Blackberry Scones

5 from 30 votes

These Blackberry Scones are made with a combination of sour and heavy cream, having the perfect balance between sweet and sour. Covered with a delicious citrus glaze and filled with berries and white chocolate, this recipe is an easy one to make even if you're a beginner baker!

Prep Time10

Cook Time15

Total Time25

Course: Scones and Biscuits

Cuisine: American

Servings: scones

Calories: 409kcal

Author: Tatiana Kamakura

Equipment

1 Baking sheet

Ingredients

Blackberry Scones

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

Lime Glaze

1 tablespoon salted butter
2 tablespoon lime juice
1 ½ cup confectioner sugar
1 tablespoon lime zest optional

Instructions

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.

Video

Notes

You can substitute blackberries for strawberries, raspberries or blueberries.

Keep scones as cold as possible until they reach the oven. If you cut them and the oven is not hot enough, place the scones into the fridge while you wait for it to preheat properly.

Use frozen berries.

If your glaze is too runny, add more sugar.

To freeze 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.

You can also freeze unbaked dough after shaping it into scones.

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