Fruit-Filled Scones: 3 Ways

These 3 new fruit-filled scones 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. ūüôā

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.

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 scones, blueberry scones, banana 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.

Tropical Mango Scones sallysbakingaddiction.com

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!

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.

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

Very Berry Scones sallysbakingaddiction.com

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

Which fruit-filled scones recipe will you try first?

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

Print

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

Description

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.


Ingredients

Tropical Mango Scones

  • 2 cups + 3 Tablespoons (273g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100g)¬†granulated 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 (100g)¬†granulated 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 (100g)¬†granulated 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

Instructions

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¬įF (204¬įC).
  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.

Notes

  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¬įF (149¬įC) 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

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

67 Comments

  1. Made the very berry scones already! We all loved them and there’s only one left. I spotted that juice in the store and bought it just for the scones. Have you ever had the Simply orange pineapple? I bet it would be good in the mango scone recipe.

  2. “What celebrities are to normal people, food companies are to me.” ‚ÄĻ‚ÄĻ 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!

  3. 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

  4. 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.

  5. 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!

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

  6. 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…

  7. 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.

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

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

  9. 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!

  10. Hi Sally ūüôā 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 ūüôā they were so moist and flavourful! Thank you for sharing your recipes!

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

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