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Black raspberry scones are a sweet way to enjoy these small, sweet fruits. Make a batch for breakfast or afternoon snacking.
Black raspberries tend to be smaller than their red counterparts, which has made them both less popular and more expensive.
I think they’re worth every bit, though I always look for ways to stretch out my enjoyment further than eating the entire container in one sitting.
While jam is a good way to keep the black raspberry party going, tucking them into scones is one of my favorite options.
Because the berries are very small, they get slightly crushed while adding to the scones.
This lets the flavor spread throughout, but it does get messy! It helps to handle the dough as little as possible, and use a bench scraper to fold if needed.
How to add butter to scones
I use a pastry cutter to blend in the butter, or two knives. It makes fast work of the task and also keeps the butter nonuniform, which is what you want.
Larger pieces make the scones flaky, while the smaller pieces add the tenderness. The best of both buttery worlds!
Another great method for adding butter is to use frozen butter and a box grater.
With this method you grate the butter right into the dry ingredients. Then, all you need to do is give it a quick stir to incorporate.
No matter which method you use, be sure to keep your butter as cold as possible.
What to add to black raspberry scones
I use a little bit of oat flour in these scones for extra flavor, but you can use whole wheat or simply use the whole quantity of all-purpose in your scones.
You don’t want to add too many mix-ins, because it can affect the scone itself, but thin sliced almonds are a good addition for mild crunchy flavor.
You could also sprinkle the almonds on top instead of mixing in.
If you like to use spices, ground cardamom is my perennial favorite for baked goods. A pinch of grated nutmeg also goes a long way.
I topped my scones with a bit of Swedish pearl sugar. Sparkling sugar will also work — both varieties do not melt in the oven, adding a sweet, crunchy finish to your baking.
To substitute the black raspberries, you can use red raspberries or blackberries. If your fruit is large, half or quarter it before adding to the scone dough. Dried fruit also works well in scones.
How do you shape scones?
Scones can be shaped a number of ways, depending on your preferences.
For wedges, pat your dough into one or two circles, then cut all the way across into triangles. You can separate the scones if you like crisp edges, or keep the scones together for a softer texture.
If you’re making mini scones, simple divide the dough into multiple smaller circles before cutting into wedges.
If you want square scones, pat the dough into a rectangle and cut into squares. Place the squares about 1 inch apart on the baking sheet.
You can also cut out scones using a round biscuit cutter. Be sure to not twist the cutter as you press it into the dough. This can seal the edges and prevent a good rise.
A scone pan is also an option for perfectly formed scones. Divide the dough by the number of wells in your pan and press it gently into the pan. Be sure to grease the pan generously with butter to prevent sticking.
Can I freeze scones?
One of the great things about scones is that you can make a big batch and freeze them for later.
Scones can be frozen unbaked or baked.
To freeze unbaked scones, cut the dough into your preferred shape. Place a sheet of parchment or waxed paper on a baking sheet.
Place each scone onto the baking sheet, leaving space between. Put the sheet into the freezer and freeze until solid, about 1 hour.
Transfer the scones to an airtight container or resealable freezer bag. If you need to stack the scones so they fit, place a piece of parchment paper or waxed paper between them to prevent any sticking.
Unbaked scones will take slightly longer to bake from frozen and won’t rise as much as fresh baked, but will have the delicious flavor you want from a freshly baked scone!
To freeze baked scones, let them cool completely, then transfer to an airtight container or resealable freezer bag.
If you can get your hands on black raspberries, they are well worth it! Enjoy these scones alongside a cup of your favorite tea and revel in the taste of summer.
Try my cherry walnut scones this summer, too!
Black Raspberry Scones
- 1 cup all-purpose flour, plus 1 tablespoon, divided use
- ½ cup oat flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter
- 2 eggs, divided use
- ¼ cup buttermilk
- 2 tablespoons maple syrup
- ½ to ? cup black raspberries, washed and patted dry
- 1 tablespoon milk
- Pearl or sparkling sugar, optional
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, stir together flours, baking powder, baking soda, and salt. Cut in butter using a pastry blender or two knives until butter is in small pieces.
- In a small bowl, whisk together 1 egg, buttermilk, and maple syrup. Pour into dry mixture and stir until dough pulls together.
- Toss raspberries with 1 tablespoon flour to coat, then carefully fold into scone dough.
- Scoop dough onto a floured work surface and pat into a rectangle or circle ¼- to ½-inch thick. Cut into wedges and place onto prepared baking sheet 1-2 inches apart.
- Whisk together remaining egg and milk and brush over scones. Sprinkle on sugar, if using.
- Bake 15-18 minutes, until golden brown. Best served warm.