I always look forward to blackberry season because it gives me an excuse to bake recipes like these blackberry scones. They’re buttery, tender, and packed with juicy berries in every bite. The vanilla glaze on top makes them feel a little special, but they’re still simple enough to make on a weekend morning without much effort.

These scones are perfect with a cup of coffee, a mug of tea, or even as an afternoon snack when you want something homemade but not overly sweet.

>>> Blackberry Coffee Cake

Why You Will Love This Blackberry Scones Recipe

• Soft and flaky texture.
• Filled with fresh blackberries.
• Easy to make with simple ingredients.
• Finished with a sweet vanilla glaze.
• Perfect for breakfast, brunch, or snacking.
• Freezer-friendly for make-ahead baking.

What You Will Need to make Blackberry Scones

• Large mixing bowl.
• Small mixing bowl.
• Pastry cutter or fork.
• Baking sheet.
• Parchment paper.
• Pastry brush.
• Wire cooling rack.

Ingredients

For the Scones

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ⅓ cup granulated sugar
• 6 tablespoons cold unsalted butter, cubed
• 1 large egg
• ½ cup cold buttermilk
• 1 teaspoon vanilla bean paste or vanilla extract
• 1¼ cups fresh blackberries
• Extra buttermilk for brushing
• 2 tablespoons turbinado sugar

For the Vanilla Glaze

• 1 cup powdered sugar
• 2 tablespoons milk or heavy cream
• ½ teaspoon vanilla bean paste or vanilla extract

How to Make Blackberry Scones

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, and granulated sugar.
3. Add the cold butter and work it into the flour mixture using a pastry cutter or fork until you have coarse crumbs with some larger butter pieces remaining.
4. In a separate bowl, whisk together the egg, buttermilk, and vanilla.
5. Pour the wet mixture into the dry ingredients and stir just until the dough starts coming together.
6. Carefully fold in the blackberries, trying not to crush them too much.
7. Turn the dough onto a lightly floured surface and gently bring it together into a thick round about 1 inch thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Freeze the scones for 15 minutes while the oven finishes heating.
10. Brush the tops with a little buttermilk and sprinkle with the turbinado sugar.
11. Bake for 18 to 23 minutes or until golden around the edges and lightly browned on the bottom.
12. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack.
13. To make the glaze, whisk together the powdered sugar, milk, and vanilla until smooth.
14. Drizzle the glaze over the slightly cooled scones and serve.

Tips

• Keep the butter cold for the flakiest texture.
• If your blackberries are very large, cut them in half before adding them to the dough.
• Frozen blackberries can be used straight from the freezer without thawing.
• Avoid overworking the dough to keep the scones tender.

Variations

Lemon Blackberry Scones

Add 1 tablespoon lemon zest to the dough and a little lemon juice to the glaze.

Mixed Berry Scones

Use a combination of blackberries, raspberries, and blueberries.

Almond Blackberry Scones

Add ½ teaspoon almond extract and sprinkle sliced almonds over the top before baking.

Blackberry White Chocolate Scones

Fold ½ cup white chocolate chips into the dough along with the berries.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days.

Freeze baked, unglazed scones for up to 3 months and glaze after reheating.