Homemade Blackberry Scones with Blackberry Glaze have that enticing bakery aroma and taste even better when made from scratch! This easy baking recipe makes it possible to enjoy fresh warm scones from start to finish in just 30 minutes.
I used to think scones were hard to make. In fact, they are one of the easiest and most forgiving, most versatile bakery pastries to make at home!
You'll love these Blackberry Scones with Blackberry Glaze!
- There's about 15 minutes of hands-on prep work.
- They only take about 15 minutes to bake in the oven.
- The recipe is simple and easy to follow, even for the very beginning baker and kid and teen bakers!
- You can make the blackberry scones with or without the glaze.
- The glaze makes a lot, so you can save leftover glaze for other baked goods!
- The scones, unglazed, freeze well. So you can enjoy some now and freeze some for later.
Table of contents
What are scones?
Depending on where you live or visit, the word "scones" may refer to completely different baked goods. Scones are always baked items made with flour and a leavening agent.
However, a scone in the United States is sweet, heavy pastry, and the dough is dry and crumbly before it is baked. American scones are often triangle-shaped, and reportedly similar to what the British refer to as "rock cakes." Our scones also often have a variety of flavors and mix-ins, and range from sweet to savory.
British scones, on the other hand, are usually round, taller than American scones, and aren't made with as much butter. Whereas American scones tend to have more butter in the dough and are enjoyed on their own, British scones tend to be plainer so they can be enjoyed with lots of butter, cream, and/or jam.
This recipe, just like my Mocha Chocolate Chip Scone recipe, is an American scone. It makes large, triangle scones filled with blackberries and topped with a blackberry glaze. Delicious!
Kitchen tools and equipment
For this recipe, you just need a few basic kitchen tools:
Baking sheet - You will need one baking sheet to make these scones. Line the sheet with parchment paper for easy clean up.
Mixing bowls - You'll need two large mixing bowls for this recipe.
Whisk - Use a sturdy whisk to mix together the ingredients.
Cooling rack - It helps to allow the scones to cool completely on a cooling rack. A cooling rack also allows you to drizzle the blackberry glaze over the scones and have the drippings fall below to paper towels or parchment paper.
Ingredients to make the scones
Flour - I only use all-purpose flour to make scones. If you try a different type of flour, your results may vary. But please do leave a comment and let me know how it turned out.
Baking Powder - The baking powder helps the scones rise while baking.
Salt - Use a good kosher salt for this recipe. Since the amount is so small, you can also substitute regular table salt 1:1.
Butter - You'll need COLD, unsalted butter, sliced thinly. I like to slice a stick of butter, place the slices on a plate, cover with plastic wrap, then leave in the refrigerator until the minute I am ready to cut the butter into the dough.
Sugar - Use granulated sugar.
Eggs - I use large organic free range brown eggs for most of my baking recipes. Make sure you take the eggs out of the refrigerator about 30 minutes before you start baking. They should be at room temperature when you add them to the batter so that they mix smoothly.
Lemon Zest - This adds a bright zingy flavor and balances the tanginess of the sour cream in these scones.
Sour Cream - Sour cream adds moisture to the scones without thinning the batter.
Vanilla Extract- Use pure vanilla extract to add that classic fresh-from-the-bakery aroma and flavor to baked goods.
Blackberries - Fresh blackberries that are in season are the best for these scones. However, you could use frozen blackberries too!
Ingredients to make the glaze
The blackberry glaze is a simple one-bowl mixture of:
- Granulated sugar
- Lemon juice
- Powdered sugar
Step-by-step baking instructions
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Using your hands, mix in the slices of cold butter until the dough is crumbly.
In a separate bowl, whisk together the coconut milk, egg, vanilla, lemon zest and lemon juice.
Add the wet ingredients to the dry ingredients, first by whisking and then using a silicone spatula to fold the final ingredients together until just combined.
Gently fold in the blackberries using the spatula.
On a lightly floured surface, turn out the dough and form a round disc about 9 to 10 inches in diameter.
Slice the disc into 8 equal triangles, and place onto the prepared lined baking sheet, about 2 inches apart from each other.
Bake at 400°F for 15 to 20 minutes.
While the scones are baking, make the glaze.
Step-by-step instructions to make the glaze
Again, please be sure to get the measurements and full recipe in the printable recipe card at the bottom of this post. These are helpful step-by-step photos and additional instructions to help you make the best scones.
In a small saucepan, add the blackberries, sugar, and lemon juice and bring to a boil. Boil for 2 minutes, until the blackberries start to soften.
Remove from the heat and pour into a blender.
Blend for 1 to 2 minutes, then strain through a sieve over a large bowl.
To the remaining blackberry liquid in the large bowl, whisk in the powdered sugar, ½ cup at a time.
Whisk until the glaze reaches your preferred thickness.
If you want a thinner glaze: use less powdered sugar.
If you want thicker glaze: add a little more powdered sugar until the glaze reaches the consistency you like.
Baking Tips and Recipe FAQs
Allow the scones to cool at room temperature until they are cool to the touch. Then you can drizzle or pour the glaze over the scones.
Allow the scones to cool completely to room temperature, and then store in an airtight container at room temperature for up to 5 days. You can also store in the refrigerator for up to 7 days.
Yes, you can freeze scones! Allow the scones to cool completely to room temperature, then store in an airtight, freezer-safe bag or container in the freezer for up to two months.
What to serve with blackberry scones
I love these scones with my morning coffee or an afternoon cup of tea.
These blackberry scones are also perfect to serve at brunch, bridal showers, baby showers, Easter, and other mid-day celebrations! Try serving them with these spring and summer dishes:
- Toast with Eggs and Spring Vegetables
- Mini Cheese and Spinach Frittatas
- Ham and Spinach Quiche
- Crispy Air Fryer Bacon
- Air Fryer Strawberry Turnovers
More easy baking recipes:
Want more easy baking recipes? Try one of these yummy baked goods that are easy to make!
Blackberry Scones with Blackberry Glaze
For the blackberry scones
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cold and sliced into thin slices
- ½ cup coconut cream
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon grated lemon zest
- ½ teaspoon lemon juice
- ¾ cup (or one 6-ounce container) blackberries
For the blackberry glaze
- 1 cup blackberries
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice
- 2 cups sifted powdered sugar
Make the blackberry scones
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Using your hands, mix in the slices of cold butter until the dough is crumbly.
- In a separate bowl, whisk together the coconut milk, egg, vanilla, lemon zest and lemon juice.
- Add the wet ingredients to the dry ingredients, whisking and then using a silicone spatula to fold together until just combined.
- Gently fold in the blackberries.
- On a lightly floured surface, turn out the dough and form a round disc about 9 to 10 inches in diameter.
- Slice the disc into 8 equal triangles, and place onto the prepared lined baking sheet, about 2 inches apart from each other.
- Bake at 400°F for 15 to 20 minutes. While the scones are baking, make the glaze.
Make the blackberry glaze
- In a small saucepan, add the blackberries, lemon juice and bring to a boil. Boil for 2 minutes, until the blackberries start to soften.
- Remove from the heat and pour into a blender. Blend for 1 to 2 minutes, then strain through a sieve over a large bowl.
- To the remaining blackberry liquid in the large bowl, whisk in the powdered sugar, ½ cup at a time. Whisk until the glaze reaches your preferred thickness. If you want a thinner glaze, use less powdered sugar. If you want thicker glaze, add a little more powdered sugar.
Assemble the scones
- Allow the scones to cool on the pan for 10 minutes then transfer to a cooling rack and once cool, glaze with the blackberry glaze and sprinkle sanding sugar over each scone.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
These scones are delicious! Love that blackberry glaze so tasty and colorful!
I don't remember when was the last time that I said it but these scones make my mouth water!
These scones were so easy to make and turned out great! Love the color on the blackberry glaze, it makes these perfect for spring!
Blackberry scones sound absolutely marvelous. Love the glaze too!
The glaze color is stunning, it really takes these scones to the next level. Thank you for the very specific and helpful baking tips!