These scones are sweet and tart with fresh blackberries and covered in a lemon icing. Perfect scones for afternoon tea!
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.
How to Make Lemon Blackberry Scones
I used my basic Cream Scones recipe and added about 1/2-3/4 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.
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.
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Lemon Blackberry 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
- 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.