Blackberry Scones
These easy Blackberry Scones are tender, buttery, lightly sweet, and packed with fresh, juicy berries.
Servings: 8 scones
Ingredients
Scones
- 3 cups (423g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) salted butter frozen or very cold
- 1 large egg beaten
- 1 1/4 cups (300g) heavy cream + extra for brushing on top
- 1 cup blackberries fresh or frozen*
- Coarse sugar for sprinkling
Optional Honey Butter Glaze
- 1/3 cup honey
- 1/4 cup salted butter
Instructions
- Preheat oven to 375℉ (191℃).
- In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together to combine.3 cups (423g) all-purpose flour, 1/3 cup (67g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the cold butter by grating it on the large holes of a box grater and tossing with the flour mixture to coat or by cutting it in with a pastry cutter until only pea-sized pieces of cold butter remain. It is important that the butter stay cold at all times.1/2 cup (113g) salted butter
- In another bowl, whisk the egg and cream together. Pour the wet ingredients into the flour mixture and stir with a fork just until a shaggy dough starts to come together. It is okay if there are still some dry spots.1 large egg, 1 1/4 cups (300g) heavy cream
- Sprinkle the blackberries over the dough and lightly knead the dough to incorporate the berries, being careful not to crush them too much. *If using frozen berries, toss them with a couple teaspoons of flour first so they don't streak the dough.1 cup blackberries
- Turn out the scone dough onto a sheet of parchment paper or plastic wrap and pat into a circle about 1" thick. Cut into 8 wedges with a sharp knife or bench scraper, then transfer to a parchment-lined baking sheet.
- Brush each scone with a little cream using a pastry brush and sprinkle with coarse sugar. Bake for 25-30 minutes, until the scones are golden brown. Remove from oven. Serve warm or continue with the next step to add a honey butter glaze.Coarse sugar
- While the scones are baking, make the glaze (if desired) by microwaving the honey and butter in a microwave safe bowl for 1-1/2 minutes. When the scones are done baking, remove them from the oven and brush with half of the honey butter glaze, then cool for 15 minutes, and brush again with the remaining glaze. Serve warm.1/3 cup honey, 1/4 cup salted butter
Notes
- Storing: Scones are best served warm and fresh out of the oven, although you can make them ahead and reheat in a low oven. But they really are best when eaten within a day or two of making them. Store them in an airtight container at room temperature.
- Freezing: You can freeze baked scones for up to 3 months, then thaw them on the counter and warm them in the microwave or oven.
- Freezing unbaked scones: You can also shape the scone dough and freeze the scones individually on a baking sheet for about an hour before wrapping them and transferring to a resealable freezer-safe bag for longer term storage. Freeze for up to 3 months, then thaw them in the fridge overnight and bake the next day for the regular amount of time. Or you can bake them straight from frozen, although you will need to add 3-5 minutes to your bake time.
- Variations: This cream scone base really works for almost any fruit scone variation you would like to make—blueberry scones, raspberry scones, peach scones, cherry scones, and so on. The important thing to know about adding fruit to scones is to just fold in the fruit right at the very end when the scone dough has almost completely come together. Blackberries and raspberries are delicate and can become a squishy mess if you work them into the dough too much. You could also add lemon, lime, or orange zest along with your favorite fruit.
Nutrition
Serving: 1scone | Calories: 543kcal | Carbohydrates: 59g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 495mg | Potassium: 128mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1147IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 3mg
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