Why You’ll Love This Recipe

These Blackberry Scones are a perfect blend of buttery, flaky, and slightly sweet with a burst of juicy blackberries in every bite. Whether you’re enjoying them for breakfast, brunch, or a delightful afternoon tea, these scones are sure to impress. The combination of fresh fruit and a soft, crumbly texture makes them an irresistible treat. They’re easy to make, and with a light glaze on top, they bring just the right amount of sweetness without being overwhelming. Enjoy them with a cup of tea or coffee for a cozy and satisfying experience!

Blackberry Scones Recipe

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup whole milk (or heavy cream for a richer texture)
1 large egg
1 tsp vanilla extract
1 cup fresh blackberries (or frozen, if fresh isn’t available)
1 tbsp flour (for coating blackberries)

For the glaze (optional):

1/4 cup powdered sugar
1-2 tsp milk or lemon juice (adjust to desired consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. This step helps to create the flaky texture of the scones.
Add the Wet Ingredients: In a separate small bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring until just combined. Be careful not to overmix—scone dough should be lumpy.
Fold in the Blackberries: In a small bowl, toss the blackberries with 1 tablespoon of flour to prevent them from sinking into the dough. Gently fold the blackberries into the scone dough, being careful not to crush the berries.
Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. You can either cut the dough into wedges (like a pie) or use a round biscuit cutter to make individual scones.
Bake the Scones: Place the scones onto the prepared baking sheet, leaving a little space between them. Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
Make the Glaze (Optional): While the scones are baking, make the glaze by whisking together powdered sugar and a small amount of milk or lemon juice. Drizzle the glaze over the scones once they’ve cooled slightly.
Serve: Allow the scones to cool for a few minutes on a wire rack before serving. They are best enjoyed fresh but can be stored for a few days in an airtight container.

Servings and Timing

This recipe makes 8 scones.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Lemon-Blueberry Scones: Swap blackberries for blueberries and add the zest of 1 lemon to the dough for a bright, citrusy twist.
Mixed Berry Scones: Use a combination of blackberries, raspberries, and blueberries for a mixed berry scone.
Gluten-Free Scones: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour.
Add-ins: You can add 1/2 cup of chopped nuts (like almonds or walnuts) or a handful of chocolate chips for added texture and flavor.
Vegan Scones: Replace the butter with a non-dairy butter substitute, use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) in place of the egg, and use non-dairy milk.

Storage/Reheating

Storage: Store leftover scones in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, wrap the scones tightly in plastic wrap and then in foil. Store in a freezer-safe bag or container for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to warm them through.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work fine, but be sure to thaw them completely and drain any excess liquid. Toss them with flour as you would fresh berries to avoid the dough getting too wet.

Can I skip the glaze?

Yes, the glaze is optional. The scones are still delicious on their own, with their natural sweetness from the berries and a light, buttery flavor.

Can I make these scones ahead of time?

Yes, you can prepare the dough and freeze the unbaked scones. Once frozen, transfer them to a freezer-safe bag. When ready to bake, just place the frozen scones directly on a baking sheet and bake as directed, adding an extra 5-10 minutes to the cooking time.

Why are my scones dense?

Scones can become dense if overmixed. Be sure to mix the wet and dry ingredients gently and just until combined, leaving some lumps in the dough.

Can I add other fruit to the scones?

Absolutely! You can experiment with other fruits like raspberries, strawberries, or peaches. Just be sure to toss them with flour before adding them to the dough to prevent them from sinking.

How do I know when my scones are done?

The scones are done when they are golden brown on top and a toothpick inserted into the center comes out clean. They should also feel firm to the touch but still slightly soft inside.

Can I use a different type of flour?

You can substitute whole wheat flour or a gluten-free flour blend if desired. Whole wheat flour will yield denser scones, while gluten-free flour can be used with good results by using a 1-to-1 substitute.

Conclusion

These Blackberry Scones are a perfect treat for any occasion—whether it’s a leisurely weekend breakfast or an afternoon tea. With a buttery, crumbly texture and a burst of juicy blackberries in each bite, they’re a delightful combination of sweet and slightly tangy. Add the optional glaze for a bit of extra sweetness, or enjoy them plain with a cup of tea or coffee. They’re quick and easy to make, and the result is a batch of homemade scones that are sure to impress everyone who tastes them.

Jane