Blackberry Scones

Blackberry scones are soft and sweet on the inside with bits of tart blackberry throughout. The outside of the scone is lightly crispy and topped with a sweet, smooth glaze.

Why this recipe works

Juicy plump blackberries meet a buttery soft dough topped with a lightly sweet glaze in this blackberry scone recipe. They’re perfect for afternoon tea, brunch, or a delicious breakfast!

Blackberries are a tasty addition to baked goods. They add a bit of tartness to an already sweetened pastry, which balances out the flavors quite well. We love packing them into breakfast or brunch recipes for that reason like our braided blackberry breakfast danish or in desserts like blackberry pie squares.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – For these scones, we’re using all-purpose flour. This recipe has not had success using gluten-free flour. For a slightly healthier version, you can substitute in whole wheat flour or even try sprouted grain or spelt flour.

YOGURT – If you do not have plain yogurt, you can use vanilla yogurt or even sour cream in its place.

BUTTER – Be sure to use cold butter. As it melts into the dough in the oven it creates little steam pockets aiding in the flakiness of your scone.

How to Make Blackberry Scones

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 400 F. Grease a baking sheet and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Using a pastry cutter or two forks, cut in the cold butter until the mixture is crumbly.
4. Add in the buttermilk, yogurt and vanilla and bring together into a dough. Add in the egg and work together.
5. Fold in the fresh blackberries.
6. Turn the dough out onto a floured surface and press into a disc ½” thick.
7. Using a biscuit cutter or glass, cut as many scones out of the disc as you can. Place scones onto the greased baking sheet. Fold the dough back together, press out into a disc and cut scones out as many times as necessary until all of the dough is made into scones.
8. Place into the oven to bake for 30-35 minutes or until the scones are golden brown around the edges and baked through. Remove from the oven and place on a cooling rack to cool.
9. While the scones are cooling, make the glaze by whisking the powdered sugar and milk together in a small bowl until a smooth glaze has formed.
10. Once the scones are cool, spoon glaze onto each one. Let set for a few minutes. Serve and enjoy!

Frequently Asked Questions & Expert Tips

You can store your scones in an airtight container or Ziploc bag in the refrigerator for up to 5 days or at room temperature for 2-3 days.

These scones can be made ahead of time and stored unbaked in a Ziploc bag or air-tight container in the freezer for up to 3 weeks. Once you are ready to bake them, remove them from the freezer and allow them to thaw for about 20 minutes. The scones do not need to be completely thawed out before baking.

Yes, you can substitute blueberries, strawberries, or raspberries in place of blackberries. This dough is a fantastic base for all sorts of berry-flavored scones.

Serving Suggestions

Feel free to slather your blackberry scones in butter or jam if that’s your fancy, but know these scones pack in the Americanized butter to sugar ratio that makes them enjoyable as is, especially when topping with a glaze. You can skip the glaze and sprinkle with sugar or leave them plain as well. Enjoy them warm or at room temperature, you decide! They’re great alongside a cup of coffee or tea, as a snack, or as an on-the-go breakfast.

More Pastry Recipes

• Cream Puffs
• Blueberry Hand Pies
• Homemade Pop Tarts
• Cranberry Cream Cheese Pastries
• Rugelach
• Braided Breakfast Danish

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