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A large, irregularly shaped baked scone with a purple glaze sits on a white plate with a pink rim on a wooden surface.

Blackberry Scones

Bake soft, tender, and buttery Blackberry Scones packed with fresh, juicy blackberries and finished with a sweet, vibrant glaze. These scones are perfect for breakfast, brunch, or a cozy homemade treat any time.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 22 minutes
Cooling Time: 10 minutes
Total Time: 47 minutes
Servings: 10 scones
Calories: 342kcal
Author: Michelle

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.

Equipment

Non Skid Mixing Bowl
Non Skid Mixing Bowl
Wire Cooling Racks
Wire Cooling Racks
Silpat

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

Serving: 1scone | Calories: 342kcal | Carbohydrates: 51g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 271mg | Potassium: 129mg | Fiber: 3g | Sugar: 20g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.