top of page

Blackberry Scones

I love scones. Not the dry, rock hard scones that are sold at most bakeries but the soft buttery scones I make at home. My basic scone recipe can be adapted in so many ways. In this iteration, I’ve used blackberries, but you could substitute blueberries or raspberries instead. No fresh fruit? Dried cranberries make a delicious addition. Like chocolate? Add semisweet chocolate chips and pecans. This recipe is endlessly versatile and absolutely delicious. Enjoy!


Blackberry Scones

Makes 6 large scones


  • 2 cups all-purpose flour

  • 2 Tbsp. sugar

  • 1 Tbsp. baking powder

  • 1/2 tsp. salt

  • 1 cup blackberries

  • 5 Tbsp. unsalted butter, cold, grated

  • 1 cup + 2 Tbsp heavy cream

  • 1 egg beaten with 1 Tbsp. heavy cream, for egg wash


  • Preheat the oven to 400°. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk the ingredients together. Add the blackberries to the flour mixture and gently stir until the berries are evenly coated with flour. Add the grated butter to the flour mixture and gently stir until the butter is distributed evenly with the dry ingredients.

  • Make a well in the center of the dry ingredients and add the heavy cream. Fold the ingredients together until the wet and dry ingredients are incorporated. Be sure not to overmix the dough. Place the dough in the refrigerator while you make the egg wash.

  • In a small bowl, whisk the egg with 1 tablespoon of heavy cream until they are incorporated.

  • Remove the dough from the refrigerator and form it into six evenly sized scones. The scones will be relatively large; you can vary the size if you’d prefer smaller scones. Place the scones on a baking sheet that has been lined with parchment paper. Using a pastry brush, brush the top and sides of each scone with the egg wash. Bake the scones until the tops begin to turn golden brown, about 18-20 minutes.

Recent Posts

See All
bottom of page