Fluffy Glazed Blackberry Scones Recipe: Your Guide to Perfect Homemade Pastries
Indulge in the exquisite taste of homemade blackberry scones, where every bite offers a delightful contrast. These scones are wonderfully soft and sweet on the inside, generously studded with bursts of tart, juicy blackberries. The exterior bakes to a delicate crispness, providing a perfect textural counterpoint, all crowned with a luscious, smooth sweet glaze. Whether you’re a seasoned baker or new to the kitchen, this easy-to-follow recipe will guide you to baking success, delivering pastries that are sure to impress.
Why This Blackberry Scone Recipe Is a Must-Try
This blackberry scone recipe truly stands out, transforming simple ingredients into an extraordinary treat. Imagine juicy, plump blackberries harmonizing with a buttery, soft dough, all brought together with a lightly sweet, smooth glaze. These scones aren’t just pastries; they’re an experience, perfect for elevating your afternoon tea, making brunch unforgettable, or simply enjoying as a delightful breakfast indulgence.
Blackberries are a powerhouse addition to baked goods, offering more than just their vibrant color and sweet-tart flavor. Their inherent tartness provides a wonderful balance to the sweetness of the pastry dough, creating a complex and satisfying flavor profile that keeps you coming back for more. This balance is precisely why we adore incorporating them into various recipes. From our braided blackberry breakfast danish, which offers a more elaborate morning treat, to simpler desserts like our blackberry pie squares, these berries always deliver. Beyond their taste, blackberries are rich in antioxidants and vitamins, adding a touch of natural goodness to your baked creations.
What makes this particular recipe shine is the careful consideration of texture and flavor. The secret lies in using cold butter and not overworking the dough, which results in those coveted flaky layers. The interplay of the crisp exterior and tender interior, combined with the sweet and slightly tangy fruit, makes these blackberry scones superior. The homemade glaze is the final touch, adding a glistening finish and another layer of sweetness that melts in your mouth. This isn’t just a scone; it’s a celebration of seasonal flavors and classic baking techniques.
Essential Ingredients for Your Blackberry Scones
Crafting these delectable blackberry scones requires a selection of fresh, high-quality ingredients. While the full list with precise measurements and detailed instructions can be found in the printable recipe version at the end of this post, here’s a quick overview of what you’ll need to gather to embark on your scone-making journey. Having all your ingredients prepped and ready will make the baking process smooth and enjoyable.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role is key to baking perfect blackberry scones. Here’s a closer look at the core components and some helpful substitution tips:
- FLOUR: For these delightful scones, we rely on standard all-purpose flour. Its balanced protein content provides the perfect structure without making the scones too tough. While we haven’t had success with gluten-free flour in this specific recipe, for those seeking a slightly healthier twist, you could experiment with whole wheat flour. Alternatively, consider ancient grain flours like sprouted grain or spelt flour, which can impart a unique flavor and texture. Remember that these substitutions might alter the final consistency slightly, so always observe your dough closely.
- YOGURT: Plain yogurt is a star ingredient, contributing moisture and a subtle tang that enhances the overall flavor of the scones. If plain yogurt isn’t on hand, vanilla yogurt can be used for a touch of extra sweetness and aroma. Another excellent substitute is sour cream; its similar acidity and fat content will yield equally tender and flavorful results. The goal is to introduce a creamy, acidic element that reacts with the baking powder, ensuring a light and airy scone.
- BUTTER: The secret to truly flaky scones lies in using cold butter. When small pieces of cold butter are cut into the flour mixture, they create pockets within the dough. As these pockets of butter melt during baking, they release steam, which helps to separate the layers of dough, resulting in that signature flaky texture. This is a fundamental principle in scone and pastry making, so resist the temptation to use softened butter. Cubing the butter and keeping it chilled until just before use is crucial for achieving the desired lightness and flakiness. The quality of your butter will also impact the flavor, so opt for good quality unsalted butter.
- BLACKBERRIES: We recommend fresh blackberries for their vibrant flavor and texture, but frozen blackberries can also work. If using frozen, do not thaw them beforehand. Toss them directly into the dough while frozen to prevent them from bleeding too much color into the dough and making it watery.
- BUTTERMILK: Buttermilk is another acidic component that reacts with baking powder, contributing to the scones’ rise and tender crumb. If you don’t have buttermilk, you can easily make a substitute: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the cup with regular milk until it reaches the ⅓ cup mark. Let it sit for 5-10 minutes until it slightly curdles before adding it to your recipe.
Step-by-Step Guide: How to Make Irresistible Blackberry Scones
These step-by-step photos and instructions are designed to help you visualize each stage of making this recipe. For a convenient printable version, complete with precise measurements and a full ingredient list, simply jump to the recipe card at the bottom of this post.
- Begin by preheating your oven to 400°F (200°C). As the oven heats, lightly grease a baking sheet to prevent sticking, and then set it aside. This ensures your scones won’t adhere to the pan and will bake evenly.
- In a large mixing bowl, combine the dry ingredients: whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking ensures these ingredients are thoroughly distributed, which is crucial for the scones to rise properly and have an even flavor.
- Next, it’s time to incorporate the cold butter. Using a pastry cutter (also known as a pastry blender) or two forks, carefully cut the cold, cubed butter into the dry flour mixture. Work quickly to avoid melting the butter with the warmth of your hands. Continue until the mixture resembles coarse crumbs, with some pea-sized butter pieces still visible. These butter pockets are key to creating a flaky texture.
- Create a well in the center of your crumbly mixture. Add in the buttermilk, plain yogurt, and vanilla extract. Gently mix these wet ingredients into the dry ingredients until a shaggy dough begins to form. Then, add the egg and continue to work the dough just until it comes together. Be careful not to overmix, as this can lead to tough scones. The dough should still be a bit sticky.
- Carefully fold in the fresh blackberries. Do this gently to avoid crushing the berries, which can cause them to bleed excessively into the dough and make the scones soggy. A few gentle turns are all you need to distribute them evenly.
- Lightly flour a clean work surface. Turn the dough out onto this surface and gently press it into a disc about ½ inch thick. Avoid rolling or kneading vigorously, as this develops gluten and can make the scones tough. Patting it into shape is best.
- Using a biscuit cutter or the rim of a glass, cut out as many scones as possible from the disc. Press straight down without twisting the cutter, as twisting can seal the edges and inhibit rise. Carefully place the cut scones onto your greased baking sheet, leaving a little space between each. Gather the dough scraps, gently press them back into a disc (again, no overworking!), and cut out more scones until all the dough is used.
- Transfer the baking sheet to your preheated oven and bake for 30-35 minutes. The scones are ready when their edges are beautifully golden brown, and they are baked through. A toothpick inserted into the center should come out clean. Remove them from the oven and immediately place them on a cooling rack to cool completely. Cooling thoroughly is important before glazing.
- While the scones are cooling down, prepare the simple yet elegant glaze. In a small bowl, whisk together the powdered sugar and milk until you achieve a perfectly smooth consistency. If you prefer a thinner glaze, add a tiny bit more milk, a half teaspoon at a time. For a thicker glaze, simply use less milk.
- Once the scones are completely cool, spoon a generous amount of the prepared glaze over the top of each one. Allow the glaze to set for a few minutes until it hardens slightly. Now, your beautiful and delicious blackberry scones are ready to be served and enjoyed!
Frequently Asked Questions & Expert Tips for Scone Success
To maintain their freshness and delightful texture, store your baked blackberry scones in an airtight container or a Ziploc bag. They will stay delicious at room temperature for 2-3 days. For extended freshness, you can refrigerate them for up to 5 days. Reheating them briefly in a toaster oven or microwave can bring back some of their initial warmth and softness.
Absolutely! This recipe is fantastic for meal prepping. You can prepare these scones ahead of time and store them unbaked in an airtight container or Ziploc bag in the freezer for up to 3 weeks. When you’re ready to bake, simply remove them from the freezer and let them thaw for about 20 minutes at room temperature. They don’t need to be completely thawed before baking; you can place them directly into the preheated oven and bake as directed, potentially adding a few extra minutes to the baking time if they are still very cold.
Yes, this scone dough is incredibly versatile and makes a fantastic base for all sorts of berry-flavored scones! Feel free to substitute blackberries with an equal amount of blueberries, sliced strawberries, or raspberries. You can even mix and match berries for a colorful and flavorful medley. Just be mindful that softer berries like raspberries might require a gentler touch when folding into the dough.
The key to flaky scones is cold butter and minimal handling of the dough. The small pieces of cold butter create steam pockets as they melt in the oven, which pushes apart the layers of dough. To maximize flakiness, try grating your cold butter or cutting it into very small pieces. Additionally, once the dough comes together, gently fold it over itself a couple of times (like laminating pastry) on a lightly floured surface before shaping it into a disc. This helps create more layers without overworking the gluten.
For a thinner glaze that subtly coats the scones, add milk to the powdered sugar a mere ½ teaspoon at a time, whisking well after each addition until your desired consistency is reached. You can also glaze the scones while they are still slightly warm, which helps the glaze spread and adhere smoothly. Conversely, if you prefer a thicker, more opaque glaze, start with less milk and add it one tablespoon at a time, whisking thoroughly to gauge the thickness before adding more. This allows you full control over the final presentation.
Delightful Ways to Serve Your Blackberry Scones
Blackberry scones are incredibly versatile, offering many ways to enjoy their delightful flavors. While they’re perfectly enjoyable as they are, especially with their sweet glaze, don’t hesitate to personalize your serving. Feel free to slather them with extra butter for richness or a dollop of your favorite jam – perhaps a homemade blackberry jam to amplify the berry goodness, or a contrasting apricot or lemon curd for an extra zing. However, rest assured, these scones are crafted with a generous Americanized butter-to-sugar ratio, making them incredibly satisfying even without additional toppings, particularly when finished with our smooth glaze. You can also opt to skip the glaze entirely and simply sprinkle them with a little granulated sugar before baking for a sparkling, slightly crunchy crust, or leave them plain for a more traditional scone experience. Whether you prefer them warm from the oven, allowing the glaze to slightly melt, or at room temperature for a firmer bite, the choice is yours! They make a wonderful accompaniment to a freshly brewed cup of coffee or a comforting mug of tea, serve as a quick and satisfying snack, or provide an ideal on-the-go breakfast. Their appealing appearance and incredible taste also make them a fantastic addition to any brunch spread or a charming treat for a picnic.
Explore More Delectable Pastry Recipes
If you’ve enjoyed baking these blackberry scones, you’ll love diving into our other delightful pastry creations. From light and airy cream puffs to fruity hand pies, there’s a sweet treat waiting for every occasion. Expand your baking repertoire with these tried-and-true recipes:
- Classic Cream Puffs
- Easy 4-Ingredient Blueberry Hand Pies
- Nostalgic Homemade Pop Tarts
- Festive Cranberry Cream Cheese Pastries
- Traditional Rugelach
I find immense joy in baking and cooking, and it’s a pleasure to share my kitchen experiences and perfected recipes with all of you! Remembering to come back each day for new culinary inspiration can be challenging, which is why I offer a convenient newsletter delivered directly to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss a delicious update!
Blackberry Scones
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 ¼ cup all purpose flour
- ½ cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ½ cup butter cold – cubed
- ⅓ cup buttermilk
- ⅓ cup plain yogurt
- 1 tsp vanilla extract
- 1 egg
- 1 cup blackberries fresh
Glaze
- 2 cup powdered sugar
- 2 ½ Tbsp milk
Things You’ll Need
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Biscuit cutters
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Pastry cutter
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Mixing bowls
Before You Begin
- For a thinner glaze, add milk a ½ tsp at a time. You could also glaze the scones while they are still a little warm. If you want a thicker glaze, do the opposite and only add milk into the powdered sugar a tablespoon at a time. Whisk well to determine the consistency before adding more milk.
- For flakier scones, sprinkle a little flour onto the dough and fold it over. Repeat that a couple of times before flattening into a disc to cut into scones.
Instructions
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Preheat the oven to 400 F. Grease a baking sheet and set aside.
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In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter or two forks, cut in the cold butter until the mixture is crumbly.
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Add in the buttermilk, yogurt and vanilla and bring together into a dough. Add in the egg and work together. Fold in the fresh blackberries.
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Turn the dough out onto a floured surface and press into a disc ½” thick. Using a biscuit cutter or glass, cut as many scones out of the disc as you can. Place scones onto the greased baking sheet.
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Fold the dough back together, press out into a disc and cut scones out as many times as necessary until all of the dough is made into scones.
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Place into the oven to bake for 30-35 minutes or until the scones are golden brown around the edges and baked through. Remove from the oven and place on a cooling rack to cool.
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While the scones are cooling, make the glaze by whisking the powdered sugar and milk together in a small bowl until a smooth glaze has formed.
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Once the scones are cool, spoon glaze onto each one. Let set for a few minutes. Serve and enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.