These blackberry scones are tender, buttery and packed with juicy blackberries! They are an easy to make, lightly sweetened treat that goes perfect with tea and coffee!
We love a good scone around here! They are perfect for breakfast or an afternoon tea (more likely coffee for me), and so simple to make. I especially love that I incorporate my favourite fruit into it.
Berries are at the top of my list as my favourite fruit to eat! And I especially love blackberries! On our last shopping trip, I bought loads of berries and have been enjoying snacking on them. I just had to incorporate the gorgeous blackberries I picked up into these delicious scones!
I love making scones and make them pretty often because they are so darn easy to do. If you have a food processor, this recipe is a cinch to make and literally takes only minutes (10 to be precise). No, really.
If you don’t have a food processor, you can use a pastry cutter or two butter knives to incorporate the butter, so don’t worry!
Ingredients in Blackberry Scones
- Flour: All purpose flour.
- Sugar: granulated sugar is used in the dough as well as sprinkled over the scones before baking. If you are making the optional glaze, you will also need confectioners sugar (aka icing sugar or powdered sugar).
- Baking powder: leavener.
- Salt: A little salt is added to the dough to enhance the flavor.
- Butter: cold unsalted butter. It’s important that the butter is cold as that is what helps achieve the tender texture. If you find the butter is warming up as you handle it, pop the dough in the fridge to help keep it cold. Once the cold butter in the dough begins to heat up in the oven, it will create those teeny pockets in the scones that make the inside so tender and delicious.
- Egg: To enrich the dough.
- Milk: I use a mixture of milk and yogurt for my scones instead of heavy cream.
- Greek Yogurt: I opt for a vanilla flavored yogurt but you can use plain as well.
- Vanilla extract: flavor.
- Blackberries: fresh blackberries are added to the dough for pops of flavor. I don’t recommend using frozen blackberries as they tend to add too much moisture to the dough.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Blackberry Scones
- Mix dry ingredients. In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly.
- Cut in the butter. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- Add the wet ingredients. In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Form disks. Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the blackberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc,working gently and being careful not to overwork and mash up the blackberries too much (a little mashed up is good).
- Slice and bake. Cut the dough into 8 scones using a biscuit cutter and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15-20 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
- Glaze. In a bowl, add the confectioners sugar and milk. Stir to form the glaze. Drizzle the glaze over the scones.
Tips for making delicious blackberry scones
Tip #1: Be careful not to overwork the dough. The blackberries will burst a bit as you form the disc. That’s okay but you don’t want to overmash them and end up with a purple looking dough. It will taste just as yummy but won’t be as visually pleasing.
Tip #2: Use small firm, fresh berries to prevent over smushing them. If they are over ripe and already going soft and squishy, all the juice will run into the dough.
Storing Scones
Scones are always better when they are freshly baked but will keep short term if stored correctly. To store leftover scones, allow them to cool completely and then transfer them to an airtight container. Store them at room temperature short term (for a day or 2). For longer storage, place them in a freezer bag or freezer safe container and freeze them. When you want to enjoy a scone, simply let it thaw and enjoy! You can also pop them in the oven at a low temperature to warm them up a bit.
I hope you enjoy these delicious little treats as much as I do!
Bon appetit!
-Cathy
You may also like:
Strawberry Scones
Blackberry Coffee Cake
Blackberry Scones
Ingredients
Scones
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter cold, cubed
- 1 large egg
- 1/4 cup milk
- 1/4 cup Greek Yogurt vanilla flavoured
- 1/2 teaspoon vanilla extract
- 3/4 cup blackberries
- 1 tablespoon milk
- 1 tablespoon sugar
Glaze
- 1 1/2 cups confectioners sugar (icing sugar or powdered sugar)
- 2 tablespoons milk
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the blackberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc,working gently and being careful not to overwork and mash up the blackberries too much (a little mashed up is good).
- Cut the dough into 8 scones using a biscuit cutter and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15-20 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
- In a bowl, add the confectioners sugar and milk. Stir to form the glaze. Drizzle the glaze over the scones.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
