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Lemon Blackberry Scones

These scones are sweet and tart with fresh blackberries and covered in a lemon icing. Perfect scones for afternoon tea!

plate of lemon blackberry scones

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.

There were little pieces of blackberries in these scones 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 they are even better than the ones I used to love.

Lemon Blackberry Scones on parchment paper on a baking sheet

How to Make Lemon Blackberry Scones

I used my basic Cream Scones recipe and added about ½-3/4 cup of chopped blackberries and a tablespoon of freshly squeezed lemon juice.

You could add lemon zest as well, but I don't care for little pieces of zest inside the baked scones, just in the glaze.

Lemon Blackberry Scones on a baking sheet

Bake the scones and then drizzle the lemon glaze all over the top of each scone. You'll have a tender, moist scone filled with blackberries and just enough tang from the lemon to make it interesting.

With a cup of tea and good book or some Downton Abbey reruns, it's a great way to spend a lazy afternoon.

Lemon Blackberry Scones

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Lemon Blackberry Scones

Lemon Blackberry Scones

A tender and moist scone filled with blackberries and slight tang from lemon and covered with a sweet lemony glaze.
5 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: blackberry scones, glazed scones, lemon blackberry scones
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 scones
Calories: 475kcal
Author: Lucy Brewer



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • ½-3/4 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


  • 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


  • 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. 


Serving: 8scones | Calories: 475kcal | Carbohydrates: 60g | Protein: 4g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 272mg | Fiber: 1g | Sugar: 34g
Recipe Rating

Larry Noak

Tuesday 24th of June 2014