Buttermilk Blackberry Scones

Recipe for blackberry scones made on a plate.

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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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Keyword: Buttermilk Blackberry Scones

Servings: scones

Calories: 193kcal

Author: Alisa Infanti

Ingredients

2 cups all purpose flour 10 ounces
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon granulated sugar
⅓ cup butter unsalted, cold
⅔ 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.

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.

Nutrition