With the perfect balance between sweet and sour, covered with a delicious citrus glaze and packed with white chocolate, these Blackberry Scones are easy to make even if you're a beginner baker!
Looking for more easy scones recipes? These chocolate chip scones are super fun to bake and the kids love them!
👩🏻🍳Why bake these scones
- You're looking for a soft, buttery scone;
- You want a recipe where you can easily substitute ingredients;
- You're looking for a scone recipe you can get right on your first try!
🍪What are the two types of scones?
There are two types of scones: American and British.
British scones are usually baked plain. They have less butter, just a tiny bit of sugar and are made to be eaten with butter or jam. They can resemble an American Biscuit, but are not as light as one.
American scones are made to be eaten alone: they have add-ins like berries or chocolate chips, and are usually topped with delicious sugar icings and even melted chocolate.
Both are amazing in their own way! But here you're getting a full-package American scone.
📝Ingredients and substitutions
Let's make sure you have everything you need for scrumptious, delicious blackberry scones!
All-purpose flour. Use all-purpose for this recipe to work. Do not substitute for bread flour, or whole wheat flour.
Sugar. Both granulated sugar or caster sugar are fine. Don't use brown sugar for this recipe.
Salt. Use fine sea salt.
Baking powder. It's responsible for the rise that will make the scones fluffy and light. Make sure yours is not expired. Baking powder can lose its power 6 months after opened.
Butter. Use unsalted, frozen butter. This ingredient, as all wet ingredients, needs to be EXTRA cold.
Egg. Use organic, cage-free eggs if possible.
Heavy and sour cream. Sour cream can be substituted for greek yogurt. Heavy cream can be substituted for buttermilk. Don't substitute these ingredients for any type of milk or half-and-half.
White chocolate. You can use chunks of white chocolate, or white chocolate chips.
Blackberries. Use frozen blackberries. You can use fresh blackberries, but they release more liquid when incorporated. That can make things difficult if you don't have much experience with scones.
🥄How to make them
Scones are delicious, but can be tricky little things to get done. They're not super hard to make, but can go wrong if you don't follow all the instructions and tips.
No worries: here, I have a step by step video and all the instructions written below to make things easier for you!
Two things you need to do before starting to mix the ingredients:
- Cut your butter into small pieces and freeze it for 1 hour. You need it extra-cold for the perfect scone texture. You can cut it into small cubes, or grate it. Just make sure you freeze it before using.
- Preheat the oven. You can't forget to preheat it for at least 15 minutes. Oven needs to be at the right temperature for the scones to bake properly! Never start baking scones in a cold oven.
Now, for the recipe:
1. Mix all dry ingredients before adding wet ingredients. That will assure you get them evenly mixed. It also prevent you of over-kneading the dough.
2. Use a pastry cutter, fork or your hands to incorporate the butter. You don't want to overwork here: small lumps are ok and wanted. If you're mixing with your hands, wash them with cold water before starting.
3. Add egg. Mix it quickly with a fork before adding to the dough.
4. Add sour cream and heavy cream. Now, I usually use it all, but you might not need all your sour cream and heavy cream mixture. Add it only until you get a dough that resembles a cookie dough. I recommend adding ⅔ of it, mixing, and adding more only if the dough is still too crumbly.
5. Add white chocolate and blackberries. Use frozen blackberries: they release less liquid. In the video, I used fresh blackberries, and you can see how much water they released when being mixed into the dough.
The scones will be fluffy and buttery even if using fresh berries, but it's easier to use frozen if you're a beginner.
🔪How to shape and cut
Here comes the tricky part: shaping them.
Now, if you're thinking about adding more flour: don't!
After adding the blackberries, add more flour ONLY IF the dough is too sticky to shape. And don't add too much: ¼ cup should be enough.
I always try to avoid adding more flour after the dough comes together. The less you handle the dough, the better. Handling it too much can make tougher, drier scones.
1. Flour your hands and the surface you’ll use to shape the scones: it’s so much easier to handle the dough this way.
2. Divide the dough in two if you're making mini scones. You can skip this part if you're aiming for bigger scones.
3. Shape each piece into a disc. Make it at least 1 inch tall. Flip the disc once, then cut it into 8 pieces.
4. Place shaped scones over a parchment-lined baking sheet. If you forgot to preheat the oven, handled too much the dough, or are baking in a hot summer day, I recommend freezing the scones for 20 minutes before baking.
🫐Secrets to making good scones
Follow all these tips to get extra tender scones:
- Wet ingredients need to be extra cold for this recipe;
- Mix all the dry ingredients well before adding butter;
- Careful to not overmix the dough. You only have to knead until everything is combined and no spots of dry flour remains.
- Use frozen blackberries. They release less liquid and make the dough easier to work with.
- When cutting scones, dip the cutter into flour. That little trick will make the dough don't stick to it;
- Keep your scones as cold as possible until they reach the oven. If you shape them but the oven is not hot enough, place scones in the freezer while waiting for oven to preheat;
- Bake the scones using the middle shelf. Do not bake more than 1 sheet at a time using different shelves;
- Bake only until scones reach a light brown color at the top. That happens between 12 and 15 minutes.
Yes, you can! I already tried with blueberries, raspberries and strawberries and they all make incredible scones while using this recipe.
But if you're looking for a specific blueberry scone recipe, I got you covered!
A perfectly baked scone will have a crunchy exterior, and a soft and moist interior. The ideal scone should never be dry or crumbly.
Yes, you can freeze scones! To do so, I recommend wrapping them in plastic wrap, making sure they are tightly sealed. Store in the freezer for up to a month. When baking frozen scones, you might need to add a few extra minutes to the recommended baking time to ensure they are fully cooked.
If you're lucky and there are scones left, store them inside an airtight container, away from sunlight. They're good for 3 to 5 days if stored correctly. Don't store scones inside the fridge!
Wanna freeze them? To freeze baked scones, wait for them to cool completely. Then, wrap them in plastic wrap, making sure they are tightly sealed. Place wrapped scones in a freezer bag or airtight container. They're good for up to 3 months.
To thaw after freezing, leave them for 1 hour on your counter or overnight inside your fridge, then use your oven or microwave to reheat. I prefer using the oven, and usually 6 minutes at 350°F are enough for me.
- 1 Baking sheet
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- 1 tablespoon baking powder
- ½ cup 1 stick butter, cut/grated and frozen
- 1 large egg
- ¼ cup heavy cream
- ¼ cup sour cream
- 1 cup blackberries frozen
- ½ cup white chocolate chunks or chips
- 1 tablespoon salted butter
- 2 tablespoon lime juice
- 1 ½ cup confectioner sugar
- 1 tablespoon lime zest optional
- Cut the butter into small cubes and place into freezer for 1 hour.
- Adjust the oven rack to the center position and preheat your oven to 400°F. Line one baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, salt and baking powder.
- Add the butter and use a pastry cutter, fork or your hands to mix it with the dry ingredients.
- Add the egg and mix until combined.
- In a small bowl, mix sour cream with heavy cream. Add ⅔ of it to your butter mixture. Mix until incorporated and add more if dough is still too crumbly.
- Add white chocolate and frozen blackberries.
- Place the dough into a floured surface and divide into 2 equal parts. Lightly knead each into a disc, at least 1 inch tall. Flip the disc once, then cut it into 8 pieces.
- Place the scones in the prepared baking sheet, each spaced about 2 inches apart.
- Bake for about 15 minutes on 400°F, or until golden brown on top.
- Remove from the oven and let it cool for 20 minutes before pouring the glaze on top.
- For the glaze, melt the butter.
- Mix the melted butter with the lime juice (and zest if using).
- Add the confectioner sugar, mixing until homogeneous. If the glaze is too runny, add more sugar, one tablespoon at a time.
- Pour over the scones as desired and let it set before serving.