Blackberry Scones
Tender, buttery scones bursting with juicy blackberries, topped with a sweet vanilla glaze and turbinado sugar. Perfect for breakfast, brunch, or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: Bakery / American
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
1/2 cup cold buttermilk, plus more for brushing
1 large egg
1 teaspoon vanilla bean paste or pure vanilla extract
1 1/4 cups blackberries
2 tablespoons turbinado sugar
1 cup confectioner’s sugar (for glaze)
2 tablespoons whole milk (for glaze)
1/2 teaspoon vanilla bean paste or pure vanilla extract (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk buttermilk, egg, and vanilla; pour into flour mixture and stir until just combined.
- Gently fold in blackberries.
- Turn dough onto floured surface, shape into 1-inch thick round, cut into 8 wedges, and place on baking sheet.
- Brush tops with buttermilk and sprinkle with turbinado sugar.
- Bake 18–22 minutes until golden brown.
- Cool 10 minutes; whisk glaze ingredients and drizzle over scones.
Notes
Substitute blackberries with blueberries, raspberries, or strawberries.
Add cinnamon or nutmeg to the dough for warmth.
Use lemon zest in glaze for citrus flavor.
Make mini scones for bite-sized treats.
Store in airtight container at room temperature up to 2 days; reheat gently before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://familydinnercooking.com/blackberry-scones/
