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. 🙂

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 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.

Tropical Mango Scones

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

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.


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 (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


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

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


  1. Oh my! I love Simply Juices, too. During the summer, we mix the blueberry lemonade with some vodka to make a delicious fruity cocktail. I’ll patiently wait for summer with these scones though! I definitely want to try the mixed berry scones. They would be the perfect snack on a lazy weekend morning. 🙂

  2. When I saw the words “fruit punch” my mind just went to Hawaiian fruit punch I had a very interesting visual of an Hawaiian fruit punch scone. That would be…I’m not sure what.
    Using the juice to make scones is a pretty cool idea, Sally. I’m not surprised that the mango went first, but honestly, they all look incredible!

  3. Tropical mango and wild fruit punch….wow, now THESE are some scones! I love that you worked juice into them, and such fun flavors! (not only would those juices be great in scones, they look like they’d be great mixers :))

  4. Sally theses are just what I needed! Mango is my favorite food ever, and those muffins i your cookbook are heaven- I make them every week almost! Now I can add these! More mango YAY!!!! 😀

  5. Mixed Berry Scone, all day every day. Two important questions: What is the proper texture for a scone? Is it supposed to be crispy/hard on the outside and soft on the inside? Or just kind of soft all around? I always feel that my scones are too soft and cookie-like, but maybe that’s right? And secondly, is there a way to inject the champagne into the scone? Great job on these recipes! Each one is mouth watering!

    1. Hi Heather. The texture of a scone depends on how you like it. I like them crumbly on the edges with a less crumbly, more soft center. I would bake your scones a little longer to crisp up the texture. I have never tried adding champagne to scones– but let me know if you try it out.

  6. Oh wow….wow wow wow. I know the snowstorm you are discussing…and I made scones that day too! lol! I have my scone recipe down to single serving (yay for portion control…but your scone recipes are WAY better…I just have little self control!) but never thought to add juice to confectioners sugar to make a glaze. I am always ruining our citrus by zesting it…now I can juice for the glaze and THEN zest for the dough. Total yum!!!

    …and mango….ooooo…mango…you know I love your Mango Guacamole…now this! Cannot wait to try mango flavor first!

  7. Adding mango to a scone recipe actually doesn’t sound insane at all – this variation even appeals to me the most out of the three 🙂
    Besides apples, tropical fruits are my absolute favourites!
    I can image that this would also taste amazing when you add pineapples to it in addition ♥

  8. These scones look delicious! I am new to the scone world, but loved the first batch I made. I would love to try the mango scones, but I don’t know much about picking fresh mangoes. I have only purchased them once and I clearly did not get good ones. Any tips on picking out ripe mangoes?

    1. Hi Kim! Like avocados, mangoes become softer as they ripen. Squeeze it gently and if it’s semi-soft, it’s good to go. Smell the stem as well– it should smell ripe. If you buy mangoes that are more firm, keep them in a brown paper bag on the counter. This helps them ripen quicker.

  9. Picking a favorite scone is like picking a favorite nut butter… My mind cannot decide! Please invite me to your next scone tasting. I’ll bring the s’mores coffee and we can make s’mores scones! 😀 😀

  10. Oh my gosh, I love Simply Orange! It’s so cool that you got to work with them! The mixed berry scones look really good-especially the pink glaze!

  11. The very berry would be my choice. The whole family loves berries and frozen are more economical at this time of year (as we countdown the days til spring and for all our snow to melt in MA.) Looking forward to making them!

      1. Just finished eating one (or maybe two 🙂 I made the berry scones (my combo was raspberries, blueberry, blackberry and strawberry) that was the frozen combo that I had. So moist and delicious! Thanks for another winning recipe and the reminder that SPRING will come…

  12. These scones look delicious! I love that you can use frozen fruit! Here in Wisconsin the fresh fruit selection is pretty weak to say the least. Yummy way to make a fruity dessert without fresh fruit!!

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally