Berry Scones
These easy Berry Scones are soft, tender, and filled with fresh strawberries, raspberries, and blueberries in every bite. Made with Kodiak pancake mix, they are a quick and simple shortcut recipe that is perfect for breakfast, brunch, or a sweet snack during the week.
Why You’ll Love These Berry Scones
- Made with just a handful of simple ingredients
- Quick shortcut recipe using Kodiak pancake mix
- Packed with juicy mixed berry flavor
- Easy enough for beginner bakers
- Great for breakfast, brunch, or meal prep snacks
Recipe Tips
- Pat the berries dry well so the dough does not get too wet.
- Use cold milk for a slightly better scone texture.
- Handle the dough gently so the scones stay tender.
- If raspberries are very soft, chill them for a few minutes before mixing in.
- For cleaner wedges, chill the shaped dough for 10 to 15 minutes before baking.
Recipe Variations
- Lemon Berry Scones: Add 1 teaspoon lemon zest to brighten the berry flavor.
- Protein Boost Scones: Mix in 1 to 2 tablespoons vanilla protein powder and add a splash more milk if needed.
- Berry Chocolate Chip Scones: Add 1/4 cup white chocolate chips for a sweeter bakery-style version.
- Glazed Brunch Scones: Drizzle cooled scones with a light vanilla glaze for a coffee shop feel.
- Frozen Berry Scones: Use frozen mixed berries instead of fresh. Add them straight from the freezer and mix gently to avoid excess juice.
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Berry Scones
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Wash and dry the berries well. Dice the strawberries into small pieces so they mix evenly into the dough.
- In a large bowl, stir together the Kodiak pancake mix and brown sugar.
- Add the vanilla extract, butter and milk. Stir gently until a soft dough forms. If the dough looks too dry, add 1 tablespoon of milk at a time until it comes together.
- Fold in the strawberries, raspberries, and blueberries very gently so the berries do not break apart too much.
- Turn the dough onto a lightly floured surface or directly onto the prepared baking sheet. Pat it into a thick round about 1 inch thick.
- Cut the round into 8 wedges and separate them slightly so they bake evenly.
- Bake for 14 to 18 minutes, or until the tops are lightly golden and the centers are set.
- Let the scones cool for 10 minutes before serving. Enjoy warm or at room temperature.
Notes
Estimated Nutrition Per Serving
Estimated for 1 of 8 scones:- Calories: 150
- Protein: 7g
- Carbs: 25g
- Fat: 2g
- Fiber: 2g
- Sugar: 8g
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FAQ: Berry Scones
Yes. Pancake mix makes this recipe fast and beginner-friendly while still giving you a soft, tender scone texture.
Yes. Use them straight from the freezer and fold them in gently so they do not bleed too much into the dough.
Milk gives a richer flavor and softer texture, but water can work in a pinch.
A buttermilk or power cakes style mix works great for this recipe
Do not overmix the dough. Stir just until it comes together.
Yes. Add an extra tablespoon of brown sugar or finish with a simple glaze
The tops should look lightly golden and the centers should feel set.
Yes. Shape the dough smaller and reduce the bake time by a few minutes.
Yes. They store well and make a great grab-and-go breakfast or snack.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Absolutely. Blueberries, raspberries, or strawberries all work on their own.
The berries may have released extra juice. Add a little extra pancake mix, 1 tablespoon at a time.
Add a splash of milk until the dough just holds together.
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