Blackberry Scones
Blackberry Scones are loaded with juicy, sweet blackberries in a moist, tender buttermilk based scone recipe. These delicious scones can be enjoyed for breakfast, brunch, or as a sweet dessert. They are the perfect treat to enjoy with a hot cup of coffee or tea.
Servings: 12 scones
Calories: 242kcal
Ingredients
Blackberry Scones
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (very cold, cut into pieces or grated)
- 1 egg
- 1 cup buttermilk
- 1 cup blackberries
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
Blackberry Scones
- Preheat your oven to 400°F.
- Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.2 1/2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon salt
- Cut in the butter using a pastry blender or fork until just pea size pieces remain.8 tablespoons unsalted butter
- In a small bowl, whisk together the egg and 1/2 cup of the buttermilk.
- Mix the egg and buttermilk into the flour, adding extra buttermilk, as needed, to get the dough to just stick together.1 egg, 1 cup buttermilk
- Gently fold in the blackberries.1 cup blackberries
- Line a baking sheet with parchment paper or a Silpat mat.
- Shape the dough into 2 round circles, about 1/2 to 3/4-inch high on the baking sheet. Place the dough in the refrigerator for about 30 minutes (or the freezer for quicker cooling) to get it very cold before baking.
- Remove the dough from the refrigerator and cut the dough into 6 triangles (or 4 triangles for larger scones) and separate them an inch or two.
- Bake for 12-15 minutes or until lightly browned on the bottoms. Remove to a wire rack to cool.
Vanilla Glaze
- Combine the powdered sugar, milk, and vanilla extract until smooth.1 cup powdered sugar, 1-2 tablespoons milk, 1/4 teaspoon vanilla extract
- Drizzle as much of the glaze as you’d like over the scones.
- Serve warm or at room temperature.
Notes
Tips and Techniques
- Ensure that your butter is very cold when you are making scones.
- Don’t skip the step where you place the shaped dough in the refrigerator until it’s very cold. Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones.
- For extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you glaze them.
- Store leftover scones in an airtight container at room temperature. Use within 1-2 days for best results.
Nutrition
Serving: 1scone | Calories: 242kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 175mg | Potassium: 185mg | Fiber: 1g | Sugar: 16g | Vitamin A: 314IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg