These airy, melt-in-your-mouth scones are so easy to make and are a perfect treat for when you have any kind of fresh fruit on hand! It was blackberry season when I made these, so I knew it was time to try my hand at blackberry scones. They are now my favorite! The tartness of the fresh blackberries boosts the whole flavor.
Tips to keep in mind
If you left this post right now, the 2 things I’d want you to take away are; 1. When making scones-at least the American way- extra heavy cream is key! Keep adding it till your dough comes together. I don’t care if it’s twice the amount a recipe called for. Too many times I see people call for a set amount of cream, and it’s hardly enough to even dampen the flour, and then you end up with dry, hard scones. . . which is one of the reasons I was never too excited about scones till I started critiquing some things.
2. Use the freezer! Throw the butter in the freezer for 5-10 minutes before you grate it into the flour. Later on, after your dough is put together and flattened out, most recipes call for putting it in the fridge to set. But! I’ve had the most success with putting the dough in the freezer for 15+ mins. The key to having scones that keep their shape through baking is really getting them COLD and stiff!
What ingredients and equipment will I need for making blackberry scones?
- Flour
- White Sugar
- Baking Powder
- Salt
- Butter
- Heavy Whipping Cream aka Heavy Crea
- Fresh or frozen blackberries.
- Mixing bowl
- Whisk
- Cookie sheet
- Parchment paper
You can also replace the blackberries and use strawberries, raspberries, and white chocolate- the choices are endless! If you know me, I like to cook things as they come in season and quit when they go out. It gives you a natural variety so you don’t get bored of always sticking to one thing.
Blackberry Scones
These buttery, melt-in-your-mouth scones filled with tart blackberries are sure to be a hit!
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp butter (Cold)
- 1 cup heavy whipping cream
- 1/2 cup fresh or frozen blackberries
5-10 minutes before you start, throw your butter in the freezer!
Combine flour, sugar, baking powder and salt into a medium sized bowl and whisk well.
Pull butter out of freezer and grate it into flour mixture. Use a fork to cut the butter into the flour till you get a grainy texture.
Use your hands to mix in the cream, a bit at a time. Your goal is to add enough cream till your dough sticks together to form a ball. You may need more or less than 1 cup to get to that point. Be careful not to make it too soggy! Don't overwork the dough as that can result in hockey-puck scones.
Once your dough comes together and forms a ball, flatten it out into a 7 in. circle on a plate. Put it in the freezer for 15 minutes, or until stiff. Preheat your oven to 400 F.
Pull your dough out of the freezer and cut it into 8 pieces. Place them on a cookie sheet lined with parchment paper. Optional; you can brush the tops with more cream for browning and then sprinkle on some sugar.
Bake in the oven for 15-18 minutes, or until the tops start to brown.
Do scones freeze well?
They sure do! These scones are best on their first day, so if you have any leftover at the end of the day, you can freeze them and then pull them out anytime you want. They’ll taste as good as the day you made them.
I hope you enjoy these blackberry scones as much as we did, and if you loved this recipe, I’d be thrilled if you left me a review!
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