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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33 comments… Leave a Comment
  • 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
  • Melina July 28, 2013, 4:42 am

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

    Reply
    • 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.

      Reply
      • Joanne July 31, 2013, 12:24 pm

        Love that. Thanks for coming back and sharing.

        Reply
    • Joanne July 31, 2013, 12:25 pm

      Full fat or 2% thick yogurt will work well.

      Reply
  • Pumpkin January 25, 2013, 9:34 am

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

    Reply
    • Melina July 30, 2013, 2:47 am

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

      Reply
  • 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

    Reply
    • Joanne December 27, 2012, 1:01 pm

      So happy you liked them 🙂

      Reply
  • 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?

    Reply
    • Julie62or January 21, 2017, 5:37 pm

      Did you use frozen berries? I plan to do that and expect I’ll have to increase the baking time.

      Reply
  • 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.

    Reply
    • 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?

      Reply
      • 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.

        Reply
      • Julie62or January 21, 2017, 5:41 pm

        Hi Samantha,

        Freshly baked goods do not have the same shelf life as store bought items that include preservatives. I just wrap up what I don’t plan on eating right away and pop them in the freezer. Simply thaw and eat. Delish!

        Reply
  • 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.

    Reply
    • 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.

      Reply
  • 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.

    Reply
  • 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 🙂

    Reply
    • 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.

      Reply
  • Connie August 1, 2012, 2:12 am

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

    Reply
    • 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.

      Reply
  • 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

    Reply

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