Scones are hands down one of my favorite breakfast treats to make, and these Blackberry Scones are no different. My scones use ingredients you have on hand and are ready in under half an hour, so you don’t need all morning to make them.
Blackberries have been on sale at my grocery store lately, and I keep buying them and finding new ways to enjoy them. With blackberry season coming up, this is a perfect way to enjoy their sweet-tart flavor when you pick them yourself or find them on sale near you.
These scones have quickly joined my list of favorites alongside Cherry Chip Scones and Chai Scones. Whether you like fruity scones or something more savory, they’re a fun way to mix up your mornings without too much effort.
Part of the fun of making scones is that they give me a little creative freedom while keeping things easy. You can swap in other fruits when blackberries aren’t in season, like my recipe for Fresh Peach Scones, or try out Mocha Scones for something a little extra.
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How should I melt the butter?
Gently melt the butter over low heat on your stove until it’s mostly melted, then stir it off the heat to finish. This works better than the microwave that can create hot spots, though it does work in a pinch.
The low heat keeps it from getting too hot before you mix it with your milk and egg. Letting the residual heat finish melting it helps control the temperature so everything blends together smoothly.
If the butter is piping hot, it can start to cook the egg as soon as it’s added. That can affect the texture of your batter and lead to uneven textures within your scones.
When is the best time to glaze scones?
Wait to glaze your scones until they have completely cooled. If you do it too soon, the glaze simply melts off the scones and doesn’t stick around for you to enjoy it.
How to Make Blackberry Scones
Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat. This makes cleanup easier and keeps the scones from sticking.
In a large bowl, whisk together the flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt. Make sure all the dry ingredients are evenly combined.
In a separate bowl, whisk together the melted and slightly cooled butter, milk, plain Greek yogurt, egg, and vanilla. I usually add the milk to an extra-large liquid measuring cup, then add the yogurt and other ingredients and mix them there to save a dirty dish.
Pour the wet ingredients into the dry ingredients and stir gently with a large spatula until just combined. Avoid overmixing so the scones stay tender and soft.
Carefully fold in the cup of fresh blackberries. You don’t want them to be completely crushed, but it’s okay if some break apart and create purple swirls in the dough.
Drop large spoonfuls of the dough onto your prepared baking sheet. Space them slightly apart so they bake evenly.
Bake for 20 to 22 minutes, until the scones are golden brown and cooked through. Keep an eye on them so they don’t overbake.
Remove the scones from the oven and let them cool completely on a wire rack before glazing. This ensures the glaze will stick properly and not slide off.
In a small bowl, use a fork to mash the blackberries, then add the powdered sugar and a dash of salt. Stir the mixture well, and if it’s too thin, add a little more powdered sugar until it reaches the right consistency.
Once the scones are completely cool, drizzle the bright blackberry glaze generously over the top of each pastry. It’s ok if it dribbles off the scone, as the blackberries you use for flavor make this a thinner glaze than many you may be used to.
Blackberry Scones
Ingredients
For the Scones:
- 10 tablespoons unsalted butter melted
- 2 1/2 cups flour
- 1 cup oats
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup Greek yogurt plain
- 1 egg
- 1 teaspoon vanilla
- 1 cup blackberries fresh
For the Glaze:
- 1 cup powdered sugar
- 1/4 cup blackberries fresh and mashed
- dash salt
Instructions
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.2 1/2 cups flour, 1 cup oats, 1/3 cup brown sugar, 1 teaspoon cinnamon, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a separate medium bowl, whisk together the melted and slightly cooled butter, milk, Greek yogurt, egg, and vanilla.10 tablespoons unsalted butter, 1/4 cup milk, 1/4 cup Greek yogurt, 1 egg, 1 teaspoon vanilla
- Pour the wet ingredients into the dry and stir gently with a spatula until just combined.
- Carefully fold in the fresh blackberries. It’s okay if some break and create purple swirls, but don’t stir too vigorously.1 cup blackberries
- Drop large spoonfuls of the dough onto the prepared baking sheet, spacing them slightly apart.
- Bake for 20 to 22 minutes until the scones are golden brown and cooked all the way through. Let the scones cool completely on a wire rack before glazing.
- In a small bowl, use a fork to mash the blackberries, then add the powdered sugar and a dash of salt. Stir the mixture together well. If the glaze is too thin, add a quarter cup of powdered sugar and stir again.1 cup powdered sugar, 1/4 cup blackberries, dash salt
- Once the scones are completely cool, drizzle the blackberry glaze generously over each one.
Notes
- This works best with fresh blackberries. If you have frozen ones, do not let them thaw before you add them to the dough. You will need to bake the scones a little longer, so check them at 20 minutes, then every 2 to 3 minutes after that.
- Let the scones reach room temperature before adding the glaze. If they’re warm, the glaze will melt and slide off, leaving a mess instead of a beautiful finish.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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