Simply Mixed Berry® Scones Recipe

This recipe was provided by Sally, a self-taught, mom-taught, grandma-taught baker based in Maryland and a cookbook author. Her blog, Sally’s Baking Addiction, features classic and approachable recipes inspired by her favorite seasonal flavors.

Choose your favorite Simply Juice Drink to create these delicious scones. They're the perfect centerpiece for your next breakfast get-together.

Ingredients:

  • 2 cups + 3 Tablespoons (273g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, frozen
  • 1 heaping cup (120g) chopped fresh or frozen mangos
  • ½ cup (120ml) heavy cream
  • 2 Tablespoons (30ml) Simply Tropical Juice Drink
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 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
  • ½ cup (100g) granulated sugar
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, frozen
  • 1/3 cup frozen (47g) dark sweet cherries, chopped
  • 1/3 cup frozen (36g) cranberries
  • 1/3 cup frozen (50g) strawberries, chopped
  • ½ cup (120ml) heavy cream
  • 1 Tablespoon (15ml) Simply Fruit Punch Juice Drink
  • 1 large egg
  • 1 teaspoon vanilla extract
  • zest of 1 medium lemon
  • Glaze: 1 cup (120g) confectioners' sugar whisked with 3 Tablespoons (45ml) Simply Fruit Punch Juice Drink
  • coarse sugar for sprinkling on top
  • VERY BERRY SCONES
  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, frozen
  • 1/3 cup frozen (50g) blueberries
  • 1/3 cup frozen (50g) strawberries, chopped
  • ¼ cup frozen (47g) raspberries
  • ¼ cup frozen (47g) blackberries
  • ½ cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze: 1 cup (120g) confectioners' sugar whisked with 2 Tablespoons (30ml) Simply Mixed Berry Juice Drink

Instructions:

    The three scone recipes are all prepared the same way.

  1. Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Fold in the fruit. Set aside.
  3. In a small bowl, whisk the cream, juice drink (note: there is no juice drink in the Very Berry Scone, 0, 0, ', null), egg, and vanilla together. Also whisk in the zest at this time if preparing the Tropical Mango or Wild Fruit Punch flavors. Drizzle the wet ingredients over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. If you need to add an extra Tablespoon or two of flour to the dough to make it more workable, that is OK. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.
  4. Bake for 20 minutes. Remove from the oven and, using a sharp knife, separate the scones so there is a little more space between each one. Bake for 5 more minutes or until lightly brown on the top and edges. Separating them before they are done in the oven helps crisp up the inner edges. (The dough is too wet to do this before they begin baking.)
  5. Allow to cool for a few minutes before glazing and serving. If preparing the Wild Fruit Punch Scones, sprinkle with coarse sugar after glazing.
  6. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator.

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