Flaky Blackberry Scones - Rise and Bake with Julie

Prep:15

Cook:20

Total:35

Yield: scones

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

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.

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.

Serving: 1scone

Servings: scones