A delightful balance of tender crumb, juicy fruit, and golden crust—these blackberry scones are a cozy, homemade brunch essential.
🎉 Introduction
Few things elevate a morning like a warm, freshly baked scone—and these Blackberry Scones are the perfect way to bring bakery-quality flavor right into your kitchen. Buttery, lightly sweet, and studded with juicy blackberries, they’re ideal for brunch, afternoon tea, or any moment that calls for a little indulgence. 🫐☕️🥐
Best of all, they’re incredibly easy to make—no mixer required, just a few simple ingredients and 30 minutes of your time. Whether served with jam and clotted cream or enjoyed plain with coffee, these scones never disappoint.
🛒 Ingredients
🧈 Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional for warmth)
🥛 Wet Ingredients
- ½ cup unsalted butter, cold and cubed
- ⅔ cup heavy cream (plus more for brushing)
- 1 large egg
- 1 tsp vanilla extract
🍇 Add-ins
- 1 cup fresh or frozen blackberries (cut in half if large)
- Optional: coarse sugar for topping
👩🍳 Directions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Step 3: Cut in Butter
- Add cold, cubed butter to the flour mixture.
- Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Step 4: Add Wet Ingredients
- In a small bowl, whisk together heavy cream, egg, and vanilla.
- Pour into the flour mixture and stir gently just until combined.
- Fold in the blackberries carefully to avoid overmixing or crushing them.
Step 5: Shape & Cut
- Turn dough onto a floured surface. Gently shape into a disc about 1-inch thick.
- Cut into 8 wedges and place on the prepared baking sheet, spaced slightly apart.
Step 6: Bake
- Brush tops with a bit of cream and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until tops are golden and scones are cooked through.
- Cool slightly before serving warm or at room temperature.
🍽️ Servings & Timing
- Servings: 8 scones
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Total Time: ~30 minutes
🥄 Variations
- Lemon Zest: Add 1 tsp lemon zest to the dough
- Glazed: Drizzle cooled scones with simple lemon or vanilla glaze
- Nutty: Add ½ cup chopped walnuts or almonds
- Whole Grain: Substitute half the flour with whole wheat for a heartier texture
- Mini Scones: Divide dough into two discs and cut 8 smaller wedges
🧊 Storage & Reheating
- Room Temp: Store in airtight container for up to 2 days
- Fridge: Keep up to 5 days
- Freezer: Freeze individually wrapped scones for up to 2 months
- Reheat: Warm in oven at 300°F for 5–8 minutes or microwave 15–20 seconds
❓ 10 FAQs
- Can I use frozen blackberries?
Yes—use directly from frozen to prevent bleeding. - Why is my dough sticky?
Add a bit more flour while shaping if needed, but don’t overwork. - Do I need to chill the dough?
Not necessary, but chilling before baking can help scones hold shape. - Can I use milk instead of cream?
Heavy cream gives richness, but whole milk can work in a pinch. - How do I avoid flat scones?
Don’t overmix, and make sure your baking powder is fresh. - What if I don’t have a pastry cutter?
Use your fingertips or two knives in a crisscross motion. - Can I make the dough ahead?
Yes—refrigerate overnight and bake fresh in the morning. - Are scones supposed to be dry?
No—these are moist and tender when made correctly. - Can I shape them into rounds?
Absolutely—use a biscuit cutter or glass for round scones. - What’s best to serve with them?
Butter, clotted cream, jam, honey, or simply a hot cup of tea!
🏁 Conclusion
These Blackberry Scones are everything a great scone should be—tender, buttery, and bursting with flavor. Whether you’re planning a Sunday brunch, hosting afternoon tea, or just treating yourself, these little gems are sure to brighten the day. 🫐✨
Whip up a batch, share with loved ones, or stash a few in the freezer for when the craving strikes—no regrets, only buttery, berry goodness.
Brunch Favorite Blackberry Scones – Buttery, Flaky & Bursting with Berries
Few things elevate a morning like a warm, freshly baked scone—and these Blackberry Scones are the perfect way to bring bakery-quality flavor right into your kitchen. Buttery, lightly sweet, and studded with juicy blackberries, they’re ideal for brunch, afternoon tea, or any moment that calls for a little indulgence. 🫐☕️🥐
Best of all, they’re incredibly easy to make—no mixer required, just a few simple ingredients and 30 minutes of your time. Whether served with jam and clotted cream or enjoyed plain with coffee, these scones never disappoint.
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Method
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Step 3: Cut in Butter
- Add cold, cubed butter to the flour mixture.
- Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Step 4: Add Wet Ingredients
- In a small bowl, whisk together heavy cream, egg, and vanilla.
- Pour into the flour mixture and stir gently just until combined.
- Fold in the blackberries carefully to avoid overmixing or crushing them.
Step 5: Shape & Cut
- Turn dough onto a floured surface. Gently shape into a disc about 1-inch thick.
- Cut into 8 wedges and place on the prepared baking sheet, spaced slightly apart.
Step 6: Bake
- Brush tops with a bit of cream and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until tops are golden and scones are cooked through.
- Cool slightly before serving warm or at room temperature.
Notes
🥄 Variations
Lemon Zest: Add 1 tsp lemon zest to the dough Glazed: Drizzle cooled scones with simple lemon or vanilla glaze Nutty: Add ½ cup chopped walnuts or almonds Whole Grain: Substitute half the flour with whole wheat for a heartier texture Mini Scones: Divide dough into two discs and cut 8 smaller wedges 🧊 Storage & Reheating
Room Temp: Store in airtight container for up to 2 days Fridge: Keep up to 5 days Freezer: Freeze individually wrapped scones for up to 2 months Reheat: Warm in oven at 300°F for 5–8 minutes or microwave 15–20 seconds ❓ 10 FAQs
Can I use frozen blackberries?
Yes—use directly from frozen to prevent bleeding. Why is my dough sticky?
Add a bit more flour while shaping if needed, but don’t overwork. Do I need to chill the dough?
Not necessary, but chilling before baking can help scones hold shape. Can I use milk instead of cream?
Heavy cream gives richness, but whole milk can work in a pinch. How do I avoid flat scones?
Don’t overmix, and make sure your baking powder is fresh. What if I don’t have a pastry cutter?
Use your fingertips or two knives in a crisscross motion. Can I make the dough ahead?
Yes—refrigerate overnight and bake fresh in the morning. Are scones supposed to be dry?
No—these are moist and tender when made correctly. Can I shape them into rounds?
Absolutely—use a biscuit cutter or glass for round scones. What’s best to serve with them?
Butter, clotted cream, jam, honey, or simply a hot cup of tea! 🏁 Conclusion
These Blackberry Scones are everything a great scone should be—tender, buttery, and bursting with flavor. Whether you’re planning a Sunday brunch, hosting afternoon tea, or just treating yourself, these little gems are sure to brighten the day. 🫐✨ Whip up a batch, share with loved ones, or stash a few in the freezer for when the craving strikes—no regrets, only buttery, berry goodness.
Lemon Zest: Add 1 tsp lemon zest to the dough Glazed: Drizzle cooled scones with simple lemon or vanilla glaze Nutty: Add ½ cup chopped walnuts or almonds Whole Grain: Substitute half the flour with whole wheat for a heartier texture Mini Scones: Divide dough into two discs and cut 8 smaller wedges 🧊 Storage & Reheating
Room Temp: Store in airtight container for up to 2 days Fridge: Keep up to 5 days Freezer: Freeze individually wrapped scones for up to 2 months Reheat: Warm in oven at 300°F for 5–8 minutes or microwave 15–20 seconds ❓ 10 FAQs
Can I use frozen blackberries?
Yes—use directly from frozen to prevent bleeding. Why is my dough sticky?
Add a bit more flour while shaping if needed, but don’t overwork. Do I need to chill the dough?
Not necessary, but chilling before baking can help scones hold shape. Can I use milk instead of cream?
Heavy cream gives richness, but whole milk can work in a pinch. How do I avoid flat scones?
Don’t overmix, and make sure your baking powder is fresh. What if I don’t have a pastry cutter?
Use your fingertips or two knives in a crisscross motion. Can I make the dough ahead?
Yes—refrigerate overnight and bake fresh in the morning. Are scones supposed to be dry?
No—these are moist and tender when made correctly. Can I shape them into rounds?
Absolutely—use a biscuit cutter or glass for round scones. What’s best to serve with them?
Butter, clotted cream, jam, honey, or simply a hot cup of tea! 🏁 Conclusion
These Blackberry Scones are everything a great scone should be—tender, buttery, and bursting with flavor. Whether you’re planning a Sunday brunch, hosting afternoon tea, or just treating yourself, these little gems are sure to brighten the day. 🫐✨ Whip up a batch, share with loved ones, or stash a few in the freezer for when the craving strikes—no regrets, only buttery, berry goodness.
