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These blackberry scones are bursting with fresh or frozen berries and topped with a sweet-tart lemon glaze, creating the perfect balance of flavors. This foolproof recipe is quick and easy, and the results are irresistible!
Many years ago, I worked near downtown Atlanta, and I drove past a Starbucks every day. I used to run in there a couple of times a week and get coffee and my absolute favorite scone, the Lemon Blackberry Scone.
These scones had little pieces of blackberries in them, and they were glazed with a lemony glaze. They were amazing! Alas, the powers-at-be at Starbucks must not have tried those scones because they’ve been gone for several years.
But guess what? You can make them yourself — and these blackberry scones are even better than the ones I used to love at Starbucks.
Why you’ll love this recipe
TASTE: These scones are so delicious! The fresh blackberry and lemon are a fabulous combination of sweetness and tanginess.
PRESENTATION: When you have a crowd coming for brunch or breakfast, these blackberry scones are perfect to serve because they’re pretty and add elegance to your party.
I hope you’ll give these blackberry lemon scones a try! I think you’ll love them.
Lucy
What you’ll need for blackberry scones
Blackberry Scones
- Flour
- Baking powder
- Salt
- Granulated sugar
- Fresh or frozen blackberries
- Butter
- Heavy cream
- Freshly squeezed lemon juice
- Turbinado sugar
Lemon Glaze
- Confectioner’s sugar
- Freshly squeezed lemon juice
- Lemon zest
- Milk
- Butter, melted
- Salt
Blackberry Scones
Ingredients
Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1/2-3/4 cup fresh or frozen blackberries, (chopped if they are large)
- 8 tablespoons cold unsalted butter, diced
- 1 cup plus 2 tablespoons heavy cream, divided
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Turbinado sugar
Glaze
- 2 cups confectioner’s sugar
- 6 tablespoons freshly squeezed lemon juice
- 4 teaspoons lemon zest
- 2 tablespoons milk
- 2 tablespoon butter, melted
- Pinch of salt
Instructions
- Position rack in lower third of oven and preheat oven to 425. Line cookie sheet with parchment paper.
- In a large bowl, whisk salt, baking powder, and sugar into flour. Using hands or pastry blender, gently cut butter into flour until you have flakes and pebbles of butter mixed throughout.
- Gently stir in blackberries and make sure each one is lightly coated with flour.
- Stir 1 cup of cream into the flour and 1 tablespoon lemon juice. Be sure you mix in all the dry flour around the edges. Knead the dough in the bowl just until it holds together.
- Turn dough onto floured surface and gently knead a few more times, then pat into a 9-inch round about 1 inch thick. Using sharp knife, cut dough into 8 wedges. Place dough wedges on parchment-paper lined baking sheet.
- Brush tops of dough with remaining cream and sprinkle the Turbinado sugar evenly over all the wedges. Bake 15-20 minutes until golden brown.
- Remove from oven and spread glaze all over the tops of the scones. Allow to cool.
- Scones are best served the day they are made but will keep in an airtight container for 2 days. You can also freeze them for 2-3 months. I wrap them in foil and place in a large freezer bag.
To make glaze:
- Stir lemon juice, zest, and milk into powdered sugar until well blended. Stir in butter and pinch of salt.
Nutrition
Update Notes: This post was originally published on June 24, 2014, and on July 17, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, or new tips.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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I am addicted to scones and with blackberries, even better
Found your post on The Country Cook. My entries are Delicious Health Bran Rusks and Pesto made with Basil and Spinach Leaves
BEAUTIFUL!