Description

These blackberry scones are a delightful treat, highlighting the natural sweetness of fresh blackberries and creating a tender, flaky pastry. Simple to prepare, they’re ideal for breakfast, brunch, or as a comforting afternoon snack. Enjoy a burst of flavor with every bite!

Ingredients

Scale

2 cups (10 oz/284 g) all-purpose flour
¼ cup (2 oz/57 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 oz/115 g) butter, cold and diced
1 cup (5 oz/142 g) fresh blackberries, cut into halves
⅔ cup (5 fl oz/150 ml) buttermilk
1 tablespoon vanilla extract
egg wash
1 cup (4 oz/115 g) powdered sugar, sifted
3 tablespoons (1 ½ oz/45 g) butter, melted
1 teaspoon vanilla bean paste
1–2 tablespoons milk

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
Rub the cold, diced butter into the flour mixture until it resembles coarse breadcrumbs and then add the blackberries.
Combine buttermilk and vanilla extract in a jug, pour into the flour mixture, and stir until the dough forms.
Place the dough on the baking sheet, shape it into a 1-inch thick circle about 7 inches in diameter.
Cut the circle into 8 wedges and space them apart to allow for expansion during baking.
Brush the tops with egg wash and bake for 20-22 minutes until golden brown and firm when lightly pressed. Allow to cool completely on a wire rack.

Notes

Fresh blackberries can be replaced with other berries if desired.
Scones are best enjoyed fresh but can be stored in an airtight container for a couple of days.
Adjust the sweetness by adding more or less sugar in the dough.

Nutrition

Serving Size: 1 scone
Calories: 292
Sugar: 12g
Sodium: 260mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg