Fresh Blackberry Scones made with Cream
With butter, cream, and loads of berries, these Fresh Blackberry Scones are a moist, delicious breakfast treat! Best fresh, make these homemade scones ASAP.
Whether you adopt this recipe to make Blueberry Scones or Mixed Berry Scones, the basic formula is a winner! This will become your go-to Easy Scones Recipe!
Why You Must Make
- They’re a delicious way to use fresh spring and summer berries!
- If you haven’t made scones before, you’ll find out how tasty fresh from the oven, homemade scones taste!
- If you don’t like blackberries, try these with plump blueberries or raspberries.
- PRO-Tip: Use COLD butter. The tiny bits of cold butter will let off steam in the oven and create little pockets of air making lighter and more tender scones.
- PRO-Tip: Use fresh baking powder. Baking powder is not used as frequently as baking soda and it will often expire while in your pantry. Scones need proper leavening to help them rise.
- Add in just enough liquid to help the dough stick together. Lumps are OK.
- PRO-Tip: Do not overwork the dough. The goal is not to blend in the butter, but instead, to leave the small bits intact. This is key to having tender scones.
- If your kitchen is warm, chill your unbaked scones before baking.
- Do not overbake. This basic easy scones recipe can be used for blueberry scones, raspberry scones, mixed berry scones, and more. Even dried fruit works. Just use a gentle touch when folding in delicate fruit for the best results.
- Serve with homemade clotted cream for the ultimate scones experience.
How to Make
- Make sure to preheat your oven before mixing the dough.
- Use the food processor to mix together the dry ingredients.
- Pulse cold butter until it resembles cornmeal. Some larger pieces are OK.
- Use a spatula to mix in the cream/vanilla so you don’t overwork the dough.
- Knead a few times and gently add in the berries so they don’t bleed too much.
- Form the dough into a round and cut into wedges.
- Bake as directed and serve warm or at room temperature.
Frequently Asked Questions
Yes, of course. Using a food processor is a simple way to “cut” the butter into small pieces without a lot of effort. As with making pastry crusts, you can also use a pastry blender or two table knives to cut the flour into the butter. The end result should look like cornmeal with a few larger, pea-sized pieces of butter in the mix.
Yes, half and half will work when making scones. But add some butter to bring the fat content up to match that of heavy cream. The formula for making a substitute for heavy cream is 7/8 cup of half and half plus 1/2 tablespoon melted butter.
Note that the butter will solidify when it hits the cold cream, so as you’re adding it to the cream, whisk it a bit so it breaks into pieces.
You May Also Like:
- Strawberry Lemon Blondies from The View from Great Island
- Blueberry Sour Cream Muffins
- Raspberry Cream Scones
- Lemon Blueberry Muffin Bread
- More Breakfast Recipes
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into small pieces
- 1/2 cup fresh blackberries
- 1 cup heavy cream
- 1 teaspoon vanilla paste (or extract)
- Preheat the oven to 425°. Line baking sheet with parchment and set aside.
- Place flour, baking powder, sugar, and salt into the food processor and pulse to mix.
- Remove the lid and sprinkle the butter over the flour mixture. Pulse about 10-15 times till the mixture resembles coarse cornmeal. Transfer the mixture to a large bowl.
- Add the vanilla paste to heavy cream, then stir in the cream with a rubber spatula until the dough starts to come together.
- Pour out bowl contents onto a floured surface, and knead a few times, then carefully knead in the blackberries. I sprinkled a few on top, folded the dough over, and repeated. You don't want to overwork the dough.
- Form dough into an 8-inch round (alternatively, you can press it into an 8-inch cake pan lined with parchment, then carefully flip it out). Cut into 8 wedges
- Place wedges on a baking sheet and bake until tops are light brown, 15 to 18 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
Adapted from America's Test Kitchen
Feel free to substitute other berries or dried fruit. If you use dried fruit, you will need to decrease the baking time to 12-15 minutes.
Serving Size:1 scone
Amount Per Serving: Calories: 303Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 53mgSodium: 381mgCarbohydrates: 31gFiber: 1gSugar: 6gProtein: 4g