Blackberry Scones

OK my friends, I promise, this will be the last blackberry recipe of the season.  It’s just that every time I wander into a market to do a bit of grocery shopping, the blackberries are calling my name:  “Please, take me home with you!”  Off all the summer fruits, I adore blackberries the most. I suspect this is because of the memories of picking them along Hampstead Heath, or on other country walks in the British countryside when we were posted there years ago.

I resolve to eat my nostalgia-filled little treasures with a dollop of greek yogurt and a sprinkle of homemade granola, but then they seem to find their way into all sorts of lovely treats instead.  Like mojitos, or hand pies, or ice cream… or these gorgeous scones.

My parents wandered into town last week for a visit, and I happen to know dad loves a good scone.  (But not heavy, hockey-puck style scones, like those terrible ones to be found in the pastry case of our local Starbucks.)  He routinely bikes nearly 20 miles round-trip to indulge in the light, dreamy Oatmeal Raisin Scones at Tony’s Off Third in Naples, Florida.  Years ago, I had the opportunity to chat with the sleepy baker of said scones, who had wandered out of his kitchen in search of strong coffee early one morning as I stood in line.  He shared the secret to a light, biscuit-like texture: very cold butter, and lots of heavy cream.

I’ve spent years perfecting my basic scone recipe, and admit I can rarely bring myself to start my day with nearly a cup of heavy cream in a recipe.  I’ve found over the years half and half works very nicely instead.  Though if you don’t mind the calorific splurge, heavy cream is divine…

Here’s another great tip: Pop your berries on a cookie sheet in the freezer for a few minutes while you mix together the ingredients.  This helps the berries keep their shape as they are folded into the batter… and reduces berry-stained streaks in your dough.

This recipe is definitely dad-approved.  I think he polished off two one morning.

Oh, and dad, thanks again for all the dishes you washed for us last weekend – you’re the greatest!




4.8 from 5 reviews
Blackberry Scones
(Adapted from the Dorset Scones in Shelia Lukins All Around the World Cookbook)
Serves: 6-8
  • 1½ cups all-purpose flour
  • ½ cup oat flour (you can make oat flour by pulsing oats in a food processor until they are ground into a powder-like consistency... which should take less than a minute.)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar, plus more for sprinkling on top.
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • the grated skin of one lemon
  • 1 stick of butter, cut into small pieces
  • ¾ cup half-and-half or heavy cream
  • 1 egg
  • 1½ cups fresh blackberries
  1. Preheat the oven to 400 degrees.
  2. Pop the berries on a cookie sheet, and place in the freezer while you mix the batter together.
  3. In the bowl of a standing mixer, combine the flour, oat flour, baking powder, 3 tablespoons of sugar, salt, nutmeg and lemon peel.
  4. Mix to combine, then add the very cold butter.
  5. Stir this mixture until it resembles course meal (you should still be able to see pea-sized bits of butter.)
  6. In a separate bowl, whisk together the half and half (or cream) and egg.
  7. With the mixer on low, slowly pour the milk and cream mixture into the flour mixture until it just begins to come together. Be careful not to over mix the batter.
  8. Take the berries out of the freezer and carefully fold the berries in by hand.
  9. Drop heaping tablespoons onto an cookie sheet lined with parchment paper. Sprinkle a generous teaspoon of sugar on the top of each scone.
  10. Bake for 15 minutes, or until lightly browned on top. Serve warm.

This recipe is so much fun, I thought I’d share it with the crew on Fiesta Friday!

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17 Responses to "Blackberry Scones"
  1. Steven says:

    I love your blog and routinely try your recipes, in fact I’m plotting a blackberry scone adventure tonight post yoga! One question though – when do you fold in the blackberries? I’m assuming after the milk/cream mixture is mixed and the dough has just come together the berries should be hand folded? I think this would be best to avoid macerating the poor little guys in the stand mixer. Can you offer any advice (I didn’t see this noted in the recipe, forgive me if I missed it in the text)?

    • mb says:

      Oops! Thanks for the catch!! Fixing the recipe now! Yup, hand fold those berries in just after the mixture has come together… Oh, and thanks for the compliment on the blog – it made my day!

  2. Fiona Devery says:

    I bought a punnet of these fabulously tasty little berries yesterday at my local farmers market. Now I know exactly what to do with them. Thanks MB.

  3. I definitely will never get sick of blackberry recipes! I’m glad you were able to share this treat with your parents as well. I will definitely be using the freezer tip as well! Happy FF, and have a wonderful weekend. 🙂

  4. This looks beautiful! I love scones especially with berries! 🙂 & I love blackberries!

  5. These scones are gorgeous MB! I’m glad I am not the only one that channels produce. 🙂

  6. Justine says:

    These scones look so divine! I probably would’ve had two (or three) myself 😀

  7. Natalie says:

    These look yummy. I think I’d polish off a couple myself 🙂

  8. Michelle says:

    Don’t make promises you can’t keep. 🙂 Those look grand.

  9. Arielle says:

    Gorgeous! May have to give these a try before summer is up!

  10. Kankana says:

    A cup of tea would be a perfect pairing with those lovely scones!

  11. Kathleen says:

    Thanks for the recipe! I made these today for an easy breakfast before baseball games (Why do those games have to be so darn early?!?!). I took some over to my son’s preschool teachers as well, fresh and hot from the oven. A hit!

  12. Karen Gaone says:

    Thanks MB for all of your hospitality during our recent visit and thanks for all of the spectacular meals that you prepared for us! I am printing off the blackberry scone recipe as I write this. They were for sure the best scones that I’ve ever tasted. Can’t wait to experiment with different berries! Love you guys lots,


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