Blackberry Scones

Name: Blackberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 1/2 cup unsalted butter, frozen; 1 cup blackberries, cut into quarters; 2/3 cup buttermilk; 1 tbsp vanilla extract

This post may contain affiliate links. Please read my disclosure.

This blackberry scones recipe is loaded with fresh blackberries, giving them a slightly sweet, tart and buttery taste that melts in your mouth. It is perfect for breakfast or an afternoon snack. Even better, you can have the scones ready for the oven in 15 minutes.

I'm all about scones, from chocolate chip scones to bacon cheddar scones to jam scones.

If you aren't familiar with scones, they are pretty much biscuits with a little bit of sugar. I imagine like most Americans, I didn't have many scones growing up. But watching The Great British Baking Show constantly made me crave them.

So I got to work on creating a base recipe that works with many ingredients. And that's where these blackberry scones come into play. If you've never made them, you'd be surprised how easy they are to whip together.

You simply whisk together some dry ingredients before mixing in some buttermilk and the shaping into a disc. Just cut to size and then bake. It really isn't too complicated. Of course with this recipe, you add in blackberries which gives you pops of tart/sweet flavors throughout.

Jump to:

Why You Will Love This Recipe
Ingredient Notes
Ingredient Swaps
How to Make Blackberry Scones
Recipe FAQs
The Key to Light and Flaky Scones
Freezing Instructions
Pro Tips/Recipe Notes
Other Recommended Scone Recipes
Blackberry Scones

Why You Will Love This Recipe

Easy - With simple ingredients and straightforward steps, they are easy to bake at home.
Flaky - By incorporating shredded butter and gently folding it into the mixture, you create delectable pockets of butter throughout the scones, achieving the desired flakiness and perfect texture.
Flavorful - The sweet and tart combination of blackberries creates a delightful burst of flavor in every bite.

Ingredient Notes

All-purpose flour - All-purpose flour is ideal for creating a tender yet sturdy scone. Be sure to measure it accurately to prevent the scones from becoming dense.
Sugar - Granulated sugar adds sweetness. Adjust the amount to your taste preference.
Baking powder/soda - A combination of leavening agents that gives the scones their rise. Ensure it's fresh for the best results.
Salt - A pinch of salt enhances the flavors and balances the sweetness.
Unsalted butter - Shredding the butter distributes small pieces throughout the flour, contributing to the flaky texture you desire.
Blackberries - Fresh blackberries work best, but you can use frozen ones (do not thaw before adding to the dough). If blackberries are large, consider halving them. PS, if you have some leftover, you can always make a blackberry mojito.
Buttermilk - Moistens the dough while reacting with the leaveners to create a nice rise due to its acidity.
Vanilla extract - Adds a subtle, warm flavor that complements the blackberries.

Ingredient Swaps

Like any recipe, you can mix up some of the ingredients if needed. Some variations include:

While I use all-purpose flour, whole wheat flour can be substituted. You can also use a mix of all-purpose and whole wheat for added texture and flavor.
I use granulated sugar in the dough and to top the scones, but raw cane sugar or coconut sugar work too.
It is a blackberry scones recipe for a reason, but you can sub with another fruit like strawberries, blueberries or cherries.
Instead of buttermilk, you can use heavy cream, but you will need to omit the baking soda.

How to Make Blackberry Scones

Please note full ingredient list and instructions can be found in recipe card below.

Mixing dry ingredients in bowl and shredded butter.

Steps 1-2: Mix together the dry ingredients in a large bowl then use a cheese grater to shred the frozen butter.

Mixing butter with dry ingredients in a bowl and then folding in blackberries.

Steps 3-4: Add the butter to the flour mixture and use a pastry cutter or 2 knifes to mix in and then fold in the blackberries.

Mixing wet ingredients with dry ingredients in bowl and forming into a flat disc.

Steps 5-6: Mix the buttermilk and vanilla extract into the dry ingredients until just incorporated. Then place the dough on a floured surface and form into a disc about 1 inch thick. Cut into 8 slices.

Placing scones on baking sheet and baking.

Steps 7-8: Place the scones on a parchment-lined baking sheet. Brush with some buttermilk and add a little bit of sugar. Bake the blackberry scones at 400°F for 22-25 minutes or until golden brown on top.

Recipe FAQs

Are Scones and Biscuits the Same?

Yes and no. Scones are the British version and generally have eggs in them, where biscuits do not. However I've "Americanized" these homemade scones and taken the egg out which gives you a light, flaky texture.

What If I Don't Have Buttermilk for the Blackberry Scones?

If you don't have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.

Can I Use Frozen or Dried Blackberries in the Scones?

Yes. If using frozen, no need to thaw them. If using dried blackberries, just reduce the amount to ¾ cup.

Do I Need to Use Eggs for These Scones?

As mentioned above, eggs are commonly in scones as it gives it a richer mouthfeel. However I like a flakier scone so I omit the egg. You can replace about ¼ cup of the buttercream with an egg if you prefer.

Why is My Scone Dough Too Sticky to Handle?

If your dough is too sticky, it might be due to overmixing or not enough flour. Add a little more flour, a tablespoon at a time, until it is manageable but still slightly sticky.

Are My Blackberry Scones Done?

You can break one open to check for doneness. The interior shouldn't be doughy or wet, but slightly moist.

The Key to Light and Flaky Scones

As with anything that you bake, you do not want to overwork the dough. Use a pastry cutter or knives to get the cold butter into small crumbs.

You then use your hands to shape and pat the dough into a disc. Yes your hands will get messy, but the end product is worth it.

Freezing Instructions

You can either freeze the blackberry scones before baking or after baking.

Freeze Before Baking: Cut the scone dough into wedges than place on baking sheet and freeze for 1 hour. Once frozen, you can layer them into a bag or container. To bake from frozen, just add a few minutes to the bake time or thaw overnight and bake as directed.
Freeze After Baking: Place the baked and cooled scones on a sheet and the freeze for at least 1 hour. You can then layer them into a bag or container. Thaw on the counter or overnight in the fridge. Warm in the microwave for 30 seconds or on a baking sheet at 300°F for 10 minutes.

Pro Tips/Recipe Notes

Use frozen butter. The frozen butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
Do not overwork the dough. Mix everything until just combined or you will have tough scones.
If you want some extra crunch, fold in ½ cup of toasted slivered almonds.
For extra flakiness, chill the shaped scone dough in the freezer for 15 minutes before baking. This helps solidify the butter and relax the gluten.
Leftover blackberry scones will keep at room temperature for 2 days or in the fridge for 5 days.

Other Recommended Scone Recipes

If you’ve tried this blackberry scones recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.