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Horizontal image of individual pastry wedges baked with fruit in the dough.

Blackberry Scones

  • Author: Nikki Cervone
  • Total Time: 1 hour, 40 minutes
  • Yield: 8 scones 1x


Studded with plump, juicy fruit, you can bake these delicious blackberry scones for breakfast, brunch, or a relaxing coffee break.


  • 1/2 cup (1 stick) unsalted butter, frozen
  • 2 cups all-purpose flour, plus more as needed
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse kosher salt
  • 6 ounces (1 1/4 cups) blackberries, halved if large
  • 1/2 cup plus 1 tablespoon buttermilk, divided
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/8 cup coarse or raw sugar, for sprinkling


  1. Grate the frozen butter over a small bowl using the coarse side of a box grater. Transfer to the freezer uncovered to chill for 10 minutes.
  2. Whisk the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Set aside. Whisk 1/2 cup buttermilk, the egg, and the vanilla extract together in a small bowl and set this aside as well.
  3. Add the grated butter to the flour mixture. Cut the butter into the flour mix with a pastry cutter or two butter knives until the butter is evenly incorporated and the dry mixture forms some very small, pea-sized crumbs.
  4. Using your hands or a spatula, gently mix in the blackberries until evenly distributed without crushing the fruit.
  5. Pour the liquid mixture over the dry ingredients. Gently mix everything together by hand or with a spatula, just until a slightly crumbly dough starts to form. The fruit will release some juice.
  6. Dump the contents of the bowl onto a clean countertop dusted with a little flour. With floured hands, being careful not to crush the blackberries, gently press and knead the dough into a solid mass, creating a 7-inch-wide disc. If the dough is very sticky, lightly dust the dough, counter, and your hands with more flour and continue working.
  7. With a sharp chef’s knife dusted with flour, cut the circle into 8 even wedges. 
  8. Place the portioned dough on a large flat plate or platter, leaving some room between each piece, and transfer to the refrigerator uncovered. Chill for 45 minutes to 1 hour, until very cold and slightly stiff to the touch.
  9. Preheat the oven to 375°F and line a half-size baking sheet with parchment paper or a silicone mat.
  10. After refrigerating, transfer the dough to the prepared baking sheet, arranged about 2 inches apart. Using a pastry brush, use the remaining tablespoon of buttermilk to brush the top of each piece with a thin layer. Lightly sprinkle the tops with the coarse sugar.
  11. Transfer the baking sheet to the oven and bake for 20-25 minutes, or until the scones are golden brown around the edges and lightly browned on top.
  12. Remove from the oven and cool for 5 minutes on the baking sheet before transferring the scones to a cooling rack. Enjoy while still warm or at room temperature.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Scones
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: scones, blackberry