Description

These blackberry scones are a delightful treat featuring fresh blackberries and a buttery, flaky texture. Perfect for breakfast or as a tasty snack, they are simple to make and incredibly satisfying—a must-try for homemade recipe lovers!

Ingredients

Scale

2 cups (10 oz/284 g) all-purpose flour
¼ cup (2 oz/57 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 oz/115 g) butter, cold and diced
1 cup (5oz/142g) fresh blackberries, cut into halves
⅔ cup (5 fl oz/150 ml) buttermilk
1 tablespoon vanilla extract
egg wash
1 cup (4oz/115g) powdered sugar, sifted
3 tablespoons (1 ½ oz/45 g) butter, melted
1 teaspoon vanilla bean paste
1–2 tablespoons milk

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Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Use a pastry blender or your fingers to rub the cold butter into the flour mixture until it looks like coarse breadcrumbs. Gently fold in the blackberries.
In a small jug, mix the buttermilk and vanilla extract. Pour this mixture into the flour mixture and stir until the dough starts to come together.
Transfer the dough onto the prepared baking sheet. Press it into a circle that is 1-inch thick and about 7 inches in diameter.
Cut the circle into 8 wedges, separating them slightly so they have room to expand during baking.
Brush the tops with the egg wash, then bake for 20-22 minutes until golden brown and firm when pressed. Allow to cool on a wire rack.

Notes

Ensure your butter is cold for better texture in the scones.
You can substitute other berries if blackberries are not available.
These scones taste wonderful served with a dollop of cream or jam.

Nutrition

Serving Size: 1 scone
Calories: 300
Sugar: 10g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg