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
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
- 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.
- 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.
- 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.
- Mix Wet Ingredients: In a small bowl, whisk together 1/2 cup cold buttermilk, the egg, and vanilla bean paste or extract until smooth.
- 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.
- Add Blackberries: Gently fold in the fresh blackberries, being careful not to bruise them too much to prevent excessive bleeding into the dough.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
