Fruit-Filled Scones: 3 Ways

These 3 new fruit-filled scones are tender and crumbly, packed with fruit, and topped with sweet glaze.

berry scone with berry icing on a white plate

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

Fruit-Filled Scones

I made this fruit-filled scone smorgasbord after Simply Juice Drinks got in touch with me for a collaboration. I tried thinking out of the box for ways to incorporate their three new drink 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.

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.

3 bottles of Simply juice drinks

All of my scone recipes begin with the same master scone recipe. I change a few ingredients change based on flavor, but the process remains the same. This a careful recipe brings us chocolate chip sconesblueberry sconesbanana scones, and so many more. It promises the BEST flavor and texture.

These Fruit-Filled Scones Are:

  • Sweet with crumbly edges
  • Packed with juicy fruit
  • Crunchy golden brown on top
  • Soft & moist in the centers

Let’s break down each fruit-filled scone flavors.

Tropical Mango Scones

Mango in scones might sound odd, 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.

For extra mango flavor, make a glaze with the drink as well. 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.

2 images of mango scone dough in a purple bowl with a spatula and mango scone dough formed into a disc and cut into 8 triangles on a silpat baking mat

mango scones with tropical icing

mango scone with tropical icing on a white plate

Wild Fruit Punch Scones

These wild fruit punch scones are MEGA flavorful! They’re bursting with 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 drink flavor.

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

fruit punch scones with glaze

Very Berry Scones

What’s not to love? Packed with blueberries, blackberries, raspberries, strawberries, these very berry scones are a flavor-packed classic. You can’t beat a mixed berry scone unless you add very berry glaze. I use the Simply Mixed Berry flavor here, which is fruity and tart.

From mixing, the blueberries and blackberries will leave streaks of dark blue/purple in the scone dough. It’s gorgeous! And the berry glaze is a lovely shade of pink. Berry pink glaze > boring white glaze. Right??

2 images of chopped berries in a measuring cup and berry glaze in a glass measuring cup

very berry scones on a blue and white plate

Which fruit-filled scones recipe will you try first?

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

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fruit punch scones with glaze

Fruit-Filled Scones: 3 Ways

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These 3 fruity scone recipes are tender and crumbly, packed with fruit, and topped with sweet glaze. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


Tropical Mango Scones

  • 2 cups + 3 Tablespoons (273g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100ggranulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 2 Tablespoons (30ml) Simply Tropical
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 Tablespoons fresh orange zest (about 1 orange)
  • 1 heaping cup (120g) chopped fresh or frozen mangos (do not thaw)
  • 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 (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100ggranulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 Tablespoon (15ml) Simply Fruit Punch
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon fresh lemon zest (about 1 lemon)
  • 1/3 cup frozen (47g) dark sweet cherries, chopped
  • 1/3 cup frozen (36g) cranberries
  • 1/3 cup frozen (50g) strawberries, chopped
  • Glaze: 1 cup (120g) confectioners’ sugar whisked with 3 Tablespoons (45ml) Simply Fruit Punch
  • optional for topping: coarse sugar

Very Berry Scones

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100ggranulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 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
  • Glaze: 1 cup (120g) confectioners’ sugar whisked with 2 Tablespoons (30ml) Simply Mixed Berry


The three scone recipes are all prepared the same way.

  1. Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, Simply drink, the egg, vanilla extract, and zest (if using) together in a small bowl. Drizzle over the flour mixture, add the fruit, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons Simply drink or heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. If desired for extra crunch, sprinkle each with coarse sugar.
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
  9. Make the glaze: Whisk the glaze ingredients together. Drizzle over warm scones.
  10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  1. Each recipe produces 8 scones.
  2. Special Tools: Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Citrus Zester
  3. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  4. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  5. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  6. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
  7. When preparing these scones, it’s 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, though. They aren’t as juicy, so chopped fresh mango just fine.

Keywords: scones

3 fruit scones on a white plate


  1. Hi Sally 🙂 I just wanted to say thank you for a wonderful recipe. I made the mango scones and everyone loved them! I cut back on the sugar, used turbinado sugar on top instead of a glaze cos of the humid weather in Singapore and baked them as mini scones 🙂 they were so moist and flavourful! Thank you for sharing your recipes!

  2. I made the strawberry, blackberry, blueberry scones for our Sunday School class on Sunday. They were wonderful and a big hit!

    1. I’m thrilled that they were such a hit, Pam!

  3. Bradley Babg says:

    My daughter and I have been making scones Using your recipe. I really like how you focused on some basic essentials to understand how to make the best scones. I was wondering if you have any ideas about rhubarb? I was thinking of making a rhubarb strawberry purée and following your berry fruit recipe. Any suggestions?

    1. Hi Bradley, thank you so much for the kind comment– so glad you are both enjoying this recipe! You can use the berry scone recipe and replace some (or all) of the berries with sliced rhubarb. Feel free to slightly cook it down on the stove first. I don’t recommend cooking it into a puree though.

  4. Hi Sally,
    First of all I’m loving your recipes. In addition, my family loves your plain scone recipe. I made a strawberry version with a small amount of farm fresh strawberries and some dried strawberries. The moisture even from the small amount of fresh strawberries changed the texture of the scones. I followed your recipe exactly. Does freezing the fresh fruit keep the extra moisture from seeping in or is there something else I can do to keep the flakiness of the scone?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sue! Frozen berries can actually let off more moisture than fresh. You can try blotting the chopped strawberries with a clean towel to rid excess moisture before adding to the dough. Hope this helps!

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