Blackberry Scones
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These Blackberry Scones are such an incredible summer treat! Soft, rich, and full of fresh berries. The lemon glaze on top is perfect, making them great for a relaxed weekend breakfast or a brunch with friends.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Blackberry Scones
- More Blackberry Recipes
I love a good scone, but the store-bought versions are usually dry and one-note. These are the opposite. The cold butter keeps them tender and flaky, the fresh blackberries burst, streaking the dough with color as they bake, and the lemon glaze adds just the right amount of brightness. Once you try a warm one straight out of the oven, you'll understand why I make these on repeat all summer.
Here's Why You'll Love This Recipe
- They're bakery-quality at home. Cold butter and a light hand with the dough give you that tender, flaky texture.
- Fresh blackberries make every bite different. Some get folded in whole, others break slightly and swirl through the dough.
- That lemon glaze is the perfect finish. It's bright and just sweet enough, without overpowering the berries.
- They come together fast. From mixing to cooling, you're looking at under 40 minutes.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Scones
- All-purpose flour: The base of the dough. You can use bread flour if you really need to, but all-purpose is best.
- Granulated sugar: Sweetens the dough without making it too sweet. The glaze adds the extra sweetness.
- Baking powder: Gives the scones their lift. Make sure it is fresh!
- Kosher salt: Balances the sweetness and rounds out the flavor.
- Cold unsalted butter: It's important to keep the butter cold. That's what creates the flaky layers as the scones bake.
- Fresh blackberries: They're the highlight of this recipe. You can use frozen berries too, but add them gently while still frozen so the dough doesn't turn purple.
- Heavy cream: It makes the dough rich and helps the tops turn golden when brushed on before baking.
- Egg: Helps bind the dough together.
- Vanilla extract: Rounds out the flavor.
- Lemon zest: It adds a light, fresh flavor that goes well with the blackberries.
For the Lemon Glaze
- Confectioners' sugar: The base of the glaze. Use fresh powdered sugar. It can go stale surprisingly fast.
- Fresh lemon juice: It turns the sugar into a glaze and adds tart flavor. Bottled juice is okay if needed, but fresh tastes brighter.
- Vanilla extract: Rounds out the glaze's flavor. Don't use imitation vanilla.
In Photos: How To Make Blackberry Scones
Step 1: Make Dough Base
Whisk the dry together in a large bowl. Add the butter and work it into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Step 2: Fold In Berries
Gently fold in the blackberries and wet ingredients.
Step 3: For Disc
Transfer the dough to a lightly floured surface and gently press it together into a 1-inch-thick circle.
Step 4: Make Wedges
Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
Step 5: Bake
Brush the tops lightly with cream, then bake until golden brown around the edges and cooked through. Cool the scones on the baking sheet for 10 minutes.
Step 6: Glaze
Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Drizzle the glaze over the still slightly warm scones before serving.
Helpful Tips and Tricks
- Blackberries can be very juicy. The dough might be wet if a lot of the berries break while combining the ingredients. If the juices make the dough feel too sticky to shape into a circle, dust some additional flour on top.
- You can substitute buttermilk for the cream, but it will change the texture of the scones slightly. Heavy cream creates a richer, more tender scone. Buttermilk produces a lighter, more biscuit-like scone.
More Blackberry Recipes
Ingredients
For the scones
- 2 ½ cups all-purpose flour, (300 g)
- ⅓ cup granulated sugar, (67 g)
- 1 tablespoon baking powder, (12 g)
- ½ teaspoon kosher salt, (3 g)
- ½ cup cold unsalted butter, cubed (113 g)
- 1 cup fresh blackberries, (140 g)
- ⅔ cup heavy cream, plus more for brushing (160 ml)
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest
For the lemon glaze
- 1 cup confectioners' sugar, (120 g)
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the flour, granulated sugar, baking powder, and salt together in a large bowl. Add the butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gently fold in the blackberries, breaking a few slightly to create streaks of color throughout the dough.
- Whisk the heavy cream, egg, vanilla extract, and lemon zest together in a small bowl. Pour the mixture into the dry ingredients and stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and gently press it together into a 1-inch-thick circle. If the dough feels too sticky to handle, dust some additional flour on top.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
- Brush the tops lightly with heavy cream.
- Bake for 18-20 minutes, until golden brown around the edges and cooked through. Cool the scones on the baking sheet for 10 minutes.
- Meanwhile, whisk the confectioners' sugar, lemon juice, and vanilla extract together in a small bowl until smooth. Add additional lemon juice as needed to reach a pourable consistency.
- Drizzle the glaze over the slightly warm scones before serving.
