Description
These Blackberry Scones are a delightful and simple treat packed with flavor. With fresh blackberries and a buttery texture, they’re perfect for breakfast, brunch, or an afternoon snack.
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 (5 oz/142 g) fresh blackberries, cut into halves
- ⅔ cup (5 fl oz/150 ml) buttermilk
- 1 tablespoon vanilla extract
- egg wash
- 1 cup (4 oz/115 g) powdered sugar, sifted
- 3 tablespoons (1 ½ oz/45 g) butter, melted
- 1 teaspoon vanilla bean paste
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Rub in the cold diced butter until the mixture resembles coarse breadcrumbs. Add the blackberries and gently toss.
- In a small jug, combine buttermilk and vanilla extract, then pour into the flour mixture, stirring gently until combined.
- Turn the dough onto the prepared baking sheet, pressing it into a 1-inch thick circle about 7 inches wide.
- Cut the circle into 8 wedges and gently push them apart to allow expansion during baking.
- Brush the tops with egg wash and bake for 20-22 minutes until golden brown and firm to the touch. Cool completely on a wire rack.
Notes
Ensure butter is cold for optimal texture in scones.
Feel free to substitute other berries if desired.
Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg