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.
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