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–+ servings
A blackberry scone with a drizzle of pink icing on parchment paper.

Blackberry Scones

Author: Gail Ng
Soft and fluffy scones with crisp edges and bursts of juicy blackberries in every bite. They're topped with an optional naturally colored blackberry icing!
5 from 3 votes
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Prep Time 55 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 1 hour 30 minutes
Yield 8 scones
Category Breakfast
Cuisine American

Equipment

Ingredients
  

Scones

  • 250 g all-purpose flour
  • 100 g granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 115 g unsalted butter, cold and cubed
  • 1 large egg, cold
  • 100 g heavy cream, cold
  • 1 teaspoon vanilla extract
  • 150 g blackberries, fresh or frozen (see notes), roughly chopped
  • 1 tablespoon all-purpose flour, to coat blackberries
  • 2 tablespoons heavy cream, for brushing
  • 3 tablespoons coarse sugar, for sprinkling

Icing (optional)

  • 30 g blackberries, fresh or thawed
  • 50 g powdered sugar

Instructions
 

Scones

  • Mix dry ingredients: In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
    Left to right: dry ingredients in a mixing bowl, stirring flour mixture in a bowl.
  • Cut butter into flour: Toss the cubed butter into the flour mixture to coat. Use a dough blender or press the butter pieces in between your fingers to break them down until they become small pea-sized pieces, distributed evenly throughout the flour mixture.
    Left to right: cubes of butter in a bowl of flour, cutting butter in flour with a dough blender.
  • Mix wet ingredients: In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.
    Left to right: wet ingredients in a bowl, egg mixture whisked in a bowl with a fork.
  • Add wet to dry mixture: Make a well in the middle of the flour and butter mixture. Pour the egg mixture into the well and use your hands to mix the wet and dry ingredients together until it forms a soft, shaggy dough.
    Left to right: pouring wet mixture into dry mixture, mixing scone dough in a bowl.
  • Add blackberries: Toss the chopped blackberries in flour until coated. Add them to the dough and very gently fold them into the dough just until they're evenly distributed. Don't overmix otherwise the blackberries will bleed into the dough.
    Left to right: hand holding a bowl of blackberries coated in flour, hand holding a bowl of blackberry scone dough.
  • Press dough: Turn the dough out onto a lightly floured surface. Use your hands to press the dough together. If it's too floury and won't hold together, you can fold it onto itself 1-2 times but don't knead or overwork the dough. Press the dough into a flattened disc shape about 1" thick.
    Left to right: hands shaping scone dough into a disc, hand pressing dough to flatten.
  • Cut wedges: Use a bench scraper or knife to cut the dough into 8 wedges. Transfer the wedges to a baking sheet lined with parchment paper, leaving about 2" in between each scone.
    Left to right: cutting scone dough into wedges with a bench scraper, hand placing a wedge of scone dough on a baking sheet with other scones on it.
  • Chill and preheat: Let the entire baking sheet chill in the fridge while you preheat the oven to 400°F.
  • Brush scones: Right before baking, brush the tops of the scones with a thin layer of heavy cream. Sprinkle coarse sugar on top of the cream.
    Left to right: brushing a scone with heavy cream. sprinkling sugar on top of an unbaked scone.
  • Bake: Bake scones for 18-20 minutes or until the edges and tops are lightly golden brown. Let the scones cool on the baking sheet until firm enough to transfer to a wire rack or enjoy them warm.

Icing

  • Mash blackberries: Place the blackberries in a fine mesh sieve over a small bowl. Use the back of a spoon to mash the blackberries until the juices drip down into the bowl. Transfer 2 teaspoons of the blackberry juice to another small bowl.
    Left to right: mashing blackberries in a sieve, blackberry juice dripping from a spoon into a bowl.
  • Mix icing: To the blackberry juice, add powdered sugar and mix until it becomes a thick but pourable consistency. If it's too thick, add a bit more blackberry juice. If it's too thin, add a bit more powdered sugar.
    Left to right: pouring a spoonful of blackberry juice into a bowl of powdered sugar, blackberry icing dripping off a spoon into a bowl.
  • Drizzle: Transfer the icing to a piping bag and cut the tip off. Drizzle the icing on top of the scones.
    Left to right: piping blackberry icing on top of blackberry scones, close-up of icing on top of a scone.

Notes

Blackberries: Fresh blackberries work best. You can use frozen blackberries but keep in mind that they will make the dough wetter and a bit more difficult to work with. If using frozen berries, don't thaw them. Use them directly from frozen. Toss them in flour to coat well and work quickly to prevent them from thawing.

Nutrition

Calories: 386kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 465mg | Potassium: 100mg | Fiber: 2g | Sugar: 25g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg
Keywords berry scones, blackberry scones
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