Fresh & Flaky Blackberry Scones
Hey there, baking friends! There’s nothing like the taste of summer in a warm, buttery scone packed with juicy blackberries. These blackberry scones are my go-to when I want something cozy yet not too sweet—perfect for a lazy weekend breakfast or an afternoon snack with friends. I’ve tweaked this recipe to make them super easy, even with those juicy quartered blackberries that can make the dough a bit tricky (yep, I’ve been there!). Plus, for those of you who love a little extra sweetness, I’ve added an optional dreamy blackberry glaze that takes these scones to the next level.
Why You’ll Love These Blackberry Scones
- Balanced Flavor: Subtly sweet with tart blackberries, they’re versatile enough for breakfast or dessert.
- Flaky Texture: Cold butter and a light hand with the dough create those perfect, buttery layers.
- Customizable: Keep them simple or add a blackberry glaze for extra sweetness.
- Summer Vibes: Fresh blackberries make these scones a celebration of summer.
Tips to Make It Easy
- Those Juicy Berries: Quartered blackberries can make the dough wet and cause the blackberries to bleed a little but more. To remedy, just toss them in flour.
- Refrigerate: If the dough still feels sticky, pop it in the fridge for 10–15 minutes before shaping or lightly dust the dough with flour to prevent sticking.
- Fresh is Best: I love fresh blackberries for that bright flavor, but frozen (unthawed) work too—just don’t skip the flour step.
- Keep It Cold: Cold butter is your flaky-scone secret weapon, so don’t let it sit out too long.
- Use Your Hands: I prefer to pinch my cubed cutter with my hands and break the butter apart to resemble the coarse mix below.
- Storing: Keep scones in an airtight container for up to 2 days or freeze for a month. Pop them in a 350°F oven for 5–7 minutes to warm them up.
Why This Recipe Works
The key to these scones is balance. The flour-coated blackberries prevent a soggy dough, while the cold butter ensures a tender, flaky texture. The sugar is just enough to complement the tart blackberries without overwhelming them. For those who crave an even sweeter scone, the optional blackberry glaze adds a fruity pop.
How to Enjoy These Scones
- Classic Vibes: Slather with butter or clotted cream and a spoonful of blackberry jam.
- Morning Treat: Pair with a steaming cup of coffee or tea for a cozy start to your day.
- Fancy Dessert: Drizzle that blackberry glaze on top and serve with a scoop of vanilla ice cream—pure bliss!
These blackberry scones are the perfect way to enjoy summer’s bounty, with a texture and flavor that’ll keep you coming back for more. Try them out, share with friends, and let me know how they turn out in the comments below! If you’d like to try some of our family’s favorite scones, check them out here.
Have a favorite scone variation or glaze idea? I’d love to hear about it!
Happy baking!
Flaky Blackberry Scones
Print Recipe
Ingredients
Dough
- 2 cups unbleached all-purpose flour, spooned & leveled 240g
- ⅓ cup granulated sugar 65g
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp salted butter, cold and cubed 85g
- 6 tbsp heavy cream 90g
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blackberries, quartered 150g
- 1 tbsp unbleached all-purpose flour, for tossing blackberries for tossing blackberries
- 1 tbsp coarse sugar, for sprinkling – optional for sprinkling, optional
Glaze (Optional)
- 3-4 blackberries
- ½ cup powdered sugar 60g
Instructions
- Preheat Oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in Butter: Add cold butter cubes. Using a pastry cutter or fingers, work butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces.
- Prepare Blackberries: In a small bowl, gently toss quartered blackberries with 2 teaspoons of flour to coat lightly. This helps absorb excess juice.
- Combine Wet Ingredients: In a small bowl, whisk 6 tbsp heavy cream, egg, and vanilla extract.
- Form Dough: Pour wet ingredients into dry. Stir gently with a spatula until just combined. Fold in flour-coated blackberries carefully to minimize juice release.
- Shape Scones: Turn dough onto a lightly floured surface. Pat into an 8-inch circle, about 1-inch thick. If dough feels sticky, sprinkle a little flour on top. Cut into 8 wedges.
- Arrange and Brush: Place wedges on prepared baking sheet, 2 inches apart. Brush tops lightly with heavy cream and sprinkle with coarse sugar, if using.
- Bake: Bake for 18–22 minutes, until golden brown and a toothpick comes out clean.
- Cool and Serve: Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
- Blackberry Glaze: Mash 3-4 blackberries, and mix with ½ cup powdered sugar. Mash more blackberries into the glaze if needed for consistency. Drizzle over slightly cooled scones.
Notes
- Those Juicy Berries: Quartered blackberries can make the dough wet and cause the blackberries to bleed a little but more. To remedy, just toss them in flour.
- Refrigerate: If the dough still feels sticky, pop it in the fridge for 10–15 minutes before shaping or lightly dust the dough with flour to prevent sticking.
- Fresh is Best: I love fresh blackberries for that bright flavor, but frozen (unthawed) work too—just don’t skip the flour step.
- Keep It Cold: Cold butter is your flaky-scone secret weapon, so don’t let it sit out too long.
- Storing: Keep scones in an airtight container for up to 2 days or freeze for a month. Pop them in a 350°F oven for 5–7 minutes to warm them up.
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