Buttermilk Blackberry Scones

These buttermilk blackberry scones are soft, fluffy and slightly sweet. If you are looking for a fruity breakfast, brunch or snack recipe these perfectly fit the bill.

Buttermilk scones dotted with fresh blackberries are a perfect summer snack. This recipe is also easy to make with just 10 ingredients, you can have these ready in under 45 minutes.

If you like scones, you may also enjoy this cheesy buttermilk scone recipe. Or, you can ramp up the blackberry flavor in these by smearing on some no-pectin blackberry jam.

This buttermilk scones recipe is super easy – you don’t have to be a great baker to master these. Follow the easy steps below.

What Makes these blackberry scones so great?

• Fresh fruit flavor. These are dotted with fresh blackberries making them sweet and fruity.
• Versatile. You can serve these up for breakfast, brunch or as a sweet snack. Top them with jam, butter or clotted cream.
• Easy to make. With only 10 ingredients, these are really fast and easy to make.

Ingredients

• Flour – All purpose is preferred for this recipe because it has a higher protein content allowing the scones to rise higher and hold their shape better.
• Baking powder – The leavening agent to help the scones rise.
• Salt – Brings out the flavor in everything more.
• Granulated Sugar – To add sweetness and structure to the scones.
• Butter – Unsalted and cold. Cold butter is essential to getting the flaky layers in this recipe and unsalted butter gives bakers greater control over the salt in the recipe.
• Milk – Adds moisture to the scones again helping to give them rise and flakiness.
• White Vinegar – When vinegar or lemon juice are added to milk and allowed to sit for 10 minutes or so, the acid will curdle the milk and turn it sour creating a tangy buttermilk.
• Egg – To help thicken and add to the structure of the batter.
• Blackberries – Rinsed and patted dry. The fresher the better. Frozen berries may add to much moisture to the batter making it dense and more difficult to rise so I would stick with fresh berries.
• Coarse sugar – Totally optional to sprinkle on top after egg washing the scones.

Variations

• Use different fruit – You can use any other type of berry you like as they work best. But you can also use other fruits like peaches or apples. Just make sure to cut or shred them into small pieces if using firmer fruits.
• Buy buttermilk – This recipe shows you how to make your own buttermilk. But, you can certainly just buy some at the store and use 2/3 of a cup.

How to make buttermilk blackberry scones

Follow these easy steps to bake up a batch of your own Blackberry buttermilk scones.

1. Preheat your oven to 425°F.
2. In a small bowl, add milk and vinegar. Stir and let sit for 10 minutes.
3. In a large bowl, add flour, baking powder, salt and sugar. Mix to combine.

4. Use a cheese grater and shred the cold butter.
5. Add shredded butter and blackberries to the bowl with the flour mixture.
6. Whisk an egg into the buttermilk mixture. Remove 1 tablespoon and set aside for later use.

7. Mix the wet ingredients into the dry ingredients to ensure everything is well combined.
8. Press the dough with your hands to form a ball and place it on a lightly floured counter.
9. Flip the dough so that both sides are lightly floured.
10. Pat the dough down to form a 1.5-inch deep rectangle.
11. Lightly flour a 2.5-inch round cookie cutter and use it to cut the dough into scones. Put scrapes together and press out again. Continue cutting and reshaping until all dough is used. Be sure not to twist the cookie cutter when cutting.

12. Place the rounds of dough onto a non-stick cookie sheet or cookie sheet lined with parchment paper.
13. Brush the tops of each scone with the remaining egg mixture. Sprinkle with coarse sugar, if desired. Bake for 20 minutes or until the top of the scones have turned golden brown.
14. Remove from the oven. Serve warm or cold with butter, clotted cream or blackberry jam.

Tips

• Don’t overmix – When you are mixing wet and dry ingredients together make sure to just mix enough to combine them. Overmixed dough can lead to tough scones.
• Lightly flour everything – While you are pressing the dough out and cutting it with the cookie cutter make sure to lightly flour the counter, cookie cutter, dough and your hands. This way it is easy to work with and won’t stick to things.
• Don’t twist the cookie cutter – To cut the dough into rounds, press the cookie cutter straight down and pull it straight back out. Twisting will prevent the scones from rising with their signature flaky layers.
• Don’t overbake – Scones are ready when they have more than doubled in height and tops are lightly golden.

Storage

Scones can be kept in an airtight container at room temperature for 2-3 days before they begin to dry out. You can keep them in the fridge to help extend their shelf life by a few additional days.

If you won’t consume them in this time, you can freeze them for around 3 months. But, you may loose a little of their texture when defrosted. I find cutting them in half and toasting them is the best way to eat them after freezing.

Blackberry Scone FAQs

More Easy Quick Breads To Try:

• Easy Buttermilk Cheese Scones
• Irish Guinness Bread
• Spiced Butternut Squash Bread
• Gluten-Free Corn Bread
• Lemon Poppyseed Bread