Description

This Blackberry Scones recipe features the irresistible taste of fresh blackberries blended with buttery scone dough, perfect for breakfast or a delightful snack. Simple to prepare, these scones are a sure hit with family and friends!

Ingredients

Scale

2 cups (10 oz/284 g) all-purpose flour
¼ cup (2 oz/57 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 oz/115 g) butter, cold and diced
1 cup (5 oz/142 g) fresh blackberries, cut into halves
⅔ cup (5 fl oz/150 ml) buttermilk
1 tablespoon vanilla extract
egg wash
1 cup (4 oz/115 g) powdered sugar, sifted
3 tablespoons (1 ½ oz/45 g) butter, melted
1 teaspoon vanilla bean paste
1–2 tablespoons milk

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
Rub the cold, diced butter into the flour mixture until it resembles coarse breadcrumbs. Gently fold in the blackberries.
Mix buttermilk and vanilla extract in a jug, then pour into the flour mixture, stirring gently until the dough comes together.
Place the dough on the baking sheet, shaping it into a 1-inch thick circle, about 7 inches in diameter.
Cut the circle into 8 wedges and gently push them apart for even baking.
Brush the tops with egg wash and bake for 20-22 minutes until golden brown and firm to the touch. Let them cool on a wire rack.

Notes

Ensure the butter is cold for the best texture in the scones.
Do not overmix the dough to keep the scones light and fluffy.
These scones are best enjoyed fresh but can be stored in an airtight container for a couple of days.

Nutrition

Serving Size: 1 scone
Calories: 280
Sugar: 13g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg