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.

Picture of buttermilk scones on a plate with one singular on a plate in the forefront.

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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 for a blueberry buttermilk scone recipe.

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.
A plate of blackberry scones with butter.

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.
  1. Use a cheese grater and shred the cold butter.
  2. Add shredded butter and blackberries to the bowl with the flour mixture.
  3. Whisk an egg into the buttermilk mixture. Remove 1 tablespoon and set aside for later use.
  1. Mix the wet ingredients into the dry ingredients to ensure everything is well combined.
  2. Press the dough with your hands to form a ball and place it on a lightly floured counter.
  3. Flip the dough so that both sides are lightly floured.
  4. Pat the dough down to form a 1.5-inch deep rectangle.
  5. 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.
Unbaked blackberry scones on a baking sheet being egg washed.
  1. Place the rounds of dough onto a non-stick cookie sheet or cookie sheet lined with parchment paper.
  2. 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.
  3. Remove from the oven. Serve warm or cold with butter, clotted cream or blackberry jam.
A buttermilk scone on a plate made with blackberries.

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.
Blackberry scone on a plate broken with more in the background.

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.

Recipe for blackberry scones made on a plate.

Blackberry Scone FAQs

Why are my scones not rising?

Scones may not rise for a few different reasons including overworked dough, improper oven temperature or old baking powder. Or because you twisted the cookie cutter when cutting the dough.

Can room temperature butter be used?

No, you don’t want to use room temperature butter. Cold butter ensures you get fluffy, tall scones. The butter needs to be shredded and this can only be done when the butter is cold.

Why is the cold butter shredded?

Shredding the butter helps to ensure you get a flaky texture. It also helps ensure you have an even distribution of butter in the flour that mixes in easily. When baked those ripples of butter throughout the dough release vapour which creates flaky layers.

Why are my scones dry and crumbly?

Scones can be dry and crumbly for a number of reasons including: overmixing or overworking the dough, using too much flour or baking too long.

A prepared buttermilk scones recipe on a plate with blackberries and butter on the table.

More Easy Quick Breads To Try:

Recipe for blackberry scones made on a plate.

Buttermilk Blackberry Scones

Alisa Infanti | The Delicious Spoon
These flaky, fluffy buttermilk blackberry scones are the perfect breakfast, brunch or afternoon snack. Packed with fresh berries, they are lightly sweet and easy to make.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Servings 9 scones
Calories 193 kcal

Ingredients
  

  • 2 cups all purpose flour 10 ounces
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • cup butter unsalted, cold
  • cup milk
  • 2 teaspoons white vinegar
  • 1 large egg
  • 1 cup blackberries rinsed, patted dry
  • 2 tablespoons coarse sugar optional

Instructions
 

  • Preheat the oven to 425°F
  • Add milk and vinegar to a small bowl. Stir and let sit for 10 minutes.
  • In a large bowl, add flour, baking powder, salt and sugar. Mix to combine.
  • Shred the butter with a cheese grated and add that and the blackberries to the flour mixture.
  • Whisk an egg into the buttermilk mixture. Reserve 1 tablespoon of the mixture for later.
  • Add wet and dry ingredients together and mix until well combined.
  • Lightly flour the counter, remove dough from bowl and press gently to form a ball.
  • Place the ball of dough on the floured counter and the flip it over so both sides are lightly floured.
  • Pat the dough down gently to form a 1.5 inch deep rectangle.
  • Lightly flour a 2.5 inch cookie cutter and press into the dough to cut out scones.
  • Re-form any scrapes and cut them with the cookie cutter. Continue reforming and cutting until all dough has been used.
  • Place rounds of dough onto a non-stick or parchment paper lined cookie sheet.
  • Brush tops of each scone with remaining egg mixture. Sprinkle with coarse sugar, if desired.
  • Bake for 20 minutes or until lightly golden on top.
  • Remove from the oven and serve warm or cold with butter, clotted cream or blackberry jam.

Nutrition

Serving: 1sconeCalories: 193kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 41mgSodium: 387mgPotassium: 93mgFiber: 2gSugar: 3gVitamin A: 304IUVitamin C: 3mgCalcium: 141mgIron: 2mg

Notes

Storage
These should be kept in an airtight container for a few days at room temperature or in the fridge. Or, they can be frozen up to 3 months.
Tips:
Don’t overwork or overmix the dough otherwise you may get flat, tough scones.
Be sure not to twist the cookie cutter when cutting the scones.
Use cold butter and shred it with a cheese grater to ensure even butter distribution and that it only melts when being baked to allow for air to be release creating the scones signature layers.
Please Note:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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