Blackberry Scones Recipe

Introduction

These blackberry scones are tender, buttery, and filled with juicy bursts of fresh blackberries. Perfect for a weekend breakfast or afternoon tea, they bring a sweet and slightly tart flavor to a classic scone recipe.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup cold buttermilk, plus more for brushing the tops
• 1 large egg
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1 1/4 cups blackberries
• 2 tablespoons turbinado sugar, for sprinkling on scones
• 1 cup confectioner’s sugar
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla bean paste or pure vanilla extract (for glaze)

Instructions

1. Step 1: Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and set it aside.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Step 3: Using a pastry blender or your fingertips, quickly cut the cold butter into the flour mixture until it resembles coarse meal with some larger butter lumps remaining.
4. Step 4: In a small bowl, whisk together 1/2 cup of cold buttermilk, the egg, and vanilla extract. Pour this mixture over the flour mixture and stir gently with a spatula until the dough just begins to come together. Avoid overmixing.
5. Step 5: Carefully fold in the blackberries to distribute them evenly throughout the dough.
6. Step 6: Turn the dough out onto a floured surface. Gently press and pat it into a circle about 1 inch thick without overworking it. Use a sharp knife to cut the dough into 8 equal triangles.
7. Step 7: Arrange the scones on the prepared baking sheet. Place the baking sheet in the freezer for 15 to 20 minutes; this helps prevent the scones from spreading during baking. Remove the scones from the freezer and brush their tops with a little additional buttermilk, then sprinkle with turbinado sugar.
8. Step 8: Bake the scones for 18 to 23 minutes, until they are golden brown around the edges and on the bottom. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Step 9: While the scones cool, whisk together the confectioner’s sugar, whole milk, and vanilla extract in a small bowl to make the glaze. Drizzle the glaze over the scones before serving.

Tips & Variations

• Use fresh blackberries for the best flavor and texture. If using frozen, do not thaw them to avoid excess moisture in the dough.
• For a dairy-free option, substitute the buttermilk and milk with almond or oat milk and use a plant-based butter.
• Try adding lemon zest to the dough or glaze for a bright, citrusy twist.
• To enhance the vanilla flavor, use vanilla bean paste instead of extract when possible.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed scones in a sealed bag for up to 1 month. Reheat by warming in a 350-degree oven for 10 minutes until heated through. Glaze just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries, but keep them frozen and fold them into the dough quickly to minimize moisture. Fresh berries generally give better texture and flavor.

Can I make the dough ahead of time?

Yes, you can prepare the dough and shape the scones, then freeze them on the baking sheet before freezing. Bake straight from frozen, adding a few extra minutes to the baking time.

Blackberry Scones Recipe

---

★★★★★

4.6 from 134 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These homemade blackberry scones are tender, flaky, and bursting with fresh blackberries. Enhanced with a vanilla glaze and a sprinkle of crunchy turbinado sugar, they offer a perfect balance of sweet and tart, making them a delightful treat for breakfast or afternoon tea.

---

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup cold buttermilk, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1 1/4 cups blackberries

Topping & Glaze

• 2 tablespoons turbinado sugar (for sprinkling on scones)
• 1 cup confectioner’s sugar
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla bean paste or pure vanilla extract

---

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt to evenly distribute the leavening agents and seasoning.
3. Cut in Butter: Using a pastry blender or your hands, quickly cut the cold cubed butter into the dry mixture until it resembles coarse meal with some larger butter pieces remaining, which helps create flaky layers.
4. Mix Wet Ingredients: In a small bowl, whisk together 1/2 cup cold buttermilk, the egg, and vanilla bean paste or extract until smooth.
5. Combine Wet and Dry Mixtures: Pour the wet ingredients over the flour-butter mixture and gently stir with a spatula until the dough begins to come together. Be careful not to overmix to keep the scones tender.
6. Add Blackberries: Gently fold in the fresh blackberries, being careful not to bruise them too much to prevent excessive bleeding into the dough.
7. Shape Dough and Cut: Transfer dough onto a floured surface. Quickly and gently press the dough into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 equal triangular scones, avoiding overworking to keep the butter cold.
8. Chill Scones: Place the scones on the prepared baking sheet and freeze for 15 to 20 minutes to help them hold their shape and prevent spreading during baking.
9. Brush and Sprinkle: Remove from freezer, brush the tops with additional buttermilk using a pastry brush, and sprinkle turbinado sugar on top for a crunchy, sweet finish.
10. Bake: Bake the scones in the preheated oven for 18 to 23 minutes until golden brown at the edges and bottom. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Prepare Glaze: While scones cool, whisk together the confectioner’s sugar, whole milk, and vanilla bean paste or extract in a small bowl until smooth and drizzlable.
12. Serve: Drizzle the glaze over the cooled scones or serve on the side for dipping. Enjoy fresh for the best texture and flavor.

Notes

• Use cold butter and buttermilk to ensure flaky scones with tender crumb.
• Be gentle when folding in blackberries to keep their shape and avoid bleeding color throughout the dough.
• Freezing the shaped scones before baking helps retain their shape and texture.
• You can substitute heavy cream for whole milk in the glaze for a richer topping.
• Scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Keywords: blackberry scones, scones recipe, breakfast scones, berry scones, vanilla glaze scones, easy scones