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Mixed Berry Scones

Mixed Berry Scones are chock full of berries and baked to perfection making your breakfast Breakfast is probably the hardest meal for me to eat. While I do have a lot of breakfast posts, they are mostly from our weekend meals. Weekday breakfast is much tougher. I’m not a person who can eat as soon as I get out of bed. As a matter of fact, I normally don’t start to feel hungry until I’ve been awake about 4 hours, sometimes more! That said, I am a very early riser and am known to be out of bed and exercising by 5 pm!

Mixed Berry Scones

I find that I need to take breakfast with me to work, something I can sit at my desk and eat that is quick, easy, as well as delicious and filling. I found these New Quaker® Real Medleys® Yogurt Cups at Walmart in the cold cereal aisle when shopping for items to have on hand that I could keep in my cabinet at work. I grabbed the Strawberry & Almond Granola & Yogurt Blend. I absolutely love almond and I love that this product is filled with real ingredients.You can also find Apple Cinnamon and Raspberry Pecan Yogurt Blend.

Mixed Berry Scones

I thought it was pretty cool that I could have a shelf stable yogurt where I could add cold skim milk and in just a couple of minutes have this Crunchy. Cool. Yum breakfast right at my desk! I loved how satisfying and delicious it was with 25 whole grains and 10 grams of protein.  Getting my protein in for the day is very important to me so this was a really big plus for me!

Mixed Berry Scones

I decided that I would also make some scones to accompany my morning yogurt treat. While this yogurt is pretty satisfying on its own, its nice to sometimes have a little something else to go with it. I tossed together some fresh strawberries and blueberries with my scone mix and baked them up. I packed them in my trusty carry all container and took them to work with me. Before setting them out for everyone else at work to eat, I grabbed a scone for myself, sat at my desk, opened my yogurt cup, added milk, stirred and enjoyed!

Mixed Berry SconesDownload the Blippar app from your Apple or Android store to scan your package and receive information tutorials on Quaker® Real Medleys® Yogurt Cups.

Find more recipes with Quaker Real Medleys Yogurt Cups at Quaker Love and tell me what your favorite would be! You can also follow them on their social channels at Facebook|Twitter|YouTube|Pinterest

Mixed Berry Scones
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 16
  • 1 cup strawberries
  • 3/4 cup blueberries
  • 1/8 cup confectioners sugar
  • 1-3/4 cups flour
  • 3/4 cup unsalted butter (1-1/2 sticks)
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  1. Pre-heat oven to 350 degrees.
  2. Toss strawberries and blueberries with confectioners sugar. Place in freezer until ready to use.
  3. Add flour, sugar, baking powder, and salt to food processor. Pulse 1-2 times to combine. Cut butter into tablespoon sized pieces and add to flour mixture. Pulse until flour and butter make pea sized pieces, approximately 15 pulses.
  4. Transfer mixture to a large mixing bowl. Toss in berry mixture. Whisk milk, egg and egg yolk together in a separate bowl. Make a well in the center of flour mixture and pour in milk mixture. Stir until a dough begins to form, being care to not over stir. Turn dough out onto floured board and knead briefly to bring dough together.
  5. Shape into a 12×4 rectangle and cut into 4 pieces. Cut those for pieces in half, then cut the halved pieces diagonally. You will have 16 scones. Transfer scones to a baking sheet leaving about an inch between each scone. Bake for 18 minutes.
  6. While scones are baking, combine melted butter and honey. Remove scones from oven after 18 minutes and brush top of scones with mixture. Return to oven to bake 5 minutes more, until golden brown.

What would you like to pair with your Quaker® Real Medleys® Yogurt Cup? I’d love to hear your favorite!


About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Carolyn West July 31, 2015 at 10:47 am - Reply

    A lot of my breakfasts consist of scones and yogurt – fills me up for hours. And it’s a quick grab when you don’t have much time. #client

  2. Christie July 31, 2015 at 3:03 pm - Reply

    i have to stock up on these. I love that they are shelf stable.

  3. Renee@Renee's Kitchen Adventures July 31, 2015 at 4:34 pm - Reply

    Fabulous looking scones! I’m going to look for that oatmeal.

  4. Sandra August 1, 2015 at 10:13 am - Reply

    I eat breakfast at my desk sometimes too! I’m going to have to try these yogurt cups with a delicious scone of course!

  5. Katrina August 1, 2015 at 2:29 pm - Reply

    Mmm, I love and miss scones. Need to look for a GF recipe.

  6. Carrie @Frugal Foodie Mama August 2, 2015 at 8:07 am - Reply

    These scones look delicious! 🙂 And I have never heard of these yogurt cups! So cool that they don’t need to be refrigerated, and you just add milk to them.

  7. Sheena @ Hot Eats and Cool Reads August 2, 2015 at 12:33 pm - Reply

    This would be a great work breakfast! Your scones look so amazing!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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