 cup strawberries (hulled and chopped into 1/2-inch pieces)
• 1/2 tsp vanilla extract

For the glaze

• 2 cups powdered sugar (sifted to remove lumps for a smoother finish)
• 4 tbsp lemon juice

Instructions

 

• Preheat your oven to 375°F and lightly grease a baking sheet. Cut the chilled butter into ½-inch cubes and return to the refrigerator until needed—cold butter is essential for creating tender, flaky scones. Hull and chop the strawberries into ½-inch pieces, and have the blueberries ready. Sift the powdered sugar into a small bowl to remove any lumps for a smoother glaze later.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This combines your leavening agents evenly throughout the flour, ensuring consistent rise and texture in every scone. Make sure there are no lumps of baking powder or soda hiding in the mixture.
• Add the chilled butter cubes to the dry ingredient mixture and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. I find using my fingertips gives me the best control to keep everything cold while creating the right texture—work quickly so the butter doesn't warm up, as this keeps the scones tender and flaky rather than tough and dense.
• Gently fold the chopped strawberries and blueberries into the crumbly mixture using a rubber spatula or wooden spoon—handle the fruit carefully to avoid crushing it. In a separate small bowl, whisk together the egg, sour cream, milk, and vanilla extract until well combined. Pour the wet mixture into the dry ingredients and gently fold until just combined—do not overmix, as overworking the dough will develop gluten and make the scones tough. A few lumps are okay; I actually prefer slightly undermixed dough for the most tender, flaky scones.
• Turn the dough out onto a lightly floured work surface and gently knead it just 2-3 times to bring it together—don't overwork it. Shape it into an 8-inch circle about ¾ inch thick, then use a sharp knife to cut it into 8 wedges like a pie. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart to allow for even baking.
• Bake for 15-18 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Remove from the oven and transfer the scones to a wire cooling rack. Let them cool for about 10 minutes before adding the glaze—this gives them just enough time to set slightly while still warm enough to absorb the lemon glaze beautifully.
• While the scones cool, whisk together the sifted powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze over the warm scones, allowing it to pool slightly on top and drip down the sides. Serve warm or at room temperature.