How to Make Blackberry Lemon Scones

How to make perfectly flaky scones with fresh blackberries and lemon. Jump to the Blackberry Scone Recipe or read on to see our tips for making them.

How to Make Blackberry Lemon 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. 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!

How to Make Cranberry SconesYOU MAY ALSO LIKE: How to make perfectly light and flaky scones packed with dried cranberries and orange zest. Jump to the Cranberry Scones Recipe.

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.

  1. Cold butter is essential. The butter should be chilled and hard and the sour cream should be used straight from the refrigerator.
  2. The less time you can spend working the dough, the better. Over worked scone dough will make the baked scones heavy.
  3. 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).

Blackberry Lemon Scones

After cutting into circles or triangles (that’s up to you), we bake the scones in a hot oven until puffed and cooked through.

Blackberry Baked Oatmeal RecipeYOU MAY ALSO LIKE: This Blackberry Baked Oatmeal. Eat this baked oatmeal with fresh blackberries and caramel sauce for breakfast or even for dessert.

Blackberry Lemon Scones Recipe

Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

How to Make Blackberry Lemon Scones

  • PREP
  • COOK
  • TOTAL

These scones are easy and come together quickly. We love the addition of fresh blackberries for this, however, you could certainly use thawed, frozen blackberries. When making these remember this: use the coldest butter and sour cream possible and don’t over mix.

Makes approximately 8 scones

You Will Need

2 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

Directions

  • Make Dough
  • Adjust 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 Scones
    • Place 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 Tips

  • To 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

AUTHOR: Adam and Joanne Gallagher

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36 comments… Leave a Comment
  • 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.

    Reply
  • 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.

    Reply
  • 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…

    Reply
    • 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!

      Reply
  • Melanie March 26, 2014, 5:35 pm

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

    Reply
    • Joanne April 3, 2014, 11:09 am

      Aren’t they! We love these so much.

      Reply
  • Jadyn March 10, 2014, 7:44 pm

    Can I substitute the blackberries with blueberries

    Reply
    • Joanne March 17, 2014, 3:35 pm

      Definitely, blueberries would be great.

      Reply
  • 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.

    Reply
    • Joanne August 8, 2013, 1:04 pm

      Great tip Jessica.

      Reply

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