Blackberry Lemon Scones

Blackberry Lemon Scones 38 comments / 12 reviews by Joanne • March 5, 2020 38 comments How to make perfectly flaky scones with fresh blackberries and a hint of lemon. Jump to the Blackberry Scone Recipe or read on to see our tips for making them. There are lots of scone recipes out there and I would most likely love them all! I love scones. These blackberry scones are more of the “American” or “coffeehouse” kind of scone. These scones are packed with fresh blackberries as well as lots of lemon zest. These only take minutes to make and the best part? No fancy equipment required! If you only have dried fruit on hand, try our cranberry scones recipe instead. Our tips for making the best scones Scones should be light and flaky, not heavy and flat. To make them best keep the following tips in mind. Cold butter is essential. The butter should be chilled and hard and the sour cream should be used straight from the refrigerator.The less time you can spend working the dough, the better. Over worked scone dough will make the baked scones heavy.As you cut your scones, you might notice a few edges are ragged. Don’t pat them down or fix them — the flaky edges will puff up in the oven, helping the scones rise and become light.For these easy blackberry scones, we combine butter with flour, baking powder, baking soda and a little salt. Then we cut the butter into it. You can do this a few ways. Use a box grater to grate frozen butter into the bowl.Cut cold butter into small cubes then use a pastry cutter or two knifes to “cut” the butter in.Add cubes of cold butter to the dry ingredients that are in the bowl of a food processor then pulse.After the butter, we stir in some sour cream and eggs. Remember, don’t over work the dough. We like to use a fork to swirl them in until everything is mixed. The last ingredient to go in are the blackberries. Some will get smashed into the dough (that’s alright). After cutting into circles or triangles (that’s up to you), we bake the scones in a hot oven until puffed and cooked through. Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 38 comments / 12 reviewsPrintBlackberry Lemon Scones PREP COOK TOTAL These blackberry scones are easy and come together quickly. We love using fresh blackberries for these, but thawed, frozen blackberries will also work. For the best texture, use the coldest butter and sour cream possible and try your best not to over mix the scone batter. Makes approximately 8 sconesYou Will Need2 cups all-purpose flour 1/3 cup sugar, plus more for scone tops 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons cold unsalted butter 1/2 cup sour cream 1 large egg 1 tablespoon grated lemon zest 6 ounces fresh blackberries DirectionsMake DoughAdjust oven rack to middle position and heat the oven to 400 degrees F. Line a large baking sheet with parchment paper or use a silicon baking mat. Whisk together flour, sugar, baking powder, baking soda, and the salt in a medium bowl. Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor). In a small bowl, whisk sour cream, egg, and lemon zest until blended then add to the flour and butter mixture. Use a rubber spatula to mix until a crumbly dough forms. Gently stir in the blackberries. Don’t worry if some of the berries are crushed a bit. Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter. Bake SconesPlace scones onto the baking sheet and lightly sprinkle tops with sugar. Bake until light golden brown, 14 to 16 minutes. Cool at least 10 minutes before serving. Adam and Joanne's TipsTo Store: Scones are best eaten fresh. If you do have leftovers, your best bet to keeping them fresh is to freeze them. Freeze baked and cooled scones until hard then transfer to resealable plastic bags. Keep up to three weeks. To reheat, bake in a 350 degree F oven until warmed. It shouldn’t take long. You can also freeze unbaked scone dough. Chill cut scones in the freezer until firm, and then transfer to resealable plastic bags. Keep up to three weeks. Bake in a 400 degree F oven straight from the freezer. (They may take a few extra minutes). We originally created this recipe for Betty Crocker, but couldn’t wait to share with you. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Nutrition Per Serving: Serving Size 1 scone (1 of 8) / Calories 294 / Total Fat 14.6g / Saturated Fat 8.7g / Cholesterol 58.8mg / Sodium 207.2mg / Total Carbohydrate 36g / Dietary Fiber 2g / Total Sugars 9.6g / Protein 5.4gAUTHOR: Adam and Joanne Gallagher Don’t Miss Our Latest Recipes Our Favorite Apple Pie Extra Easy Oatmeal Cookies Ridiculously Good Cinnamon Rolls Black Bean and Quinoa Salad Ultra-Satisfying Homemade Chicken Noodle Soup Subscribe to Our NewsletterSubscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free! Hungry For More? Easy Vegetable Lasagna Mediterranean Zucchini Noodles Salad Recipe Our Favorite Black Bean Soup Parmesan Lemon Baked Spaghetti Squash with Chicken Dreamy Chocolate Chip Banana Bread Ultra Creamy Mushroom Risotto Recipe 38 comments… Leave a Comment Julie July 11, 2018, 6:38 pm The best scones I ever made! My family loves them. They will not last long enough to have to store them. Thank you for this recipe. It will be used often. Looking forward to trying blueberries. Reply Lureta March 5, 2018, 2:42 pm I’ve made these scones several times. I like the the dough mixture, and quite honestly just made a double batch and the butter was not cold. I used a cup of goat yogurt , instead of the sour cream, plus craisins and macademias pushed into the top of each scone. They are award winning. I put my second batch, cut and uncooked in the freezer for later this week. Reply Aleata August 13, 2017, 12:09 pm Easy recipe. I didn’t have lemon zest but used a bit of fresh grated pineapple. Then I discovered that I left out the salt. Oh well, salted butter should suffice. I wanted to use up the fresh blackberries before they went bad. Happy to find a tasty “home” for them! Reply Pauline Rohrmann June 17, 2017, 12:21 pm Wow! You are my kind of cooks! Love, love, love scones, and these are terrific! Went to Ireland a few years ago and every day I had tea and scones. (YUM) Hands down the absolutely best ones I found were in Belleek. I wrote, and they very graciously sent me the recipe . . . which included a mug of flour, a knob of butter a heaping spoonful of sugar, etc. Well you get the idea. after lots of back and forth . . .they were very patient. I finally got something that worked, and these Blackberry Lemon Scones are also terrific!!! Thanks for all your hard work, Your devoted fan, Pauline P.S. Also love these with the lemon and fresh rosemary in place of the blackberries, a very comforting scone, if you know what I mean :- ) Reply Pauline Rohrmann June 17, 2017, 12:18 pm Wow! You are my kind of cooks! Love, love, love scones, and these are terrific! Went to Ireland a few years ago and every day I had tea and scones. Hands down the absolutely best ones were in Belleek. I wrote, and they very graciously sent me the recipe . . . which included a mug of flour, a knob of butter a heaping spoonful of sugar, etc. Well you get the idea. after lots of back and forth . . .they were very patient. i finally got something that worked, and these too are terrific!!! Thanks for all your hard work, Your devoted fan, Pauline P.S. Also love these with the lemon and fresh rosemary, a very comforting scone, if you know what I mean :- ) Reply Emily April 1, 2017, 4:32 am Wow, what a wonderful recipe, and the instructions/tips were incredibly helpful. I found a great deal on blackberries at the market today, and hadn’t ever tried a scone made with them- so glad I came across this site! After cutting my butter into small cubes, I popped it in the freezer for about 10 minutes while I got the rest of the ingredients together, which I think helped. I liked these so much that I made a second batch with a combo of fresh blueberries and diced, dried apricots with some vanilla extract in place of the lemon juice… A nice variation! I am freezing half of the dough to have on hand later, and look forward to seeing how they bake up from frozen. Thank you again for the fabulous recipe! Reply Bridgette March 4, 2017, 9:02 am I liked these a lot, but I had to add a bit of milk at the end because the dough wasn’t coming together (I may not have gotten all the sour cream out of the cup?). I served them with fresh cut strawberries and lemon curd (store bought) mixed with equal parts sour cream. So yummy. 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