Fruit-Filled Scones: 3 Ways.

Three new fruity scone recipes that are tender and crumbly, packed with fruit, and topped with sweet glaze.

Three new fruity scone recipes that are tender and crumbly, packed with fruit, and topped with sweet glaze!

I am so excited for this post. 1 post, 3 different scone recipes. There’s a lot of scone in your scrolling future.

I made this smorgasbord of different scone recipes about 4 weeks ago after Simply Juice Drinks got in touch with me for a collaboration. What celebrities are to normal people, food companies are to me. I was so excited to hear from them because we both love Simply Orange. I tried thinking out of the box for ways to incorporate their three new flavors in my recipes. Things almost seemed too perfect when my friend asked me if I had a mixed berry scone recipe on my blog. Do now!!

I had friends over one miserably cold afternoon and we taste tested five batches of scones before deciding on the three best. Bone-chilling cold outside, warm fresh-baked goodness inside. Paired with tea, we all felt pretty fancy. On today’s menu we have Tropical Mango Scones, Wild Fruit Punch Scones, and Very Berry Scones. All of them include Simply Juice Drinks’ newest all-natural flavors made with simple ingredients: Tropical, Fruit Punch, and Mixed Berry.

Simply Juice Drinks

Today’s scone recipes all begin the same with only a few slight changes to the base recipe for each one. The basic scone recipe produces tender scones with irresistibly crumbly edges. The edges are, by far, my favorite part! They’re cream-based, buttery, sweet, and glazed. The best part is that each one is packed with fruit. You know when you bite into a “fruit-filled” muffin or scone to find about 1.3 pieces of fruit inside? What’s that about? That’s not happening here. Nor will it ever happen here. Each bite = fruit.

First, the Tropical Mango Scones. Mango in scones might sound completely insane, but I have a mango muffin recipe in my first cookbook that puts all other fruity muffins to shame. The Simply Tropical flavor is filled with mango and pineapple flavor, so I decided on adding the juice drink directly to the scone dough along with chopped mangos and lots of orange zest for a zingy bite.

Tropical Mango Scones sallysbakingaddiction.com

The glaze is also made with the drink and is so, so good on top of the warm scones. The interesting addition of mangoes and the sweet tropical glaze made these the most popular in our scone tasting marathon. They were the first to go.

Three new fruity scone recipes that are tender and crumbly, packed with fruit, and topped with sweet glaze!

Three new fruity scone recipes that are tender and crumbly, packed with fruit, and topped with sweet glaze!

Next up? The Wild Fruit Punch Scone. These flavorful scones are bursting with flavor and lots of cherries, cranberries, and fresh lemon– all flavors packed inside the Simply Fruit Punch flavor. The fruity scones are finished with a sprinkle of coarse sugar for added crunch and sweet glaze made from this dynamite flavor.

Reminds me of sipping fruit punch on a hot summer day. Wishful thinking. We got a foot of snow last week.

Three new fruity scone recipes that are tender and crumbly, packed with fruit, and topped with sweet glaze!

And finally, the Very Berry Scone. What’s not to love? Packed with blueberries, blackberries, raspberries, strawberries, all the berries. Very berries. Sometimes you just can’t beat a classic mixed berry scone. Unless you add very berry glaze. I use the Simply Mixed Berry flavor here, which is fruity and tart.

(The flavor is also ridiculously good mixed with champagne.)

Very Berry Scones sallysbakingaddiction.com

From mixing, the blueberries and blackberries will leave streaks of dark blue/purple in the scone dough. Nothing a little pink glaze can’t cover up.

Berry pink glaze > boring white glaze. Right??

Three new fruity scone recipes that are tender and crumbly, packed with fruit, and topped with sweet glaze!

I just threw a lot of scone at you. Which flavor will you try first?

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

Fruit-Filled Scones: 3 Ways

Yield: 8 scones per recipe

Prep Time: 20 minutes

Total Time: 55 minutes

Print Recipe

Three new fruity scone recipes that are tender and crumbly, packed with fruit, and topped with sweet glaze.

Ingredients:

Tropical Mango Scones

  • 2 cups + 3 Tablespoons (273g) all-purpose flour (measured correctly)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1 heaping cup (120g) chopped fresh or frozen mangos
  • 1/2 cup (120ml) heavy cream
  • 2 Tablespoons (30ml) Simply Tropical
  • 1 large egg
  • 1 teaspoon vanilla extract
  • zest of 1 large orange
  • Glaze: 1 cup (120g) confectioners' sugar whisked with 2 Tablespoons (30ml) Simply Tropical

Wild Fruit Punch Scones

  • 2 cups + 2 Tablespoons (265g) all-purpose flour (measured correctly)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/3 cup frozen (47g) dark sweet cherries, chopped
  • 1/3 cup frozen (36g) cranberries
  • 1/3 cup frozen (50g) strawberries, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 Tablespoon (15ml) Simply Fruit Punch
  • 1 large egg
  • 1 teaspoon vanilla extract
  • zest of 1 medium lemon
  • Glaze: 1 cup (120g) confectioners' sugar whisked with 3 Tablespoons (45ml) Simply Fruit Punch
  • coarse sugar for sprinkling on top

Very Berry Scones

  • 2 cups (250g) all-purpose flour (measured correctly)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/3 cup frozen (50g) blueberries
  • 1/3 cup frozen (50g) strawberries, chopped
  • 1/4 cup frozen (47g) raspberries
  • 1/4 cup frozen (47g) blackberries
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze: 1 cup (120g) confectioners' sugar whisked with 2 Tablespoons (30ml) Simply Mixed Berry

Directions:

The three scone recipes are all prepared the same way.

  1. Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Fold in the fruit. Set aside.
  3. In a small bowl, whisk the cream, juice drink (note: there is no juice drink in the Very Berry Scone), egg, and vanilla together. Also whisk in the zest at this time if preparing the Tropical Mango or Wild Fruit Punch flavors. Drizzle the wet ingredients over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. If you need to add an extra Tablespoon or two of flour to the dough to make it more workable, that is OK. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.
  4. Bake for 20 minutes. Remove from the oven and, using a sharp knife, separate the scones so there is a little more space between each one. Bake for 5 more minutes or until lightly brown on the top and edges. Separating them before they are done in the oven helps crisp up the inner edges. (The dough is too wet to do this before they begin baking.)
  5. Allow to cool for a few minutes before glazing and serving. If preparing the Wild Fruit Punch Scones, sprinkle with coarse sugar after glazing.
  6. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

When preparing these scones, it's always best to work with frozen fruit. Do not thaw the frozen fruit. When the frozen fruit is mixed in, the dough becomes very cold and therefore less likely to spread all around the baking sheet. Frozen fruits are also convenient when certain fruits are out of season and costly. Fresh fruit is OK, but I would avoid it if you can. Mangoes are another story-- they aren't as juicy so fresh is just fine.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

In case you want even more flavors, see more of my scone recipes.

Three new fruity scone recipes that are tender and crumbly, packed with fruit, and topped with sweet glaze!

I’m working with Simply Beverages to bring you this recipe.

 

   

64 Responses to “Fruit-Filled Scones: 3 Ways.”

  1. #
    41
    Amy @ Amy's Healthy Bakingposted March 15, 2015 at 6:25 pm

    “What celebrities are to normal people, food companies are to me.” ‹‹ That is so, so true! I always have to pinch myself when I have the opportunity to collaborate with a brand I adore. So happy for you for this opportunity! I’m sure you blew them away with all of your scones!

    Reply

  2. #
    42
    Sashaposted March 16, 2015 at 8:33 pm

    I’m drooling over these scone recipes. So clever using the juice in the glaze! Congrats on the amazing collaboration opportunity!

    Reply

  3. #
    43
    Kalaposted March 21, 2015 at 10:29 am

    Hi Sally,
    I have been wanting to try this recipe out, but am allergic to egg. Do you have any suggestion for substitutions that work?
    Thanks

    Reply

    • Sallyreplied on March 22nd, 2015 at 10:29 am

      For scones? I’m not really sure. Perhaps you can search for an egg-less scone recipe?

      Reply

  4. #
    44
    Saraposted March 22, 2015 at 11:16 am

    I didn’t even think I would like scones… but I decided to try a batch of the mixed berry, using just only wild blueberries. They came out almost all blue, but they are incredible!!! Grating the frozen butter is such a good idea. Can’t wait to try the other variations.

    Reply

  5. #
    45
    Samposted May 1, 2015 at 10:52 am

    Hi Sally!

    Thank you for posting this delicious recipe! I’m so exited to make your scones for Mother’s Day! I’m just trying to plan out how I’ll make each component of the meal, and I’m trying to do some things in advance.

    If I make the scones in advance and freeze them, should I reheat them in the oven? The microwave? Which do you think is best (and, if you’ve tried either, what settings would you recommend)?

    Thank you so much, Sally! I’m so excited to make them!

    Reply

    • Sallyreplied on May 2nd, 2015 at 7:20 am

      I suggest reheating them in the oven to slightly warm them up before serving. A 300F degree oven is best.

      Reply

  6. #
    46
    Alliposted May 4, 2015 at 9:23 am

    I was looking at the ingredients for the mixed berry scones and there is no mention of that juice in the scone ingredients as there is with the others? Is this a mistake or is there no juice in the actual ingredients? I see it’s in the glaze ingredients but nowhere else…

    Reply

    • Allireplied on May 4th, 2015 at 9:26 am

      Oh maybe I should actually READ the entire recipe… NEVER MIND =) Sorry!

      Reply

  7. #
    47
    Carleyposted May 23, 2015 at 12:19 pm

    I adore your scone recipes!  Have you ever tried making banana scones?  I would love to see a banana scone recipe from you!  I’ve found banana scone recipes on Pinterest, but I am afraid to try them because they could never compare with your scone recipes.

    Reply

    • Sallyreplied on May 24th, 2015 at 10:52 am

      Carley, I actually have never tried banana scones! But what a wonderful recipe idea. I’d love to try my hand at them!

      Reply

  8. #
    48
    LiLouposted July 12, 2015 at 7:11 pm

    I am a novice baker. I had some fresh berries so I used those. I believe that made the dough so moist now 🙁

    Reply

  9. #
    49
    Jenniferposted September 10, 2015 at 5:18 pm

    Weeelllll, I was short an ingredient! So I looked up how to make your own heavy cream. I added the cream, forgetting to measure! Of course the recipe was really, really wet. I added some more flour to no avail. So I tested it by putting a small amount in the oven. End the end, we ended up with some nice purple, very tasty, muffins! I refused to throw the batch away. The now muffins smelled like fruit loops and were very good. Either way, thanks for the recipe. I will get the proper ingredients for next time!

    Reply

    • Sallyreplied on September 10th, 2015 at 7:04 pm

      Way to make the best of what you’ve got though!

      Reply

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