These blackberry scones are easy and come together quickly. We love using fresh blackberries for these, but thawed, frozen blackberries will also work. For the best texture, use the coldest butter and sour cream possible and try your best not to over mix the scone batter.
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
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.
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.