Blackberry Scones

I love a moist, chewy scone with the perfect crunchy exterior. Dry scones move over. These scones have all the great things that I love about scones. The tart, juicy but sweet blackberries you find in each bite are a fun surprise.

I like to make the scones and freeze them. Then, I have them ready to bake any time I am wanting a treat. They are so good with a cup of coffee for breakfast or an afternoon snack.

Place the scones 1 1/2 inches apart on the prepared pan. Freeze for 8 minutes.

Bake, allow to cool slightly and then glaze. Enjoy!

Blackberry Scones with Buttermilk Glaze

Print Recipe
Serves: 6 Cooking Time: 17 to 19 min.

Ingredients

  • Scones:
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1/3 cup granulated sugar
  • 8 tablespoons whole milk
  • 2 eggs, divided
  • 10 tablespoons unsalted butter, frozen
  • 1 cup fresh blackberries
  • Glaze:
  • ¾ cup confectioner’s sugar
  • 2 ½ tablespoons whole buttermilk

Instructions

1

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2

In a large bowl, sift the flour and baking powder. Stir in the sugar and salt.

3

In a small bowl, whisk together the milk and 1 egg.

4

Grate the frozen butter into the flour mixture. Stir.

5

Stir in the blackberries.

6

Add the wet mixture to the flour mixture. Using your hands, work the wet mixture into the dry to form a crumbly dough. Turn out the dough onto a lightly floured surface. Using floured hands, form the dough into about a 6-inch circle.

7

Cut the dough with a floured bench scraper into 6 wedges. Place 1 ½-inches apart on the prepared pan. Freeze for 8 minutes.

8

Whisk the remaining egg in a small bowl. Brush the scones with the egg.

9

Bake for 17 to 19 minutes or until golden brown. Transfer to a wire baking rack to cool.

10

For the glaze, add the confectioner’s sugar to a small bowl. Whisk in the buttermilk until smooth.

11

Drizzle the glaze over the top of the scones.

12

Serve warm.

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