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

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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!

    1. Hi Joseph, thanks for trying the scones, so glad you liked them! Those additions sound delicious :).

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