Name: Blackberry Cream Scones
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup cold unsalted butter, cut into small cubes; 1 cup heavy cream; 1 teaspoon vanilla extract; 1 cup fresh blackberries; 1 tablespoon milk (for brushing); Additional sugar for sprinkling

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These blackberry cream scones are a delightful blend of rich, buttery scones and the sweet tang of fresh blackberries. The creamy texture and burst of berry flavor make them the perfect treat for breakfast or a cozy afternoon tea. With their light, flaky texture and golden brown crust, these scones are sure to impress everyone who tries them.

Blackberry Cream Scones

Ingredients

2 cups all-purpose flour

¼ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup cold unsalted butter, cut into small cubes

1 cup heavy cream

1 teaspoon vanilla extract

1 cup fresh blackberries

1 tablespoon milk (for brushing)

Additional sugar for sprinkling

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Make a well in the center of the mixture and pour in the heavy cream and vanilla extract. Stir gently with a spoon until just combined. Be careful not to overmix the dough.

Gently fold in the blackberries, being cautious not to break them up too much. The dough will be a bit sticky at this point.

Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a round disc about 1-inch thick.

Using a sharp knife, cut the dough into 8 wedges and place them onto the prepared baking sheet.

Brush the tops of the scones with milk and sprinkle a little extra sugar on top.

Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Servings: 8 scones

Variations

Berry Mix: You can swap the blackberries with other berries like raspberries, strawberries, or blueberries for a different flavor twist.

Citrus Zest: For a fresh twist, add the zest of a lemon or orange into the dough for a citrusy kick.

Nuts: If you like a little crunch, try adding chopped walnuts or almonds to the dough.

Chocolate Chips: For a more indulgent treat, add chocolate chips along with the blackberries.

Vegan Version: Use dairy-free butter and a plant-based cream alternative to make this recipe vegan-friendly.

Storage/Reheating

To store, place the cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen. To freeze, wrap each scone individually in plastic wrap and store them in a freezer-safe bag. When ready to eat, reheat in the oven at 350°F (175°C) for 5-7 minutes, or until warm.

FAQs

How do I make scones lighter and fluffier?

To make scones lighter, I always make sure not to overwork the dough. Once the wet ingredients are added, I mix until just combined. Overmixing can lead to dense scones. Also, using cold butter is key to getting that flaky texture.

Can I use frozen blackberries instead of fresh?

Yes, you can! If using frozen blackberries, there's no need to thaw them before adding them to the dough. Just fold them in gently to prevent the dough from turning purple.

Can I make these scones ahead of time?

Yes! You can prepare the dough and freeze it before baking. Shape the dough into wedges, then freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the baking time.

Can I make these scones without cream?

If you don’t have heavy cream, you can substitute with half-and-half or even whole milk. Keep in mind that the scones might not be as rich, but they’ll still be delicious.

How can I get a perfect golden-brown crust?

To achieve a beautiful golden-brown crust, I brush the tops of the scones with a little milk and sprinkle them with sugar before baking. This gives them a nice shiny finish and adds a touch of sweetness.

Conclusion

These blackberry cream scones are truly a treat that I love making and sharing with friends and family. Their combination of buttery texture and fresh, tangy blackberries makes them a standout addition to any breakfast or afternoon tea. With simple ingredients and easy steps, I can enjoy them fresh out of the oven in less than 30 minutes. Try them yourself, and I’m sure they’ll become a favorite in your baking repertoire!

Recipe:

Blackberry Cream Scones

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Author: Cheryl
Total Time: 28 minutes
Yield: 8 scones
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center of the mixture and pour in the heavy cream and vanilla extract. Stir gently with a spoon until just combined. Be careful not to overmix the dough.
Gently fold in the blackberries, being cautious not to break them up too much. The dough will be a bit sticky at this point.
Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a round disc about 1-inch thick.
Using a sharp knife, cut the dough into 8 wedges and place them onto the prepared baking sheet.
Brush the tops of the scones with milk and sprinkle a little extra sugar on top.
Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.