Sweet friends! Is there anything more magical than a warm, homemade scone!? Especially when it’s bursting with juicy, sun-kissed berries. If you’ve been on the hunt for the best blackberry scone recipe that’s both fluffy and tender, your search officially ends right here!
Imagine pulling these beauties from the oven: these aren’t your average dry, crumbly scones.
Oh no, these blackberry scones are an absolute dream of tender, moist perfection, thanks to a generous hand with rich cream and luscious butter. Each bite is a symphony of subtle warmth, scented beautifully with cozy cinnamon and bright, zesty notes of either lime or lemon, depending on your citrus craving.
Their crowning glory is an irresistible crunchy sugar top that shatters delightfully with every bite, contrasting perfectly with the soft interior. And for an extra layer of zing, you can include an optional vibrant lemon glaze or lime glaze that takes them over the top.
These foolproof blackberry scones are designed to be enjoyed with your favorite music on, dressed in your coziest fluffy socks, guaranteeing results so delicious that they’ll truly knock your socks off.
Let’s get baking and fill your home with the most incredible aroma!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
Why You’ll Be Obsessed With These Blackberry Scones
If you’re looking for the ultimate homemade blackberry scone recipe that’s guaranteed to make your heart (and taste buds!) sing, you’ve hit the jackpot. Seriously, these aren’t just scones; they’re a vibe. Here’s why you need to drop everything and bake these beauties ASAP:
- Unbelievably Perfect Texture: These blackberry cream scones are the embodiment of scone perfection: impossibly light, wonderfully tender, and unbelievably moist. Zero dry crumbs here, friends!
- A Flavor Trio You’ll Crave: Each bite is loaded with plump, juicy fresh blackberries, brightened with a burst of zesty lemon (or lime!) zest, and warmed with just a kiss of cinnamon.
- Super Easy & Foolproof: This is a super-easy blackberry scone recipe! We’ve got step-by-step photos to guide you through every single glorious moment, ensuring foolproof results even if you’re a scone-making newbie. Get ready for baking success!
- Your New Favorite Make-Ahead Breakfast: Say hello to convenience! The dough for these make-ahead blackberry scones is wonderfully cooperative and can be chilled overnight or even frozen until you’re ready to bake.
- The Ultimate Topping Options: These beauties are absolute perfection, crowned simply with an easy egg wash and a sprinkle of granulated sugar, Demerara or sparkling sugar for that irresistible crunch. BUT, if you’re feeling fancy (and we always are!), they’re also unbelievably dreamy with a vibrant Bright Lemon Glaze or a zesty Fresh Lime Glaze – truly taking these to “jazz hands” levels of deliciousness!
- Your Scone, Your Size: This versatile blackberry scone recipe yields 7 generously large scones, or you can opt for 14 adorable smaller, petite scones – perfect for sharing (or, you know, keeping all to yourself!).
Baking Pro Tips for Perfect Scones
(Because You Deserve the Best!)
Before we dive into the deliciousness, let’s chat about a few non-negotiables that will take your homemade scones made with blackberries from “good” to “OMG, these are life-changing.” Trust me on these little gems – they’re the secret sauce to fluffy, tender scones every single time:
- Keep It Chilly, My Friends! This is paramount for the perfect texture! We’re talking arctic conditions for your cream, egg, and especially that glorious butter. Don’t, I repeat, don’t let them sit around sweating on the countertop like they’re at a summer BBQ. You want them straight-from-the-fridge crisp and cold. This little trick is what creates those magical pockets of steam for the most incredible lift!
- The “Light Hand” Mantra When it comes to mixing your scone dough, your mantra should be: a light hand reaps big rewards. Overmixing is the ultimate scone villain; it develops too much gluten, leading to tough, sad scones. We want tender, cloud-like pastries, right? So, mix just until combined, no more! You’ve got this.
Step-By-Step Instructions (with photos!) for
Perfect Blackberry Cream Scones
Below are step-by-step photos (with captions) to make the most delicious Fresh Blackberry Scones perfect every single time!
More Delicious Scone Recipes!
Be sure to check out my favorite Buttermilk Blueberry Scones and Fresh Raspberry Scones! You can find all of the Scone Recipes here!
The Best Fluffy Blackberry Scone Recipe
These are an absolute dream of a scone! These Blackberry Scones are moist, bursting with juicy blackberries, moist from rich cream and butter and subtly scented with cozy cinnamon and bright citrus zest (lemon or lime!). This foolproof recipe is designed for sheer baking joy: prepare to have your socks knocked off! 
Course Breakfast, Brunch, Snack
Cuisine Scottish
Keyword Cream, Scones, Blackberries, Lime, Recipe, Easy, Rebecca Firth, DisplacedHousewife Well-Tested Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 11 Scones
Author Rebecca Firth
Ingredients
For the Blackberry Scone Dough
- 1 1/2 cups (187 g) cake flour see Notes below recipe
- 1 cup plus 3 tablespoons (162 g) all-purpose flour how to measure flour
- 2/3 cup (133 g) granulated sugar
- 2 heaping tablespoons lime or lemon zest
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 8 tablespoons (113 g) unsalted butter cut in 8 pieces, cold
- 2/3-3/4 cup (160 to 180g) heavy whipping cream cold; see Notes below
- 1 large egg cold
- 1 1/3 cup (198 g) fresh blackberries halved
To Garnish
- 1 batch Perfect Egg Wash Recipe
- Demerara, sparkling sugar or granulated sugar
Instructions
For the Cream Scone Dough
- Line several baking sheets with parchment paper. Set aside.
- In a large mixing bowl, whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, cinnamon, and a pinch of sea salt. Now for the fun part: using a pastry blender, two forks, or even just your fabulous hands, cut the super cold butter pieces into the flour mixture. Mix until you see delightful little pieces, about the size of peas – this is key for those flaky scones!
- In a separate small bowl, whisk together the egg and the heavy cream (remember our humidity hack for cream amounts – use ⅔ to ¾ cup / 160g to 180g heavy cream; see the note in the 'Pro Tips' section above!). Drizzle this creamy mixture evenly over your flour-butter blend. With a fork, gently stir until the dough just starts to come together. Don't overmix, sweet friends!
- Add the beautiful berries to your scone dough.
- Now, I like to use a little "fold and press" technique when adding the berries. Fold about half of the dough onto itself and gently press down so those juicy blackberries are tucked into the middle. Grab any rogue blackberries trying to escape, set them on top of the dough heap, and repeat the process until everything looks just mixed. Heads up: the addition of fresh fruit will make the dough a bit slick and well, sometimes a little 'snotty'… don't panic! It’s perfectly normal, and it means you’re on your way to tender, moist blackberry scones.
- Using a 1/3 cup muffin/cupcake scoop or a 1/3 cup measuring cup, portion out 11 generous mounds of dough onto your prepared baking sheet, making sure to leave a good 3 inches (8 cm) between each scone for optimal baking. Gently press down the tops to level them a bit and coax any jagged edges on the sides into a cohesive, but not packed, shape.
- Pop that baking sheet into the freezer (or fridge) for a quick 30 minutes to chill while you preheat your oven to 400°F (204°C).
To Garnish the Scones
- Once chilled, brush your scones with an egg wash, and give them a generous sprinkle of glistening Demerara sugar, granulated sugar or sparkling sugar (if using) for that amazing crunchy top.
- Bake them in the center of your oven for about 16 to 17 minutes.
- When they're done, they’ll be beautifully lightly golden brown around the edges and wonderfully golden over the tops. Do a quick check around the blackberries to ensure those areas are baked through too.
- Let these beauties cool on the baking sheet, in a draft-free area, for about 15 minutes before carefully transferring them to a wire rack to finish cooling completely.
- While the scones cool, whip up any glaze if you're using (see Notes below for Glaze Recipe options). Drizzle over the tops of the cooled scones and serve any remaining glaze on the side for those who like extra.
Notes
Cake Flour
For the absolute lightest, most magical scones, use the cake flour listed in the ingredient list. However, in a pinch you can use more all-purpose flour, substituting it for the cake flour 1:1.Heavy Whipping Cream
I include a range of whipping cream because I’ve found when it’s quite humid, I need less. And when it’s dry out, I need all of the cream. I live in a pretty dry climate most of the year, and use the full amount of cream unless it’s raining.The Size of the Blackberries
Some blackberries can be positively enormous. Halve and even quarter them for best results. If you’re blackberries are small, leave them as is!Choosing Citrus Zest for Scones
These are delicious with both lemon or lime zest in the dough. I’m a sucker for the blackberry-lime flavor combination. But lemon-blackberry also can’t be beat.Glaze Options for Blackberry Scones
These are great with Lime Glaze, Lemon Glaze or Vanilla Glaze drizzled over the tops. If you go for the lemon glaze, I reckon I would use lemon zest in the scone dough. But you do you!Blackberry Scone Variations
If you want to make these with buttermilk, follow my instructions for my Favorite Blueberry Scones (these are TO DIE FOR). If your blackberries aren’t especially juicy, follow my recipe for Fresh Strawberry Scones using blackberries. Macerating the berries before adding them to the dough really brings out their sweet, juicy berry flavor!Storing Scones
Store any leftover scones at room temperature in an airtight container. Don’t cover until they are completely cool. If you need to layer in the container, separate the layers with parchment paper.Freezing Scones
These scones freeze like a dream! At Step 7 of making the scone dough just keep them in there until they are frozen solid, about 2 to 3 hours. Once frozen, I like to cover each one in a layer of plastic wrap and then place in an airtight container. When ready to bake, set them on a parchment lined baking sheet and then pre-heat the oven. You want them to defrost a bit for the perfect bake. They will need a few more minutes to bake through since the dough is cooler. Make sure the dough around the fruit is baked through before pulling out of the oven. Enjoy!The post The BEST Fluffy Blackberry Scone Recipe You’ll Crave! appeared first on DisplacedHousewife.
