berry cream scones


If there’s a dreamier breakfast than cream scones dotted with mixed berries, I can’t think of one. Soft and tender, and somehow flaky without even a slip of butter, these scones are simply sublime. You can do no wrong with berries and cream!

Berry Cream Scones | Tutti Dolci

You will have some leftover dough scraps and since I adhere to waste not, want not, I devised an ingenious solution – use a petite (1-inch) biscuit cutter for darling scone bites. Dipped in naturally pink raspberry cream glaze, mornings are suddenly much sweeter.

Berry Cream Scones | Tutti DolciBerry Cream Scones | Tutti Dolci


Berry Cream Scones

  • Yield: 18 scones



  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 cup sugar
  • 1 tsp vanilla bean paste
  • 1 1/3 to 1 1/2 cups cold heavy cream


  • 1 Tbsp cold heavy cream


  • 1 cup powdered sugar, sifted
  • pinch of salt
  • 1/4 cup raspberries
  • 1 1/2 Tbsp heavy cream


  1. Line a rimmed baking sheet with parchment paper and arrange berries in a single layer; freeze for 1 hour.
  2. For the scones, line a rimmed baking sheet with a silicone mat or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl; reserve 1 tablespoon mixture to toss with berries. Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Toss frozen berries with reserved flour mixture; add to bowl and fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
  3. Turn dough out on a lightly floured board and use lightly floured hands to gently pat dough out into a 1/2-inch thick circle. Cut dough with a floured 2 1/4-inch biscuit cutter to form 18 rounds; place 1 inch apart on prepared baking sheet and brush with heavy cream. Chill baking sheet in the freezer for 15 minutes while preheating oven to 425°F.
  4. Bake for 16 minutes, until golden and cooked through. Place baking sheet on a wire rack to cool for at least 30 minutes before glaze. For the glaze, whisk together powdered sugar and salt in a small bowl. Press raspberries through a fine mesh strainer, straining juice into powdered sugar. Whisk in heavy cream until smooth. Spoon glaze over scones and let set before serving.


Make ahead: Cut out rounds and place on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.


  • Calories: 195
  • Carbohydrates: 30
  1. My Hubbs loves scones…and I’m ashamed to admit that I don’t nearly make them for him as often as I probably should. These scones are just deliciously gorgeous, studded with an assortment of pretty ‘n’ sweet berries and I like them in the round vs triangular shape! Luv the idea of the scone bites – I think you’re on to something!! 🙂

  2. Hi Laura, this came out really delicious! I added 3/4 bag of coconut and 3/4 bag of chocolate chips and they turned out great. I also kneaded the dough before rolling it out and it was super easy to work with. Will definitely make these again!

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