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!

A spoon drizzles glaze over freshly baked blackberry scones on a cooling rack, with blackberries and flowers placed around.

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.


Three blackberry scones stacked on a white plate, topped with a lemon glaze. A fresh blackberry and flowers are placed around the plate. A cooling rack with additional scones is visible in the background.

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
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5 from 3 votes

Blackberry Scones

A tender and moist scone filled with blackberries and slight tang from lemon and covered with a sweet lemony glaze.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 8 scones
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  • 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


  • 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
Course: Breakfast
Cuisine: American
Calories: 475
Keyword: blackberry scones, glazed scones, lemon blackberry scones
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

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.

Four blackberry lemon scones with glaze on a cooling rack, garnished with fresh blackberries, lemon wedges, and small purple flowers.

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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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5 from 3 votes (3 ratings without comment)

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