*This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.
Tender blackberry scones are made with fresh blackberries for the best flavor. Simple, but so satisfying for breakfast or tea time.
a note from megan
2026 Update: I first published this recipe back in 2011, but I’ve updated it with an improved recipe, new photos, and more tips to help you make the best blackberry scones. Enjoy!
Scones have been one of my favorite things to bake ever since I took a few classes at King Arthur Baking’s school in Vermont. Tender and flaky with just the right amount of sweetness, scones are perfect for any time of day.
I first made these scones for our first charity bake sale in Austin, and with juicy blackberries peaking they’ve become a summer staple around here, just like my blueberry scones and raspberry scones.
Scones are easier to make than most people think. The main tricks are to use cold butter and to use a light touch when working the dough. Give them a try with this recipe!
Ingredients for blackberry scones
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Fresh blackberries
- All-purpose flour *
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Egg
I also recommend having some milk on hand, just in case your dough seems too dry. It will depend on how juicy your fruit is!
This recipe works best with fresh berries, not frozen. If you do need to use frozen fruit, make sure to thaw it first, and drain well, or the dough can end up too wet.
Make sure to taste your blackberries before making this recipe! If they are more tart than sweet, you’ll want to add a little more sugar to the scones.
How to make this recipe
Preheat the oven to 400°F and line a baking sheet with parchment paper *. You can use a scone pan if you have one, but parchment on a baking sheet makes things easy for cleanup.
Wash the blackberries, remove any stems, and pat dry. Mash them a bit with a fork or the back of a spoon, but don’t break them up too much. You can also cut the blackberries in half if you prefer.
In a large mixing bowl *, combine the flour, sugar, baking powder, salt, and baking soda.
Cut the cold butter into pieces and add it to the dry ingredients, then cut it in with two knives or a pastry blender * until the pieces are incorporated and none are larger than a pea.
A “grate” way to add cold butter for scones is to use a grater! Freeze the butter first so it’s firm, then grate directly into the dry ingredients.
Want to save this recipe for later?
We'll email a link to you, so you can come back to it later! Plus, we'll send new recipes to your inbox weekly.
Make a well in the center of the bowl. Beat the egg and pour into the well, then stir to incorporate. Add the blackberries and gently mix and knead to incorporate everything together.
The dough should not be overly sticky or overly dry. If it’s too dry, add just 1-2 tablespoons of milk or heavy cream to bring it together. Take care to not work the dough too much, or you can make the scones tough!
Once the scone dough has come together into a ball, place on a piece of parchment or lightly floured surface. Pat gently into a circle about 1/2-inch thick. Cut into wedges and transfer to the prepared baking sheet, leaving about 1 inch between each scone to allow for rising.
Bake for 15-18 minutes, until golden brown. Let cool on a wire rack * and serve warm, or let cool completely and store in an airtight container.
Recipe suggestions
For a fancier finish to these scones, brush the tops of the scones with egg wash and sprinkle on coarse turbinado sugar or pearl sugar *. Or, drizzle on sweet glaze made with powdered sugar and milk.
Add 1 teaspoon vanilla extract or lemon juice to enhance the flavor of the blackberries.
You can also make this recipe using blackberry jam (as in my original recipe). Swap the fresh fruit for 3/4 cup jam, folding it into the flour mixture to preserve a few swirls of jammy flavor.
Storage tips
These scones are at their best right after baking, but leftovers will keep at room temperature for a few days. I recommend microwaving individual scones for about 10 seconds just to warm and soften before eating.
Want to make these ahead of time? You can freeze unbaked scones and then bake the whole batch or one at a time when you’re ready.
Add just a couple of minutes to the original baking time, and enjoy a hot fresh scone whenever you want! The frozen scone dough is best used within 1 month.
If you’re ready to dive into scratch-made scones, this blackberry scone recipe is calling your name!
Blackberry Scones
Ingredients
- 1 cup fresh blackberries
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 8 tablespoons unsalted butter, cold
- 1 large egg
Directions
- Preheat oven to 400°F.
- In a bowl, mash the blackberries slightly with a fork or the back of a spoon, retaining large pieces.1 cup fresh blackberries
- Sift together flour, sugar, baking powder, salt, and baking soda in a large bowl.2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 3/4 teaspoon fine sea salt, 1/2 teaspoon baking soda
- Cut butter into small chunks and then cut into flour with two knives or a pastry blender *, until the butter pieces are no larger than a pea. Form a well in the center. Beat egg and pour into well. Stir until it starts to come together.8 tablespoons unsalted butter, 1 large egg
- Add the blackberries and carefully fold in until incorporated , then gently knead until dough forms a ball. If it seems too dry, add 1-2 tablespoons of milk. The dough should not be overly sticky.
- On a sheet of parchment paper or flour-dusted countertop, pat the dough out into a flat circle about 1/2 inch tall. Using a large sharp knife or pizza cutter, slice each circle into 8 pieces.
- Place scones 1 inch apart on a parchment lined baking sheet. Bake for 15-18 minutes or until golden brown.
Want to save this recipe for later?
We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.
Recommended Products
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
You might also like:
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
Your scones look lovely and sure to be a hit with not only the breakfast group but everyone (not that they’ll last ’til the lunch crowd comes to the sale!) So good of you to participate in this. Hope that Austin Bakes sells out quickly!
PS (Thanks for *being there* in your post for FFTC?)
good job. They look wonderful.
What a great idea! I wish the Tampa blog community was large enough to copycat 🙂
This is a wonderful cause and the scones look terrific.
Dude, these were gone from the Westlake location SO FAST. I’d go ahead and declare them a hit.
how aromatic: what a delicious flavor combintion! I hope the sale went super.
Hi! I saw your post on Raw Milk on Simple Bites and noticed you were in Austin too… if you don’t mind answering, where do you get your raw milk? I haven’t been able to find any closer than Georgetown but don’t want to drive that far if I don’t have to.
Thanks!
Rete S.
@Rete, I think Georgetown is the closest place. We get ours from Stryk Dairy in Schulenberg. There might be some other places but I don’t know what they are. You could also try the Way Back When low-temperature pasteurized milk, although I know it is still not raw!
I’m a little late on some blogs, but these scones look terrific! You walk into Starbucks and there are 7 different varieties of scones all with some type of icing. Scone is to be warm for the butter or jam to melt right into it, right?
Hope the fundraiser was a success!