I love these light and flaky scones. I truly cannot wait until you give them a try! They are lightly sweetened, tender, and so incredibly delicious. If you’re not a baker, scones are a fantastic recipe for you to try. You’ll have these blackberry lemon scones in the oven in about 15 minutes, and you don’t need any special equipment. If you only have dried fruit, try these cranberry orange scones instead.
How to Make the Best Blackberry Scones
I want my scones to be light, flaky, and delicious, not heavy and flat. Here are my top tips for scone success: To make my favorite blackberry scones, I begin by whisking together flour, baking powder, baking soda, and a pinch of salt. Then, I cut in my cold butter. You can do this in several ways. I use a pastry blender to cut the butter into small bits, but you can also use a box grater to grate very cold (preferably frozen) butter into the bowl or even pulse it in a food processor. When the flour and butter look like floury pebbles, I gently swirl in sour cream and eggs with a fork until combined. Then, I add the berries, allowing some to get smashed into the dough for extra flavor. I cut the dough into triangles, but if you want round scones, use a pastry cutter (just be careful not to twist the cutter when you remove it from the dough, which prevents the edges from puffing up as much). Bake your scones in a 400°F oven until they’re puffed up and golden brown. Let them cool for a few minutes before serving. They’re so good! 1/3 cup (66g) sugar, plus more for scone tops 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons (114g) very cold unsalted butter 1/2 cup (113g) sour cream 1 large egg 1 tablespoon grated lemon zest 6 ounces (170g) fresh blackberries 2Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. 3Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (You can also grate frozen butter into the flour or use a food processor). 4Whisk sour cream, egg, and lemon zest in a small bowl until blended, then add to the flour and butter mixture. 5Use a rubber spatula to mix until a crumbly dough forms. Gently stir in the blackberries, allowing some to get smashed into the dough. 6Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. 7Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter. 8Place the scones on the baking sheet and lightly sprinkle the tops with sugar. 9Bake until light golden brown, 14 to 16 minutes, then cool for at least 10 minutes before serving.
