Description
These Blackberry Scones are bursting with flavor, made easy with fresh blackberries and buttermilk. Perfect for breakfast or an afternoon treat, they deliver that homemade comfort everyone loves.
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
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Rub the cold butter into the flour mixture using a pastry blender or fingers until it resembles coarse breadcrumbs. Gently fold in the blackberries.
- Mix the buttermilk and vanilla extract in a jug, then pour into the flour mixture and stir until the dough forms.
- Transfer the dough onto the prepared baking sheet, pressing it into a circle about 1-inch thick and 7 inches in diameter.
- Cut the circle into 8 wedges, separating them to allow space for expansion.
- Brush the tops with egg wash and bake for 20-22 minutes until golden brown and firm to the touch. Let cool on a wire rack.
Notes
For a sweeter glaze, add more powdered sugar to the icing mix.
Store leftover scones in an airtight container for up to 2 days.
Feel free to substitute other berries for a different flavor twist.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 6g
- Sodium: 185mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg