Easy Blackberry Scones Recipe
What better way to send off summer than with this easy blackberry scone recipe? These scones are beyond flaky (thank you, butter!), ridiculously moist (hello, buttermilk!) and packed full of jammy blackberries to add an extra burst of flavor in each bite.
Let’s talk about breakfast baked goods. More specifically, the ultimate breakfast baked good, the scone. I can turn down muffins, donuts, danishes and croissants all day long, but stick a scone in front of me and there’s no way I’m not going to eat it.
Why am I such a fan of scones over the plethora of other breakfast pastry goodies out there? I love that they’re not too sweet (usually) and the texture and crumb are hearty enough that I actually feel like full-ish after eating one. But that’s just me.
Why you’ll love this scones recipe…
Easy to make, easier to consume
Moist and buttery AF
Packed full of jammy blackberries
Topped with crunchy slivered almonds
Go great with coffee, obvi!
How to Make Scones
These scones are super simple to throw together if you’re having company over for brunch or coffee…or if you just have a hankering for scones! You can also customize the fruit and nuts—like raspberries & pecans or blueberries & walnuts—in these scones if you aren’t a fan of blackberries or don’t have any on hand. They will still be delicious.
Here’s how to make these blackberry scones with buttermilk in 6 easy steps:
Start by mixing your dry ingredients in one bowl and your wet ingredients in another.
Add super cold cubed or grated butter to your dry ingredients and cut into the flour using two forks until you have pea-sized pieces of butter throughout.
Pour in your wet ingredients and mix.
Dump the dough onto a floured surface and work—quickly!—into a disc. Cut into 8 wedges, brush with buttermilk and sprinkle with sugar and nuts. Refrigerate the scones for at least 15 minutes to prevent spreading.
Bake the scones for 20-24 minutes until golden brown. Cool slightly and enjoy with coffee!
Easy Blackberry Scones Recipe
Makes 8 scones
Prep time: 10 minutes (plus chilling time)
Cook time: 20-22 minutes
2 cups all-purpose flour
1/3 cup raw sugar, plus more for topping
Pinch of salt
2-1/2 tsp baking powder
1-1/2 tsp cinnamon
1/2 cup cold unsalted butter, cubed or grated
1/2 cup buttermilk, plus more for brushing
1 large egg
2 tsp vanilla
2 cups fresh or frozen blackberries
1/2 cup slivered almonds
1. In a large bowl, mix together all of your dry ingredients—flour, sugar, salt, baking powder, and cinnamon. In a separate bowl, whisk together all of your wet ingredients—buttermilk, egg, vanilla—and set aside.
2. Add your cold cubed or grated butter to your dry ingredients and quickly cut in the butter using two forks until you have pea-sized crumbs of butter throughout the flour. Pour in your wet ingredients, blackberries, and almonds; stir together using a wooden spoon until everything combined.
3. Pour dough out onto a floured surface and form a large disc with your hands. If you notice your dough is too dry or too sticky, adjust with more buttermilk or more flour, respectively, one tablespoon at a time. Cut dough into 8 wedges (like a pizza!) and transfer to a parchment-lined baking tray.
4. Brush scones with remaining buttermilk, sprinkle with raw sugar and slivered almonds and place in the refrigerator for at least 15 minutes or up to one hour. This will help to solidify the butter and keep the scones from spreading too much.
5. Meanwhile, preheat your oven to 400ºF. Bake scones for 20-22 minutes, or until golden brown. Remove from oven and let cool for a few minutes before icing (optional) or serving.
This recipe was adapted from Sally’s Baking Addiction’s Master Scones recipe.