Blackberry Lemon Scones
My perfectly flaky blackberry scones are super simple to make. They’re made with fresh blackberries, lots of lemon zest, and sour cream, which makes them incredibly delicious. This is one of my favorite scone recipes! I love these light and flaky scones. I truly cannot wait until you give them a try! They are lightly sweetened, tender, and so incredibly delicious. If you’re not a baker, scones are a fantastic recipe for you to try. You’ll have these blackberry lemon scones in the oven in about 15 minutes, and you don’t need any special equipment. If you only have dried fruit, try these cranberry orange scones or if you have blueberries, see our easy blueberry scones! How to Make the Best Blackberry Scones I want my scones to be light, flaky, and delicious, not heavy and flat. Here are my top tips for scone success: Keep everything cold. I always use chilled butter and sour cream straight from the fridge. Don’t overwork the dough. The less I handle it, the better. Too much mixing will make the scones tough. Embrace the ragged edges. When you cut your scones, some edges might look rough. I leave them alone because those flaky bits will puff up beautifully in the oven, making my scones light and airy. I take the same approach when making homemade biscuits. Keep everything cold. I always use chilled butter and sour cream straight from the fridge. Don’t overwork the dough. The less I handle it, the better. Too much mixing will make the scones tough. Embrace the ragged edges. When you cut your scones, some edges might look rough. I leave them alone because those flaky bits will puff up beautifully in the oven, making my scones light and airy. I take the same approach when making homemade biscuits. To make my favorite blackberry scones, I begin by whisking together flour, baking powder, baking soda, and a pinch of salt. Then, I cut in my cold butter. You can do this in several ways. I use a pastry blender to cut the butter into small bits, but you can also use a box grater to grate very cold (preferably frozen) butter into the bowl or even pulse it in a food processor. When the flour and butter look like floury pebbles, I gently swirl in sour cream and eggs with a fork until combined. Then, I add the berries, allowing some to get smashed into the dough for extra flavor. I cut the dough into triangles, but if you want round scones, use a pastry cutter (just be careful not to twist the cutter when you remove it from the dough, which prevents the edges from puffing up as much). Bake your scones in a 400°F oven until they’re puffed up and golden brown. Let them cool for a few minutes before serving. They’re so good! Blackberry Lemon Scones PREP 15 mins COOK 15 mins TOTAL 30 mins PREP 15 mins COOK 15 mins TOTAL 30 mins These blackberry scones are easy and come together quickly. We love using fresh blackberries, but thawed, frozen blackberries will also work. Use the coldest butter and sour cream possible for the best texture, and try not to overwork the scone batter. Makes 8 scones You Will Need 2 cups (260g) all-purpose flour 1/3 cup (66g) sugar, plus more for scone tops 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons (114g) very cold unsalted butter 1/2 cup (113g) sour cream 1 large egg 1 tablespoon grated lemon zest 6 ounces (170g) fresh blackberries Directions 1Adjust an oven rack to the middle position. Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or use a silicon baking mat. 2Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. 3Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (You can also grate frozen butter into the flour or use a food processor). 4Whisk sour cream, egg, and lemon zest in a small bowl until blended, then add to the flour and butter mixture. 5Use a rubber spatula to mix until a crumbly dough forms. Gently stir in the blackberries, allowing some to get smashed into the dough. 6Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. 7Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter. 8Place the scones on the baking sheet and lightly sprinkle the tops with sugar. 9Bake until light golden brown, 14 to 16 minutes, then cool for at least 10 minutes before serving. 1Adjust an oven rack to the middle position. Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or use a silicon baking mat. 2Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. 3Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (You can also grate frozen butter into the flour or use a food processor). 4Whisk sour cream, egg, and lemon zest in a small bowl until blended, then add to the flour and butter mixture. 5Use a rubber spatula to mix until a crumbly dough forms. Gently stir in the blackberries, allowing some to get smashed into the dough. 6Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. 7Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter. 8Place the scones on the baking sheet and lightly sprinkle the tops with sugar. 9Bake until light golden brown, 14 to 16 minutes, then cool for at least 10 minutes before serving. Adam and Joanne's Tips Storing: Scones are best eaten fresh. If you do have leftovers, your best bet for keeping them fresh is to freeze them. Freeze baked and cooled scones until hard, then transfer to resealable plastic bags. Freeze for up to 1 month. To reheat, bake in a 350°F oven until warmed. It shouldn’t take long. Freezing scone dough: You can also freeze unbaked scone dough. Place the scones in the freezer until firm, then transfer them to resealable plastic bags. They can be kept for up to one month. Bake from the freezer. (They may take a few extra minutes). We created this recipe for Betty Crocker on Feb 27, 2012, but we have permission to share it with you! Storing: Scones are best eaten fresh. If you do have leftovers, your best bet for keeping them fresh is to freeze them. Freeze baked and cooled scones until hard, then transfer to resealable plastic bags. Freeze for up to 1 month. To reheat, bake in a 350°F oven until warmed. It shouldn’t take long. Freezing scone dough: You can also freeze unbaked scone dough. Place the scones in the freezer until firm, then transfer them to resealable plastic bags. They can be kept for up to one month. Bake from the freezer. (They may take a few extra minutes). We created this recipe for Betty Crocker on Feb 27, 2012, but we have permission to share it with you! Nutrition Per Serving Serving Size 1 scone (1 of 8) / Calories 294 / Total Fat 14.6g / Saturated Fat 8.7g / Cholesterol 58.8mg / Sodium 207.2mg / Total Carbohydrate 36g / Dietary Fiber 2g / Total Sugars 9.6g / Protein 5.4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us