Blackberry Buttermilk Scones with Lemon Glaze
These blackberry buttermilk scones, topped with a fresh lemon glaze, are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon. Finished with a simple glaze made from powdered sugar, fresh lemon juice, and zest, these blackberry scones capture the bright and sunny flavors of summer. Enjoy these scones for breakfast, brunch, or as an afternoon treat, paired with coffee or tea.
Some mornings call for a flaky scone. Not just any baked good like a bagel or an English muffin, but something flaky that you can really bite into, and it melts in your mouth!
I’ve shared a few delicious scone recipes over the years, like these Savory Gruyère and Thyme Scones, and these Strawberry Scones with little pieces of chocolate in them, plus these Lemon Scones with Mascarpone Cream and Honey Drizzle were out of this world!
I’m going to call this scone the best berry scone I have shared because not only does it have a tender crumb, but it’s made with cultured buttermilk, so it has a slight tang to it, and it’s packed with blackberries.
The fresh blackberries add little bubbles of berry flavor throughout. Kind of like a jam waiting to be discovered.
I used fresh blackberries in the scones, but you can also use frozen blackberries if that’s what you have on hand. If you do, please add a few minutes of extra baking time to make up for the additional moisture the frozen berries add to the dough.
If blackberries are not available where you live or you prefer a different berry, I suggest using an equal amount of blueberries or raspberries for the best results.
This also makes me wonder, do you add jam to your scones, or do you prefer to enjoy them with just the lemony glaze?
Ingredients
- all-purpose flour
- fresh blackberries
- granulated sugar
- sea salt
- baking powder
- unsalted butter
- a large egg
- cultured whole buttermilk
- vanilla extract
- powdered sugar
- a lemon
How to Make Blackberry Scones
Preheat the oven and clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked.
Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss the blackberries in the flour to coat, then set the bowl aside.
Whisk together the flour, sugar, sea salt, and baking powder in a large bowl.
Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.
In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon.
Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed, but try not to smash too many of them.
Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1 inch thick and roughly 7 inches wide.
Transfer the parchment with the round of dough onto a large baking sheet.
Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart.
Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.
Remove the baking sheet from the freezer and then place it in the preheated oven. Bake until the scones are turning golden brown on top and edges, and are firm to the touch.
Allow the scones to cool completely on a wire rack. Once cool, whisk together the powdered sugar, zest from the lemon, and 2 tablespoons of the lemon juice until you have a thick yet pourable glaze. If it’s too thick, add a splash more lemon juice.
Drizzle the glaze over the cooled scones.
How to Store
Leftover homemade scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.
More Sweet Breakfast Recipes
- Blueberry Dutch Baby Pancake
- Croissant French Toast Bake with Berries
- Banana Chocolate Chip Muffins
- Raspberry Sweet Rolls with Lemon Glaze
- Strawberry Ricotta Pancakes
What do you think of this amazing buttermilk scone recipe? What would you serve with these scones? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer baking, friends!
Blackberry Scone Recipe
Blackberry Buttermilk Scones with Lemon Glaze
These blackberry buttermilk scones with a fresh lemon glaze are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon.
Ingredients
For the scones:
- 2 1/4 cups + 1 tablespoon all-purpose flour
- 6 ounces fresh blackberries, about 1 heaped cup
- 6 tablespoons granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon baking powder
- ½ cup unsalted butter, cold, diced into cubes
- 1 large egg
- ½ cup cultured whole buttermilk, cold
- 2 teaspoons vanilla extract
For the glaze:
- 1 1/2 cups powdered sugar, sifted
- 1 medium lemon, zested and juiced
Instructions
- Preheat the oven to 400 degrees. Clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked.
- Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss to coat the blackberries in the flour then set the bowl aside.
- Whisk together the flour, sugar, sea salt, and baking powder in a large bowl. Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.
- In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon. Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed but try not to smash too many of them.
- Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1-inch thick and roughly 7 inches wide. Transfer the parchment with the round of dough onto a large baking sheet. Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart. Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.
- Remove the baking sheet from the freezer then put it into the pre-heated 400 degree oven. Bake for 18-22 minutes or until the scones are turning golden brown on the top and edges and firm to the touch.
- Allow the scones to cool on a wire rack completely. Once cool, whisk together the powdered sugar with the zest from the lemon and 2 tablespoons of the lemon juice until you have a thick but pourable glaze. If it’s too thick, add a splash more lemon juice. Drizzle the glaze over the cooled scones.
- Store leftover scones in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.
Notes
Recipe Tips
- Tossing the blackberries with flour helps them incorporate into the scone dough easier.
- Work the dough gently once you add the blackberries. You want to incorporate them without smashing too many of them as their juices will start to soften the dough and make it harder to work with.
- Allow the scones to cool fully before glazing. Warm scones will absorb the glaze which will affect their overall texture.
- Do not skip out on chilling the scones in the freezer before baking. You want the butter as cold as possible in order to ensure a good rise without too much spreading as well as a lovely flaky texture.
- Make sure to use cultured whole buttermilk rather than lowfat buttermilk. Cultured whole buttermilk has a thicker consistency and higher fat content which results in tender, flakier scones.
FAQs
Can I use frozen blackberries? Yes, you can use an equal amount of frozen blackberries but you might need to add a few minutes to the baking time as they will release more moisture into the dough than fresh blackberries.
Can I make these scones with different berries? Yes, you can use an equal amount of blueberries or raspberries for equally delicious results!
How long will leftover scones keep? Leftover scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 342mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 2g
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