Blackberry Scones

There are a ton of scone recipes out there and I (Joanne) would most likely love them all! I love scones. These are more of the “American” or “coffeehouse” kind of scone. They’re absolutely packed with fresh blackberries that smoosh when you cut into them and lots of lemon zest. They’re heavenly, especially with butter generously spread all over them next to a huge cup of coffee (I’m talking gigantic, here, gigantic). While Adam is not as head-over-heels in love with them as I am, he will still down a couple of these and be perfectly happy.

These seriously take minutes to make and the best part? NO fancy equipment required! Enjoy!

You May Also Like: Our Cranberry Scones Recipe or Spiced Pumpkin Scones Recipe.

Cold Butter is the Secret to a Great Scone

Cold butter + A Hot Oven = Flaky, tender scones.

Once you’ve stirred together all the dry ingredients like flour and sugar, you’ll want to add the butter. You can do this a few ways.

  1. Use a box grater to grate frozen butter into the bowl.
  2. Cut cold butter into small cubes then use a pastry cutter or two knifes to “cut” the butter in.
  3. Add cubes of cold butter to the dry ingredients that are in the bowl of a food processor then pulse.

Gently work cold butter into dry ingredients until crumbly.

The Wet Stuff

Sour cream and eggs get stirred into the crumbly butter and flour mixture. Don’t over work the dough, use a fork to swirl them in until everything is moistened.

Forming the Scones

Next, add the blackberries and empty everything out onto a clean floured board.

Form that into a circle — don’t worry if some of the blackberries get smooshed a bit then cut the dough into 8 triangles.

Serve warm with butter!  Are you drooling yet?

We created this recipe for Betty Crocker, but couldn’t wait to share with you!

4.7 from 7 reviews
Blackberry Scones
Prep time
Cook time
Total time
Scones are pretty easy and come together quickly. We love the addition of fresh blackberries for this, however, you could certainly use thawed, frozen blackberries.
Created By:
Yield: 8
You Will Need
  • 2 cups all-purpose flour
  • 1/3 cup + 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup sour cream, cold
  • 1 egg
  • 1 tablespoon grated lemon zest
  • 1 container (6 oz) fresh blackberries
  1. Heat oven to 400°F. Line cookie sheet with parchment paper or aluminum foil.
  2. In a large bowl, mix flour, 1/3 cup sugar, the baking powder, salt and baking soda.
  3. Now, use a box grater to grate butter into flour mixture OR cut the butter into small cubes then work in with fingers until mixture looks like coarse meal.
  4. In a small bowl, whisk sour cream, egg and lemon zest with a fork then add to flour and butter. Use the fork to stir everything together until just moistened. Add blackberries and gently stir into dough. Don't worry if some of the berries are smooshed or crushed a bit.
  5. Empty the loose dough out onto a clean, floured work surface then shape the dough into a 7-inch circle then cut the dough into 8 wedges and carefully transfer to the baking sheet. Sprinkle the top of each scone with the remaining sugar and bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes. Serve warm.
Notes and Tips
Use a box grater with large holes for grating the stick of butter, and make sure it’s very cold for best results.

Store cooled scones in an airtight container at room temperature 1 to 2 days or in the refrigerator 3 to 4 days. They can also be frozen up to 3 weeks.

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29 comments… Leave a Comment
  • Kristin June 29, 2016, 11:51 am

    I’m making these for breakfast. One of my favorite recipes — yum! It’s good and easy and takes substitutions well. In place of the sour cream, you could use milk, nonfat plain yogurt, or ricotta cheese. In place of the unsalted butter, you can use margarine or regular butter. In place of the blackberries, you can use blueberries, craisins or raisins. In place of the lemon zest, you can use 1 t. lemon juice.

  • MTmama April 7, 2015, 10:49 am

    Excellent! Could use with other fruit as well. I used 1/4 cup greek yogurt and 1/4 cup sour cream to increase protein and decrease fat. Also used frozen berries. Also subbed 1 c. whole wheat pastry flour for a cup of a-p flour for increased nutrition. These were fabulous and thoroughly enjoyed even by non-scone lovers. I will definitely make again..and again…

    • Joanne April 9, 2015, 5:12 pm

      Yes, you definitely can use other fruit — any berry would work as well as sliced peaches, nectarines or pears. Pretty much anything!

  • Melanie March 26, 2014, 5:35 pm

    Just made the blackberry scones OMG these are super yummy fabulous !!!

    • Joanne April 3, 2014, 11:09 am

      Aren’t they! We love these so much.

  • Jadyn March 10, 2014, 7:44 pm

    Can I substitute the blackberries with blueberries

    • Joanne March 17, 2014, 3:35 pm

      Definitely, blueberries would be great.

  • Jessica August 2, 2013, 4:54 pm

    Mine are baking now. I could not get it into a round form to cut without pulverizing my fresh berries. I put my flour in the freezer and had to add a little milk because it really dries out the flour. Just stating in case anyone else puts their flour in the freezer and wonders why the mix is still so dry. A little milk or cream may help. I just took them out of the oven and they’re good.

    • Joanne August 8, 2013, 1:04 pm

      Great tip Jessica.

  • Melina July 28, 2013, 4:42 am

    Hi- is there any replacement for sour cream? Don’t have any where I live 🙁

    • Melina July 28, 2013, 5:55 pm

      So I used greek yogurt (2% fat) instead of the sour cream. I just wrapped it up in kitchen roll paper to drain the liquids for some time, and following the advice on the internet, added a bit of baking soda. These were delicious. Not too sweet, and not too heavy. I used frozen blueberries instead of blackberries. YUM.

      • Joanne July 31, 2013, 12:24 pm

        Love that. Thanks for coming back and sharing.

    • Joanne July 31, 2013, 12:25 pm

      Full fat or 2% thick yogurt will work well.

  • Pumpkin January 25, 2013, 9:34 am

    If you use frozen berries, do you have to drain them from the juices from being frozen?

    • Melina July 30, 2013, 2:47 am

      I used frozen blueberries- just put them straight in. Mine weren’t in any juices or anything.

  • Vik December 25, 2012, 8:35 pm

    This is the best recipe ever! I bake the scones in a muffin pan (don’t have a cookie pan) and they still came out light, flaky and crispy. Just made the for the second time with blueberries in place of blackberries! Yummm

    • Joanne December 27, 2012, 1:01 pm

      So happy you liked them 🙂

  • Samantha November 11, 2012, 8:06 pm

    Oh! and also I found that after 16 min they were still very doughy. I baked them for 25 min and they were still a tiny bit doughy (but I like that so I took them out and they were delish) However, I’m just wondering if I might have done something wrong that mine took so long to cook?

  • Rosa September 15, 2012, 7:07 pm

    I made the blackberry scones this afternoon, (with blackberries that I had picked from my brothers garden and frozen this past summer) and I have to tell you that they were delish. The recipe is easy to follow, simple ingredients and OH so good. Thank you so much for sharing! I LOVE your website.

    • Samantha November 11, 2012, 7:56 pm

      I made these the other day… so amazing. I’m just curious though why are they so perishable? I’m not a very seasoned baker so maybe I just don’t get it but the egg, blackberry and sour cream I used to make the scones are not overdue yet and I’ve kept the scones refrigerated so why are they only good for 4 days?

      • Joanne November 11, 2012, 8:07 pm

        So glad you liked them! By 4 days, we meant at room temperature — keeping them in the fridge should extend the shelf life for a few more days.

  • Rani September 6, 2012, 6:00 pm

    I have tried this 2 times and it tastes great. I have substituted flour with whole wheat and it great and 1 tbs of coconut suger as a glaze.

    • Joanne September 7, 2012, 8:53 am

      Love that you’ve used whole wheat flour and the coconut! Thank you for coming back to share your adaptations.

  • David September 3, 2012, 11:36 am

    Amazing and delicious. Found this when we had lots of wild blackberries that needed to be eaten. Thanks for a good recipe. We’re trying it today with strawberry jam.

  • Alethea August 23, 2012, 12:18 pm

    This is a great recipe! They were delicious and my husband loved them! The little bit of lemon goes a long way! What would happen if you used less butter? I could taste it a little bit too much.
    Thanks for all the pictures! Really helpful!
    I had intended to pick fresh blackberries but couldn’t find a good patch, so went to the store and bought some frozen. They actually worked better, I think, because they worked to chill the dough while I was shaping it.

    Thanks for a yummy morning 🙂

    • Joanne August 23, 2012, 6:06 pm

      Hi there, thanks so much! Reducing the butter might get tricky — that really is what makes the scones become flaky and have that tender crumb. If you were to reduce the butter, I wouldn’t be too drastic — maybe a two tablespoons, that’s it.

  • Connie August 1, 2012, 2:12 am

    Do you have additional variations on scones? If so, would appreciate receiving them.

    • inspiredtaste August 4, 2012, 8:29 am

      So happy you like this one! No more at the moment but we have a few ideas to share soon.

  • Nancy Long July 3, 2012, 8:31 am

    love scones and blackberries, so this is a given – but at the moment, have raspberries I need to do something with. Thanks


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