Blackberry and sour cream scones are one of my favorite scone recipes and they are so easy to make! These fruit and sour cream scones are tender and moist and a recipe you will keep coming back to. These scones are perfect for a snack, dessert or served alongside your morning coffee.
About these Blackberry Scones
I make a lot of scones because I really love them with my morning coffee. These blackberry and sour cream scones are one of my favorite weekend breakfasts to whip up early in the morning when everyone is still sleeping.
This blackberry scone recipe includes sour cream in the dough to produce a rich and moist scone which is how I like them. Blackberries and sour cream are just a great flavor combination.
When I can, I really like to add even more blackberry flavor when serving these scones by serving them with a homemade blackberry puree.
Ingredients you will need
- All-purpose flour
- Baking powder
- Kosher salt
- Sour cream
- Vanilla extract
- Unsalted butter
- Fresh blackberries
Making these sour cream scones
Now this recipe does have you do a few extra steps that some of my other scone recipes do not, but it pays off in the end. If you are new to making scones, the key is to keep your butter cold (like making biscuits) and not to over work your dough.
Thee steps are almost the same as my blueberry scone and apple scone recipes (my other go to scone recipes.) If I am not making those, I just make a plain cream scones and leave out the fruit (which you could totally do with this recipe as well.)
Why sour cream and fruit scones are so good
As I mentioned earlier, I make scones a lot! I really do love them.
When I making fruit scones, I really like adding sour cream to add richness and moisture to the scone dough. The sour cream also compliments the fruit in the scones so well.
Sometimes I will substitute yogurt for the sour cream if I am out but sour cream really is so good in scones.
Other fruit to use in these sour cream scones
You can use any fruit you like or have on hand with this scone recipe or even substitute the fruit for chocolate chips. Blueberry and strawberries go really well with sour cream addition in these scones.
As I mentioned earlier, if you like plain scones then you can leave that out all together and they will taste just as great.
If I am short on time, I love using a scone pan to make these scones so no rolling and cutting is necessary. The recipe below is for people without a scone pan but if you are looking for ways to save time in the kitchen, I highly recommend getting one 🙂
Go ahead and give this blackberry scone recipe a try and see how addictive these treats can be!
More Scone Recipes:
Blackberry and Sour Cream Scones
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoon sugar plus more for sprinkling;
- ¼ teaspoon kosher salt
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 large egg
- 12 tablespoon unsalted butter (cold) cut into ½ inch pieces
- 2 tablespoon milk plus more for brushing on scones
- 1 pint blackberries washed and dried
- Preheat the oven to 400 F
- In a large bowl add your flour, salt, sugar and baking powder.2 ¼ cups all-purpose flour, 2 tablespoon sugar, ¼ teaspoon kosher salt, 1 tablespoon baking powder
- Using a pastry cutter (or a food processor), cut in the butter into the flour mixture until the butter becomes the size of peas. Place your bowl in the freezer.12 tablespoon unsalted butter (cold)
- Now in a medium bowl combine wet ingredients and mix well½ cup sour cream, 1 teaspoon pure vanilla extract, 1 large egg, 2 tablespoon milk
- Remove your bowl of dry ingredients from the freezer and stir the wet ingredients into dry ingredients until just combined(don't over mix). It will not look like a uniform dough at this point. If you can take a handful of the dough and squeeze it together and it stays in a clump, then you are ready to turn it out of the bowl for kneading. If it does not stay together, then add a tablespoon of milk at a time until it does.
- Now take your dough and turn it out on to a floured surface. Pull it all together into a ball.
- Pat down the dough into a square shape about ½ inch thick. Roll it out a little to make it a little more square if you need to.
- Now take one side of your square and fold it in towards the middle. Do the same with the other side of your square so that both sides of your square have been folded like a business letter.
- Now fold this in half and place into your bowl and freeze for 5-10 minutes.
- Grease a baking sheet or add parchment paper to it.
- Turn out the dough onto a lightly floured surface and gently form into a ball and pat down (with a rolling pin or finger tips, not your hands) until it looks more like a disc and not a round ball.
- Gently roll the dough until it looks like a rectangle about about ¾ inch thick.
- At this point, sprinkle ½ your berries on top and gently press in to the dough until they are flush with the dough. Some may break but that is ok!1 pint blackberries
- Fold the dough in half and gently roll again into a ¾ inch thick rectangle.
- Add the remaining berries to the top and gently press them into the dough.
- You can either cut your shapes out of the dough with a knife (for triangles) or you can use a biscuit cutter.
- Place your scones onto a baking sheet.
- Brush the tops of your scones with milk and then sprinkle with some sugar (course is the best if you have it)
- Bake for 18-25 minutes or until they just start to get golden on top and bottom.
- When done, let cool on a wire rack for 10 minutes.
- Serve with coffee, tea or with some sweet butter on the side.
Nutrition Values are estimates only.See full nutrition disclaimer here