Morning times go by so fast for us that I am hardly ever able to make time for a breakfast that requires more effort than microwaving, toasting, scrambling eggs, or stirring together ready-made waffle pancake mixes… and there’s my morning secret.
But for this past week, I’ve wanted to challenge my regular morning cooking ritual, to infuse it with something different.
I found a recipe for “The Best Blackberry Scones,” and to my disappointment, it was anything but “the best.” So, on my search for a better recipe, I finally devised one myself and the results delivered.
I got the kids involved as well, using ice cream scoops as the bait.
This was also a great way to get the kids in the kitchen to help! Ice cream scoops not only help to keep your hands mess-free, but it’s plenty of fun for the kids too!
If you don’t have time in the morning, make them the night before, and freeze them either on the baking sheet or in an airtight container, so you just have to transfer them to the oven. We love make-ahead meals and this just adds a simple baking component.
These would also be delicious slathered with a bit of homemade lemon curd!
- 1 large egg
- 1/2 cup cold buttermilk
- 1 2/3 cups all purpose flour
- 1 1/3 cups old fashioned oats
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1 1/4 cup fresh or frozen blackberries or raspberries or blueberries
- 10 tablespoons cold unsalted butter about 1 stick plus two tablespoons
- Preheat the oven to 400°F and place the rack in the center of the oven. Line a baking sheet with parchment paper or foil and set aside.
- Stir the eggs and buttermilk together and set aside.
- Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
- Using a box grater, quickly grate the butter until it is all shredded. Add to the dry ingredients, using your fingers or a pastry blender to quickly incorporate the butter and flour mixture.
- Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Add the berries.
- Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula about 8 to 10 times. Turn the dough out onto a lightly floured work surface and press it until you have a circle that is about 1 1/2 inches thick. Use a 1/4 cup ice cream scoop to portion out 16 to 18 scone dough balls.
- Bake for 20 - 22 minutes, or until their tops are golden and relatively firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.
Cooking by the Numbers…
Step 1 – Prepare the Ingredients
Set out a large egg, chilled buttermilk, all-purpose flour, old fashioned oats, granulated sugar, baking powder, baking soda, salt, nutmeg, fresh or frozen blackberries, and cold, unsalted butter.
Using an electric spice grinder or a blade type coffee grinder, grind the nutmeg into a fine powder. One whole nutmeg will make about half a teaspoon.
I like using freshly ground nutmeg rather than the dried powdered kind – the taste of nutmeg is what sets this recipe apart. But feel free to use the powdered kind if that is all you have. I’d add a smidge more. Maybe 3/4 of a teaspoon.
Step 2 – Preheat and Ready the Cookie Sheet
Preheat the oven to 400°F. I like to use a large, convection equipped toaster oven such as the Breville Smart Oven Air for small batches like this rather than firing up the main oven.
Make sure the rack is positioned in the center of the oven. Spray down a nonstick cookie sheet with Pam or a generic aerosol oil, or line it with parchment paper or a silicone and fiberglass baking sheet liner such as a Silpat.
Step 3 – Mix the Ingredients
Mix the egg and buttermilk; a large liquid measuring cup works perfectly for this.
Whisk together the nutmeg, baking powder, baking soda, all-purpose flour, oats, sugar, and salt in a large mixing bowl.
Shred your unsalted butter using a box grater. If you don’t have a box grater, you can also simply cut the butter into small pieces.
Quickly rub the butter into the dry ingredients until it is pebbly.
Slowly pour the egg and buttermilk mixture over the dry ingredients and chop together with a fork or two knives. A pastry blender would work as well, if you have one. DON’T OVERMIX!. You just want the dough to become wet and stick together.
Add the berries and again – stir just enough to incorporate the fruit. Over stirring/mixing can encourage the development of gluten strands and make your scones chewy – not the consistency we are looking for. We want slightly “crumbly.”
Lightly knead the dough by hand to better incorporate the material. As previously stated – don’t overdo this. We want the scones to be able to stick together but be a bit crumbly when done. Too much kneading and you will have chewy bread.
Step 4 – Portion Out and Bake
Use a small ice cream scoop to portion out 16 to 18 scone dough balls onto your oiled pan or parchment paper.
At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking, just add about 2 more minutes to the baking time.
Stick in the oven or toaster oven and bake for 20 to 22 minutes. The tops should be firm and you can use the “toothpick test” to check for doneness.
Step 5 – Cool and Top
Allow to cool for at least 10 minutes prior to serving. If desired, you can drizzle them with some glaze. I used our spiced glaze recipe to top these.
You can also top with fresh berries. I find that tartness of the fresh berries is really great in offsetting the sweetness of the scones, especially if they are glazed.
One last thing. These turned out a bit flatter than I was hoping for. If you reduce the fruit by half they should be plumper. But we like fruit and the taste was incredible as is!
Serve them up with fresh coffee brewed in a French press and voila!
If you love blackberries, and want another recipe that features this juicy fruit, try our refreshing blackberry and lemon cocktails, perfect for serving during warm weather gatherings!
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Photos by Mike Quinn, © Foodal / Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published June 11th, 2014 by Lynne Jaques. Revised and updated October 16th, 2017, with additional writing and editing by Mike Quinn.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!
42 thoughts on “Tingle Your Tongue with These Blackberry Scones”
I dropped by looking for a scone recipe and here it is. My parents are due round later for a cup of tea and I needed an easy cake or scone to go with it. Blackberries carry the flavor so well, the only down side can be the little seeds!
I’m hoping this works as well with strawberries seeing as it’s all I have handy, but seeing the pictures makes me hungry so I don’t plan on waiting too long to make this 🙂
These sound so yummy! I started cooking a couple years ago and didn’t realize before then how much I loved it. Lately I’ve been trying my hand at baking. I love scones but have been a little scared to try to make them. I always just assumed they would be difficult to make, but this doesn’t sound too tough for me. I’m so excited to try this recipe! And with my little ones starting school in a couple of days, this may be the perfect time!
What a fantastic idea! I too am a little lazy when it comes to breakfast, usually I just pop some cereal into a bowl and add milk. This post has inspired me to want to try and become a little more create in the mornings! It will hopefully encourage my family to sit together eating the same meal in the morning, instead of rushing around, bowl in hand! Hehe .
These look delicious! I will definitely have to take the kids blackberry picking and make some of these. My son isn’t very good about eating in the morning, but he loves berries, so I may be able to entice him with these. Glad you found a good recipe, but I hate when “the best” recipes disappoint. I’ve had a few of those myself. I may have to try this with mixed berries as well. Now to bake and make a cup of tea to compliment!
These are a great idea and can be kept for emergency snacks too. I will probably try them with some wholemeal flour, but the oats are a great idea as they make them low GI foods.
Blackberries are a rich source of vitamin c as well, so these are a healthy treat.
I love breakfast foods, so look forward to some other ideas.
Oh, I like the idea of wholemeal flour! I’m glad you mentioned freezing them in your post. I wonder how it would work to put them frozen in a lunch box and thaw. My kids just love fruit and carbs, so I think these would be a lovely treat since their lunches have become rather boring.
My partner was just asking me what scones were the other day and I frankly couldn’t even give him an answer other than “it’s a type of pastry”. (We were in a pastry shop) LOL I’m going to try this though this weekend. I’m sure my king is not only going to love eating them, but helping me make them as well. Although, I admit, I’ll probably skip the scoop. I love when he gets himself and everything around him messy. 😉
My Grandmother always made scones for me for breakfast when we visited her. Once she made a blueberry version and now that she is gone, I regret not asking for her special recipe. Your recipe looks so awesome and I am sure to remember her when I try out your version.
Your pictures look so good! I love scones, but I never tried the with anything mixed in. My parents usually picks up a few baskets of blackberries every summer, so I can’t wait for them to bring me some. I’m saving this recipe for later for sure!
I brought home a container of discounted blackberries from the produce rack and came here to see if you had anything that would put them to good use. Of course you do! 😉 I only have powdered nutmeg, but I think it’ll do in a pinch. I’ve never made scones that weren’t made in a big dough circle, so I’m looking forward to trying out this ice cream scoop thing. What a great idea!
This should be a great addition to a sack lunch tomorrow as well. A bit of dessert tonight, a quick breakfast bite tomorrow, and a lunchtime treat all in one. Yay!
Thanks for the recipe!
Your recipe looks amazing and I’m saving it for when I have a craving for scones. I live the idea of keeping the kids busy with ice cream scoopers as well. Fun for the whole family!
One of my favorite cafes (I sadly no longer live near it) had the most amazing apricot scones every morning that smelled heavenly. Whenever I eat scones now I’m reminded of that place. Thanks for this recipe, I’m going to make them this week. I like the tip about using a little scooper for portions. I never end up eating the whole scone when I make the regular sized ones. Hopefully mine turn out as beautifully as yours!
I am new in baking. I am trying to look for recipes that I can try and my family will enjoy too. I am not a big fan of berries, so I am thinking what other fruits can I incorporate on this recipe. I do not like strawberries too. Is it possible that I make the scones without the fruit or is it necessary for this recipe?
Can you just come to my home and make me all these delicious looking treats? Please? Everything always looks so good, and your pictures make my stomach growl.
These scones look amazing. I’m looking forward to using blackberries in place of blueberries or raspberries, it’s always good to spice it up. These would be great for mornings with a cup or tea or coffee.
I’m glad I found this site, I’m always finding good stuff to make for my family and friends.
I made these for my normally very picky boyfriend to bring to work for breakfast and he loved them. I mixed in some blueberries to make them even fruitier and he seemed to like that because it sweetened them up a bit. I like that the recipe has oats in it because I feel like that will give them some staying power. I served these with a little bit of jam and some turkey sausage and they were a fast and very easy substantial breakfast.
What a delicious treat for in the mourning or afternoon. I have never been a really big raspberry fan, but I traveled to a little town called Sherborne in Dorset England where I had tried this treat for the first time when I was only six and it has been one of my favorites ever since. I wonder is this a home recipe or family tradition? My grandmother sends me a fresh batch all the way over seas every Fall and now I might try your recipe.
I love berry scones. I’ve never tried blackberry scones. But I have tried blueberry and cranberry. And they are both always delicious. I can’t wait to give this recipe a try. I’m not much of a morning cook either. So these will probably be made for evening snacks.
These scones look rugged and architectural, must be the oatmeal in them that gives them so much texture (and the blackberries of course). I love blackberries, so these scones are right up my alley. I can’t wait to make these, they look delicious.
Does anyone have any idea of whether or not this recipe would be too wet if using 1 cup of frozen blueberries? Would it be ideal to thaw first before using them or just mix it in while frozen? My biggest worry is that it’ll turn the dough too goopy and wind up with a batter of sorts rather than the formed dough in the pictures…
When I went to England, I had the best scones ever. Afterwards, I tried scones in the U.S. in attempt to find ones that tasted similar to the ones I ate in England, but they didn’t compare in the slightest. I’m going to put my faith in this recipe because it looks extremely promising, especially with the blackberries. I’ve never tried making scones before, but it would be interesting for me to try!
Oh, I’ve never made scones with oats in them! I bet that really keeps them moist. Plus, it looks like you could add extra fruit and hold together. I’d also add some lemon zest or juice to bring out the flavor. The next time I make scones, I’m going to have to use the cookie scoop idea because that’s genius!
Yum these sound so good. I’m not sure I’d have the time (or energy!) to make them from scratch in the morning so thanks for the tip about freezing them the night before. What a great idea. Will have to give these a go, I’ve never had scones with oats in them, sounds delicious.
You cannot beat a nice fruit scone, its just unfortunate for me that I have never been a baker! Every time I try baking it goes horribly wrong!
There is a silver lining though, my partner is a fair baker so I may have to drop this recipe in the kitchen when I know she is in there!
Blackberries and scones are two of my loves. I gave up scones when I upgraded my diet. I just reunited with blackberries after thirty years, because they grow scarcely here, and I just recently located frozen ones. I grew up eating blackberries from my next door neighbors tree. So, this recipe is heavenly. Do you think I can substitute the margarine with coconut oil, since it too is solid at room tempature? I can always switch out the flour and eggs, but it is the margarine that is a key ingredient.
Ummm, these look and sound tastes. I got on here this morning specifically looking for something to spice up breakfast for my family. I am definitely not leaving empty handed!! Also, I e never made scones before so this should be interesting… I loo e learning new things.
Fresh nutmeg is actually quite a significant addition in anything you’re making. It should be against the food law to use anything else. For myself, it’s super tough to find in my area but I will go out of my way for some fresh nutmeg. It honestly does affect the end result of the recipe.
I love homemade scones and my daughter loves blackberries. I have not made them in a while but I do not put fruit in them because they always come out funny. Well the strawberry ones do. I am going to try this one just so my daughter can get to eat blackberries and she loves to knead the dough. I usually just make them plain because to me they taste better than biscuits. They are messy to make so I like the Idea of using an ice cream scoop.
I’m obsessed with blackberries, and I’m trying to get my daughter to a larger variety of fruit (I’m sick of watching bananas die a slow death on my countertop) so these scones look like the perfect thing for our family right now. I imagine this for breakfast with a nice cup of tea would be heaven on earth. I had a recipe for pumpkin scones I was going to try as my next baking adventure, but I think I’m going to replace them with this 🙂
Just in time for blackberry season, I’ve found a yummy recipe. I love scones, but have never actually made them from scratch. I’d like to say I’ll head out to the local trails and pick my own, but they’re not quite ripe enough here yet, so I will have to make do with what’s in the stores. I look forward to trying out your recipe, and your pictures look delicious.
Here where I live in Georgia Blackberries is a big thing. I can remember as a little girl picking them. My mama would make the best cobbler with them. Well what was left of them my brothers, and I would have a purple face, and tongue. I miss those days it seems that no one does this anymore. I have noticed blackberries aren’t as plentiful as they use to be. Now the market is the best place to get them for cooking.
The scones. Some people are so in love with these things. I’ve only had them a couple of times. These look like they are better than the ones I’ve had. Desserts and breakfast deserts are so satisfying. It always amazes me when someone doesn’t care for sweets. These would be a great gift or something to bring when you visit family.
My entire neighborhood harvests berries every summer, we get pounds on pounds of them and typically we make homemade jam. Its delicious but after so many years, it gets kind of old. I can’t wait to introduce this recipe and see how it goes.
These look great! Do the seeds cause any problems?
I have children, and getting breakfast ready for all of us in the morning can be a little overwhelming as I work from home. Something I can make ahead of time like this that will please my entire family is so hard to come by.
And my husband loves blackberries, so I’m sure he’ll be happy.
I am super excited to try these. I love scones and I love blackberries so this seems like the perfect recipe for me! I think it is a great idea to make these the night before a busy morning. I love the idea that I can wake up, throw something in the oven, and have a delicious, fresh treat.
These sound delicious! I used to go to a bakery in my hometown that had every flavor of scone you could imagine and they were wonderful. I have never known how to make scones, so I am going to try out this recipe. I have celiac disease, so I am going to try to alter it, so it is gluten free. I will keep everyone posted on how they turn out!
I have never had scones before let alone make some. In our house, blackberries are rarely bought. So if we ever do buy some, that alone is a real treat. Could you experiment with other types of berries as well? I think a strawberry version would be very tasty.
Dear Lynn, these look like real winners! We live on Vancouver Island where there are blackberries pretty much steady all summer, both the cultivated “thornless” variety of bushes in our backyard and the dense tangle of wild berries on every vacant lot. Blackberries are a wonder for people who come from places where they don’t grow wild. Visiting friends are always in awe of the excess I have in my freezer. So, this delicious-looking recipe is a real bonus! Thank you!
Oh, I want to try this one. What would you suggest to replace buttermilk?
This might sound weird, but where I live buttermilk is…not a thing. It’s just not a thing. I actually asked my Professor of Food Technology about it and had to explain what it was – and when I was finished he was annoyed at this show off student…when I was honestly confused about why it’s not found in our country, when it is a normal commodity most anywhere else.
When I was a little girl, me and my grandma would make scones every weekend, so they are very close to my heart. I’ve never tried blackberry scones before, though, and they look lovely. I may have to try these out, but I can’t keep scones for long – I would have the entire batch eaten in two or three days! Good for the soul but bad for the waistline!
This is a great alternative for the classical an sometimes, boring waffles or pancakes in the morning. I haven’t able to try scones yet and what a better way to start than with this recipe? I’m not a big fan of blackberries, though, they are a little bit too bitter for me, I’m going to try doing this recipe with raspberries, let’s see how that turns out to me.
Thanks for sharing!
I am pretty sure that the season to get good blackberries is coming to an end here pretty soon, if it has not already came. That said, I need to go get some before I forget, and this seems like a nice way to work them in. I love a good scone in the morning, and this sounds like a good kick.