Blackberry Scones
Recipe from Two Peas and Their Pod
These tender blackberry scones are bursting with fresh berries and finished with a rich vanilla bean glaze. Easy to make and perfect for any morning!
Servings: 8
Calories: 322kcal
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 1/2 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
If your blackberries are large, you can cut them in half. Fold in gently so they don’t turn the batter purple. You can also use frozen blackberries, do not thaw them!
How to Store:
- 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
Calories: 322kcal | Carbohydrates: 54g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 241mg | Potassium: 259mg | Fiber: 2g | Sugar: 20g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 2mg