This blackberry scones recipe is loaded with fresh blackberries and comes out tender and moist from the addition of sour cream. They are perfect for a snack, dessert, or served alongside your morning coffee.
Why You'll Love These Blackberry Scones
- Tender: These blackberry scones are so tender because of the sour cream.
- Delicious: These scones are delicious! The fruity blackberry flavor that contrasts with the sour cream is the perfect flavor combination.
- Perfect for any occasion: We serve these for breakfast, brunch, or snacks. We even eat them for dessert. These scones are perfect for so many reasons.
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. I start early in the morning when everyone is still sleeping and by the time everyone wakes up, warm scones are fresh from the oven.
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.
Ingredients you will need
These are all simple ingredients. Here is what you need, full recipe below:
- All-purpose flour. This is the best flour for scones.
- Baking powder. This helps the scones rise and the weight of the blackberries in the scone dough needs the extra lift.
- Kosher salt
- Sour cream. This adds a tenderness to the dough that makes the scones moist and tender.
- Vanilla extract.
- Egg. I use large eggs for my scone recipes.
- Unsalted butter. Make sure the butter you use is unsalted.
- Milk. Just a little bit for the dough and some for brushing on top of the scones.
- Fresh blackberries. I always use fresh blackberries for these scones. Frozen will not hold their shape during baking.
How to make blackberry scones
Now this recipe does have you do a few extra steps than my other scone recipes, 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 overwork your dough.
- Mix dry ingredients: Mix all of the dry ingredients together.
- Cut in the butter: You add the butter to the dry ingredients and forks or a food processor, and incorporate the butter into the flour until it resembles the size of peas.
- Mix wet ingredients: Mix the wet ingredients together.
- Combine wet and dry ingredients: You want to mix the wet and dry ingredients until just combined. Shaggy dough is good scone dough!
- Chill: Chill the dough for a little bit.
- Add blackberries then roll and cut: Now roll out the scone dough and add the blackberries to the top then fold it over and cut.
- Bake: In a preheated 400-degree oven until golden and delicious.
- Substitute yogurt for the sour cream.
- You can use any fruit you like or have on hand. Blueberry and strawberries go really well with these scones.
Go ahead and give this blackberry scone recipe a try and see how addictive these treats can be!
- Do not overwork the dough. Shaggy looking dough is good for making scones. Scone dough will not and should not look smooth.
- Gently press the blackberries into the dough so you do not end up with pureed blackberries in your scones 🙂
- Use your fingertips when working with the scone dough and not your hands which are warmer and will soften the butter too much.
- Fold the scones for those beautiful layers that we all love in scones.
More Scone Recipes
More Blackberry Recipes
If you love these Blackberry scones, you might also like these:
- 2 ¼ cups all-purpose flour
- ½ cup sour cream
- 12 tablespoon unsalted butter (cold) cut into ½ inch pieces
- 1 pint blackberries washed and dried
- 1 large egg
- 2 tablespoon sugar plus more for sprinkling on top of the scones
- 2 tablespoon milk plus more for brushing on scones
- 1 tablespoon baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 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. I
- 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 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
- 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
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