Buttermilk blackberry scones are tall, tender wedges made from flour, a little sugar, baking powder, cold butter, and buttermilk, with fresh blackberries folded in at the end. They take fifteen minutes to prepare, bake in twenty, and make eight scones for a weekend brunch.
Cold butter makes the crumb flaky, buttermilk adds a gentle tang and tender texture, and the berries melt into small purple pockets. The dough is shaped by hand into a round, cut into wedges, and baked at a high temperature so the scones rise quickly and brown at the edges while staying soft in the middle.
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Why You Will Love Buttermilk Blackberry Scones
Seven ingredients and no mixer keep the scones simple.
Buttermilk gives a light crumb and a mild tang that suits the fruit.
The wedges bake in twenty minutes, so brunch is ready quickly.
What You Need for Buttermilk Blackberry Scones
- The dry ingredients are two cups of all purpose flour, a quarter cup of sugar, one tablespoon of baking powder, and half a teaspoon of salt.
- The rest is half a cup of cold cubed butter, half a cup of cold buttermilk, and one cup of fresh blackberries.
Flour. It forms the body of the scones.
Cold butter. It makes the layers flaky.
Buttermilk. It adds tang and tenderness.
Baking powder. It lifts the scones.
Blackberries. They add tart, juicy pockets of fruit.
How to Make Buttermilk Blackberry Scones
1. Heat the oven. Heat the oven to 400 degrees F and line a baking sheet with parchment.
2. Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. Cut in the butter. Grate or cut the cold butter into the flour until the mixture looks like coarse crumbs.
4. Add the liquid and fruit. Stir in the buttermilk until just combined, then fold in the blackberries gently.
5. Shape and bake. Pat the dough into a one inch thick round, cut it into eight wedges, and bake for fifteen to twenty minutes until golden.
Handle the dough as little as possible. Overworking develops gluten and makes scones tough, so stop mixing as soon as the dough comes together. A few dry spots are fine, since the dough hydrates as it rests. Pat it into shape with your hands rather than rolling it flat.
Chill the cut wedges for fifteen minutes in the freezer before baking. Cold butter makes the scones rise higher and bake flakier, and the chilled dough holds its shape in the hot oven. Brush the tops with buttermilk or cream and sprinkle coarse sugar for a crisp, shiny finish.
Notes and Swaps for Buttermilk Blackberry Scones
Flag the allergens. These scones contain wheat and milk, so check every label on the flour, butter, and buttermilk.
Check the taste of the dough. Take a pinch of the dough before folding in the berries and taste it for salt, but only if you used no raw egg.
Check the doneness. The tops should be golden and the sides should feel firm.
Freeze the butter. Grated frozen butter mixes in fast.
Use frozen berries. Do not thaw them first.
Add lemon zest. It brightens the berries.
Do not twist the cutter. Twisting seals the edges.
Check trusted guidance. Read the FDA safe food handling guidance for handling dairy and baked goods.
For a sweeter scone, brush the tops with a simple glaze of powdered sugar and a spoonful of lemon juice after baking. For a richer one, replace half the buttermilk with heavy cream. Both versions bake in the same time and stay tender for a day or two.
If you do not have buttermilk, stir one tablespoon of lemon juice into half a cup of milk and let it stand for five minutes. The acid thickens the milk and gives a similar tang. Use the same amount in the recipe, and keep it cold so the butter stays firm in the dough.
Storing Buttermilk Blackberry Scones
Store the cooled scones in an airtight container at room temperature for up to two days. Freeze baked scones for up to three months and warm them in a 350 degree oven for ten minutes. You can also freeze the unbaked wedges on a tray, then bake from frozen, adding three to four minutes to the time.
How to Serve Buttermilk Blackberry Scones
Serve the scones warm with butter, jam, or whipped cream, alongside coffee or tea. For more brunch bakes, try easy homemade scones, lemonade scones, pumpkin spice latte scones, or banana blackberry muffins.
Common Questions About Buttermilk Blackberry Scones
How do you keep buttermilk blackberry scones from being dry?
Use cold ingredients, handle the dough lightly, and do not overbake.
Can you make buttermilk blackberry scones ahead of time?
Yes. Freeze the unbaked wedges and bake when needed.
Can you freeze buttermilk blackberry scones?
Yes, baked or unbaked, for up to three months.
Can I use frozen blackberries?
Yes. Use them straight from the freezer.
Why did my scones spread?
The dough was too warm or too wet.
Buttermilk Blackberry Scones
Equipment
- Baking sheet
- Parchment paper
- Pastry cutter
Ingredients
Main Ingredients
- 2 cup all purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold butter cubed
- ½ cup cold buttermilk
- 1 cup fresh blackberries
Instructions
Cooking
- Heat. Heat the oven to 400 F and line a sheet.
- Mix. Whisk the dry ingredients.
- Butter. Cut the cold butter into the flour.
- Add. Stir in the buttermilk and fold in the berries.
- Bake. Cut 8 wedges and bake 15 to 20 minutes.
