Blackberry Scones

Breakfast is better with blackberry scones, right out of the oven. Prep the dry ingredients the night before, then add the blackberries and cream just before popping them into the oven. Serve with butter, jam or clotted cream, oh my!


  • Dough ___
  • 2 cups flour (plus two tablespoons)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 4 tbsp cold grated butter
  • 2 cups washed and dried blackberries
  • 1 1/4 heavy cream
  • For brushing on top ___
  • 2 tbsp melted butter
  • 2 tbsp coarse white sugar


  1. Preheat oven to 375 F
  2. In a large bowl combine 2 cups of the flour, baking powder, salt and sugar and mix well. Add the grated butter and gently mix in.
  3. In a smaller bowl, combine the blackberries with the 2 tablespoons flour and gently fold into the flour and butter mixture. Add the heavy cream and mix gently just until mixture comes together and forms a ball of dough.
  4. Line a baking sheet with parchment paper and transfer the dough to the baking sheet.
  5. Gently pat the dough into a 10-inch circle. Brush the top with the melted butter and sprinkle evenly with coarse white sugar. With a knife score the top to create 8 equal wedges
  6. Bake for 25 minutes or until golden brown. Separate into wedges to serve.
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