Home > Recipes > Breakfast/Brunch > Blackberry Scones


I had a few blackberries leftover from my latest round of Blackberry Sangrias, so I decided it would be fun to use them up in a batch of blackberry scones. I thought these little blackberry cakes would be perfect for a “breakfast on the go” throughout the week.

This was my first attempt at scones and I love the way they turned out. They’re very lightly sweetened and a little less dry than most scones I’ve tried, perfect for dipping in your morning tea.

Blackberry Scones

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 6 Scones

Blackberry Scones


  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, chilled
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1 cup blackberries, fresh or frozen
  • 1 tbsp coarse sugar, for topping


  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
  3. Combine milk and vanilla extract and pour into flour mixture. Stir until dough comes together.Add blackberries and gently knead into the dough. It is ok if some berries get slightly squished.
  4. Turn dough out onto a lightly floured surface, and flatten dough into a disc about 3/4-inch thick. Use a knife to divide disc into six triangles.
  5. Place scones on prepared baking sheet. Sprinkle generously with coarse sugar. Bake for 20 minutes, until scones are golden brown.

Blackberry Scones Recipe




How do you use your leftover fruit? I usually go for cocktails, breakfast breads, or as a topping on a salad.

blackberry scones recipe – bakingbites.com

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Your Thoughts?

  • Tara

    Trying this tonight with the last of the raspberries from our garden…thanks for the recipe and beautiful pictures. This will be my first try at scones, too!

    • Fab Fatale

      Ohhhh did you try it? I hope you were liberal with the sugar in the last step because I like my scones a little sweeter than most :)

      • Tara

        Hi! I did try it–we had more raspberries than I thought so I ended up doubling it and using 1/2 wheat flour–to semi-mixed results. My fruit got so squished that it didn’t permeate the whole scones so there was a wetter layer on top–maybe the wheat flour toughened up faster during the kneading process? But I’d agree, heavy on the sugar on top next time, and I’d strategize on how to get more fruit on the inside. But definitely worthwhile and worth trying again! :)

  • Bcteagirl

    Those look so good!! I would put a tiny bit of almond extract in too, it goes so well with dark berries.

    • Fab Fatale

      what a great idea! thanks, i’ll have to try that next time!