Blackberry Scones
These easy Blackberry Scones are tender, buttery, lightly sweet, and packed with fresh, juicy berries.
Servings: 8 scones
Ingredients
Scones
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter cold and cut into cubes
- 1 large egg beaten
- 1 1/4 cups heavy cream
- Coarse sugar for sprinkling
- 1 cup blackberries fresh or frozen*
Optional Honey Butter Glaze
- 1/3 cup honey
- 1/4 cup salted butter
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together to combine. Add the cold butter, cutting it in with a pastry cutter, using your fingers or a food processor, or grating it in and tossing to coat with the flour mixture until only pea-sized pieces of cold butter remain.3 cups all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup salted butter
- In a separate bowl, whisk the egg and cream together, then pour into the flour mixture and mix with a fork, just until a shaggy dough comes together. Sprinkle the berries over the dough and lightly knead the dough in bowl 2-3 times just to combine, being careful not to crush the berries too much. *If using frozen berries, toss them with a couple teaspoons of flour first so they don't streak the dough too much.1 large egg, 1 1/4 cups heavy cream, 1 cup blackberries
- Turn out the scone dough onto a lightly floured surface and pat into a long, 1"-thick rectangle or round. 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.
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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