Blackberry Scones
User Reviews
4.9
Blackberry Scones
Description
These scones use all-purpose flour and leavening agents to create lift and crumb. Cold butter is cut into flour until pea-sized pieces remain, which helps achieve flakiness as they bake. The wet ingredients—beaten egg and heavy cream—combine with flour to form a shaggy dough. Incorporating whole blackberries preserves their texture and prevents overly staining the dough.
The dough is rolled or patted into a rectangle or round, then cut into wedges. Brushing with cream and sprinkling coarse sugar before baking encourages a golden crust with a slight crunch. The optional honey butter glaze combines honey and butter to enrich and sweeten the scones after baking.
Scones are best served warm and fresh but can be reheated or frozen. The notes advise storing in airtight containers, freezing baked or unbaked scones, and provide instructions for thawing and baking from frozen. This recipe is ideal for breakfast or tea times, featuring tender crumb and fruity bursts from blackberries.
Ingredients
Scones
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter cold and cut into cubes, salted
- 1 egg beaten, large
- 1 1/4 cups heavy cream
- sugar for sprinkling, coarse
- 1 cup blackberry fresh or frozen
Optional Honey Butter Glaze
- 1/3 cup honey
- 1/4 cup butter salted
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together to combine. Add the cold butter, cutting it in with a pastry cutter, using your fingers or a food processor, or grating it in and tossing to coat with the flour mixture until only pea-sized pieces of cold butter remain.
- In a separate bowl, whisk the egg and cream together, then pour into the flour mixture and mix with a fork, just until a shaggy dough comes together. Sprinkle the berries over the dough and lightly knead the dough in bowl 2-3 times just to combine, being careful not to crush the berries too much. *If using frozen berries, toss them with a couple teaspoons of flour first so they don't streak the dough too much.
- Turn out the scone dough onto a lightly floured surface and pat into a long, 1"-thick rectangle or round. Cut into 8 wedges with a sharp knife or bench scraper, then transfer to a parchment-lined baking sheet. Brush each scone with a little cream using a pastry brush and sprinkle with coarse sugar. Bake for 25-30 minutes, until the scones are golden brown. Remove from oven. Serve warm or continue with the next step to add a honey butter glaze.
- While the scones are baking, make the glaze (if desired) by microwaving the honey and butter in a microwave safe bowl for 1-1/2 minutes. When the scones are done baking, remove them from the oven and brush with half of the honey butter glaze, then cool for 15 minutes, and brush again with the remaining glaze. Serve warm.
Notes
- Scones taste best fresh and warm, ideally within one to two days of baking.
- Store scones in an airtight container at room temperature to maintain freshness.
- Baked scones can be frozen for up to three months and reheated in the oven or microwave.
- You can freeze shaped but unbaked scone dough by placing them on a tray before transferring to a freezer bag; bake from thawed or frozen with adjusted baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 543kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 495mg | 21% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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