Description

These Blackberry Scones are a delightful treat, featuring fresh blackberries and a buttery base. Perfect for breakfast or a comforting snack, they are simple to prepare and offer a burst of flavor in 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 (or left whole if small)
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 your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Using a pastry blender or your fingers, mix in the cold diced butter until the mixture resembles coarse breadcrumbs. Gently fold in the blackberries.
In a separate container, mix the buttermilk and vanilla extract, then pour this into the flour mixture. Stir just until the dough begins to come together.
Transfer the dough onto the prepared baking sheet, shaping it into a 1-inch thick circle, approximately 7 inches in diameter.
Cut the circle into 8 wedges and space them apart on the baking sheet.
Brush the tops with egg wash and bake for 20-22 minutes, or until golden brown and firm to the touch. Cool on a wire rack after baking.

Notes

Ensure your butter is cold for better texture in the scones.
For a richer flavor, use high-quality butter and fresh blackberries.
Store leftover scones in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 scone
Calories: 290
Sugar: 11g
Sodium: 210mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg