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.
