Blackberry Scones
Made with fresh blackberries, lemon zest, and buttermilk, these flaky Blackberry Scones are the perfect tart and sweet scone recipe.
Servings: 8 people
Ingredients
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- ¼ cup granulated white sugar plus slightly more for topping
- ½ teaspoon Kosher salt
- 1 lemon zested
- ½ cup unsalted butter cold, plus more for serving, if desired
- 1 egg
- ½ cup buttermilk plus slightly more for brushing
- 1 cup fresh blackberries halved lengthwise
Instructions
- Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, sugar, salt, and lemon zest.
- Cut the cold butter into small ½ inch cubes. Add the butter to the flour mixture. Working quickly, use your fingers to break the butter into pea-sized pieces, making sure each bit of flour comes in contact with the butter while doing so.
- Whisk the egg and buttermilk together. Pour into the flour mixture along with the halved blackberries. Use a rubber spatula to gently combine and form a shaggy dough. Dump the dough onto a lightly floured work surface. Very gently knead the dough until just beginning to combine. Gently form the dough into an approximately 1.5-inch thick disk. Slice into 8 triangles and place each triangle 2 inches apart on the baking sheet. Freeze for 15 minutes.
- Lightly brush each scone with buttermilk and top each scone with a pinch of sugar. Bake the scones for 18-25 minutes, or until golden brown on the bottom and slightly golden on top. Serve immediately with unsalted butter on the side, if desired.
Video
Notes
- This recipe makes 8 triangular scones.
- The dough will be slightly sticky and wet when you are forming it. You'll get a little bit of dough stuck on your hands, but it shouldn't all be stuck on you. The moisture level in the air around you will affect this. If it is too sticky, add a dusting of flour. If the dough is too dry and not forming a disk, add a tablespoon of buttermilk at a time.
- To prep ahead and freeze: Make the recipe all the way through step 4. Once frozen solid, transfer them to an airtight container and freeze them for up to 3 months. When ready to enjoy, bake them straight from frozen (note that they will take slightly longer to bake from frozen).
