Red, White, & Blue Scones

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We are currently in Illinois visiting my family for the 4th of July weekend. It is so good to be home. We are going to swim, play tennis, cook, bake, eat, and relax all weekend. I am overdue for some rest and relaxation and there is no place like home for a nice relaxing vacation. If you are looking for a festive 4th of July breakfast treat, try these Red, White, and Blue Scones. They are perfect for the 4th!

The sweet cream scones are filled with fresh blueberries and strawberries. You can’t go wrong with berries on the 4th of July. I cut the scones into star shapes to make the scones extra festive. If you don’t have a star cookie cutter, you can use a regular biscuit cutter. When the scones were finished baking I drizzled white chocolate over the tops. I had the red and blue in the scones and needed to finish them off with the white. Plus, you can’t go wrong with a good white chocolate drizzle.

Celebrate the 4th of July with Red, White, and Blue Scones. They are a great way to kick-off the holiday!

I am obsessed with dishes and I recently stumbled across the website Rosanna. You have to check it out. I am in love with ALL of their dishes. The cake stand I used in this post is from Rosanna. If you are looking for fun, unique, and beautiful dishes/tableware make sure you check out their site. I want to order one of everything!

Have a great 4th of July weekend and be safe!

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Red, White, & Blue Scones

5 from 1 vote


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter cut into small pieces and chilled
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh chopped strawberries
  • 1 large egg
  • 3/4 cup cold heavy cream plus extra cream to brush the tops
  • 1 teaspoon vanilla extract
  • Turbinado sugar for sprinkling on top of shortcakes
  • 1/2 cup white chocolate chips melted-for drizzling


  • 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
  • 2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Use your fingers or a pastry blender, cut and rub the butter into the dry ingredients. You will have some small pea size pieces of butter and that is fine. Gently stir in the blueberries and strawberries.
  • 3. In a small glass measuring cup or bowl, whisk together the egg, heavy cream, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula just until the dough comes together. Carefully knead the dough by hand, just until the dough comes together.
  • 4. Lightly dust a work surface with flour and turn out the dough. Pat the dough into a circle. Gently roll out the dough. You want the dough to be about an inch thick. Cut the dough into star shapes using a cookie cutter. Place the scones on the prepared baking sheet, about 2 inches apart. Lightly brush the scones with cream and sprinkle with turbinado sugar.
  • 5. Bake for 12-14 minutes, or until golden brown. Transfer shortcakes to a rack and cool to cool to room temperature. Once cooled, drizzle each scone with white chocolate. Let stand until chocolate is dry.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Breakfast/Brunch Holiday Scones

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  1. Just made these a couple of hours ago! It was a little tricky transferring the stars to the cooling rack and hence some of them lost a few of their pointy edges (not sure the word for those!) leaving a 4 or 3 pointed star! I opted not to drizzle with white chocolate and instead we had the scones with heavy cream and jam…delicious thanks for sharing this recipe!
    – Kate

  2. Ooo! I am in love with these patriotic star-shaped scones. Yay, Maria!

  3. Can’t wait to make these! Because our 4th of July starts very early with getting a good seat on the parade route – do you think I could make these the night before? Should I keep them in a sealed container on the counter or in the fridge?

    1. Yes, you can make them the night before. Store in an air-tight container on the counter. Enjoy!

  4. I’m planning on making this for an early morning red, white and blue kids birthday party on Saturday. Whew! That was a mouthful, lol. I wondered if this recipe could doubled? Sometimes recipes don’t work well in large quantities. I’m definitely making these no matter what even if I have to make them twice! They look amazing and will fit the them perfectly.

  5. Hi! I just had to come back to tell you that I did double the recipe and it came out perfect. I made them for a little girl’s Red, White and Blue morning birthday and they were a huge hit! I’ve made them a handful of times since last year and they always come out great. Once I made a homemade lemon and powdered sugar glaze instead of white chocolate…So. Darn. Good.
    This recipe is definite family and friends hit every time!
    Thank you for sharing your recipe!

  6. I made these today and they were absolutely delicious. The only problem I had was getting the dough out of the star cookie cutter. Any suggestions for next time as I will definitely. Be making them again.

  7. I had trouble getting the dough out of the cookie cutter. The dough kept sticking to the cutter. Please share any tips. The scones were absolutely delicious and I will definitely make them again. Thanks!

    1. You can spray the cookie cutters with cooking spray! I am glad you liked the scones!

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