Description

These blackberry scones are wonderfully flavored, simple to prepare, and perfect for breakfast or a delightful tea time treat. Made with fresh blackberries and buttermilk, they offer a satisfying blend of sweetness and tartness that makes them irresistible. Ideal for sharing with friends or enjoying on your own!

Ingredients

Scale

2 cups (10 oz/284 g) all-purpose flour
¼ cup (2 oz/57 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 oz/115 g) butter, cold and diced
1 cup (5oz/142g) fresh blackberries, cut into halves
⅔ cup (5 fl oz/150 ml) buttermilk
1 tablespoon vanilla extract
egg wash
1 cup (4oz/115g) powdered sugar, sifted
3 tablespoons (1 ½ oz/45 g) butter, melted
1 teaspoon vanilla bean paste
1–2 tablespoons milk

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
Rub the diced cold butter into the flour mixture with your fingers until it resembles coarse breadcrumbs. Gently fold in the blackberries.
In a small jug, combine buttermilk and vanilla extract, then pour into the flour mixture. Stir gently until a dough forms.
Transfer the dough to the prepared baking sheet and shape it into a circle 1-inch thick and about 7 inches in diameter.
Cut the circle into 8 wedges and separate them to allow for expansion while baking.
Brush the tops of the scones with egg wash and bake for 20-22 minutes, or until golden brown and firm to the touch. Allow them to cool on a wire rack.

Notes

For best results, use fresh blackberries that are firm and not overly ripe.
Store any leftovers in an airtight container for up to 3 days.
These scones are best enjoyed fresh but can be reheated briefly in the oven before serving.

Nutrition

Serving Size: 1 scone
Calories: 300
Sugar: 12g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg