Blackberry Scones
Published on July 25, 2025
Quick Summary
These Blackberry Scones are tender, buttery, and filled with bursts of juicy berries. Made with buttermilk for extra moisture and topped with a vanilla bean glaze and crunchy turbinado sugar, they’re the perfect balance of rustic and refined—ideal for breakfast, brunch, or a sweet afternoon treat.
Pin this now to find it later
Pin ItSoft & Buttery Blackberry Scones with Vanilla Bean Glaze
There’s just something about a slow summer morning that makes me want to bake up something special. These Blackberry Scones with vanilla bean glaze are one of my favorite treats to make when blackberries are in season; juicy, sweet, and so good tucked inside a soft, buttery scone.
I love a good scone: golden on the outside, tender and moist on the inside. This version gets its rich texture from tangy buttermilk and is packed with fresh blackberries. The real magic, though, is in the glaze. It’s made with vanilla bean paste, so you get that deep vanilla flavor and those pretty flecks, without the hassle of scraping a pod. It feels a little fancy, but it’s the kind of fancy that’s still simple.
I’ve made these for brunches, weekend guests, and even just a regular weekday, my family and friends love them, they’re always a hit. And if you want to serve them for dessert, top with whipped cream or ice cream with extra blackberries–kind of like a shortcake situation. SO good!
Ingredients (with Helpful Notes)
- All-purpose flour: Spoon and level to avoid packing too much flour, which can make the scones dry.
- Granulated sugar: Just enough to balance the tart blackberries without making the scones overly sweet.
- Baking powder: Helps the scones rise and get that fluffy, tender crumb.
- Baking soda: Works with the buttermilk for an extra lift and lightness.
- Cold unsalted butter: Cold butter = flaky scones.
- Fresh blackberries: Use firm, ripe berries so they don’t fall apart when mixed. You can use frozen blackberries, but they might turn the scones slightly purple. Don’t thaw them!
- Buttermilk: Adds moisture and a subtle tang that makes these scones extra tender.
- Egg: Helps bind the dough and adds richness for a more tender scone.
- Vanilla bean paste: I like using vanilla bean paste for maximum vanilla flavor. I put a little in the scones and in the glaze.
- Confectioner’s sugar: The base of the glaze, smooth and sweet.
- Milk or heavy cream (for glaze): A few splashes to achieve a glaze that you can drizzle over the scones.
- Turbinado sugar: I like to sprinkle the sugar on top before baking to give the scones a nice, sugary crunch.
Tips for Making Blackberry Scones
- Start with cold butter. Cold butter is key for flaky layers. Cube it and pop it in the fridge or freezer while you mix the dry ingredients.
- Don’t overwork the dough. Mix just until it comes together. Overmixing can lead to tough, dry scones.
- Gently fold in the blackberries. If they’re very soft, chill or freeze them slightly to keep them from bursting and staining the dough. If you have huge blackberries, you can cut them in half.
- Shape with care. Pat the dough into a round about 1-inch thick. Use a sharp knife to cut into equal triangles.
- Freeze before baking. For extra flaky scones, pop them in the freezer for 15-20 minutes before baking. This helps the butter stay cold, which creates flaky layers and it also helps the scones hold their shape in the oven.
- Bake until lightly golden. The tops should be set and the scones should be lightly golden brown around the edges and on the bottom. Don’t over bake!
- Cool before glazing. Let the scones cool for 10–15 minutes before drizzling the vanilla bean glaze so it sets instead of melting off.
- For the glaze: Whisk confectioner’s sugar, milk or cream, and vanilla bean paste until smooth and smooth.
Blackberry Scones
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup cold buttermilk, plus more for brushing the tops
- 1 large egg
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 1/4 cups blackberries*
- 2 tablespoons turbinado sugar, for sprinkling on scones
For the vanilla glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla bean paste or pure vanilla extract
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together ½ cup buttermilk, egg, and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix.
- Gently fold in the blackberries.
- Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a circle by patting the dough and gently pressing the dough. You want the scones to be about 1-inch thick. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking. Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional buttermilk. Sprinkle the scones with turbinado sugar.
- Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners’ sugar, heavy cream (or milk), and vanilla extract together.
- Drizzle the glaze over the scones. Enjoy!
Notes
- Room Temperature: They are best the day they are made, but you can store cooled scones in an airtight container for up to 2 days.
- Freezing baked scones: Freeze unglazed scones in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven at 350°F for 10–12 minutes. Add glaze after reheating.
- Freezing the dough: Shape and cut the scones, then freeze on a baking sheet. Once solid, transfer to a freezer-safe bag. Bake from frozen, just add 2–3 extra minutes to the baking time.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
