This Blackberry Scone recipe is half drop biscuit and half cookie. Buttery and soft with the perfect combination of blackberry and dark chocolate. They’re delicious with lemon curd and raspberry jam. I’m pretty sure you’re gonna love these little delights!
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How to make perfect Blackberry Scones
Mixing up these scones is easy and you can be done super quick!
Start by getting your oven hot, 375°F. Line a baking sheet with parchment paper. Set aside.
Mix up your dry ingredients in a food processor for about 5 seconds. Add the cold, cubed butter and mix until fine crumbs, about 5-10 seconds. If you don’t have a food processor, you can use forks or your hands to mix in the butter.
Make a well in the center of your dry ingredients and add the milk and sour cream. Mix just until no more flour streaks remain. If it’s too dry, add another tablespoon of milk.
Add those blackberries and dark chocolate chunks (if using) and give it a quick mix. Don’t handle or over mix the blackberry scones dough though, otherwise, they’ll be tough and won’t rise well.
Drop dough by large spoonful (about 3 Tbsp) onto parchment, 2 inches apart. Brush the tops with milk or melted butter. Generously sprinkle with raw sugar or granulated sugar.
Place on the middle rack of the oven for 15-20 minutes, until the center springs back when touched.
Serve with raspberry jam and lemon curd. And try one while it’s warm, total heaven!
Ingredients for delicious blackberry scones
- All-Purpose Flour – or gluten free flour blend, such as King Arthur Measure for Measure. Read here why that one is my favorite blend!
- Granulated White Sugar
- Baking Powder
- Unsalted Butter – cubed very cold
- Whole Milk – whole works best, but feel free to use whatever kind you have on hand.
- Sour Cream – or plain yogurt
- Dark Chocolate Chips – These are optional but strongly encouraged. You’ll love the combination of blackberries and chocolate.
- Fresh or Frozen Blackberries – If using frozen, allow to thaw and strain excess water. Chop blackberries into quarters.
3 Ways to Store Scones
To store at room temperature
Place in a zip-top bag lined with a paper towel. They will keep at room temperature for 3 days.
To store in the refrigerator
Blackberry scones will store well in the refrigerator in a paper towel-lined zip-top bag for up to a week! Feel free to warm in the microwave for 10 seconds before eating.
How to freeze scones
SCones will keep well in the freezer! Be sure scones are completely cooled. Simply place scones in a zip-top bag (no paper towel this time) and place in the freezer. Remove one or two biscuits at a time and reheat in the microwave for 15-30 seconds. They will keep in the freezer for 2-3 months. Be sure to date the bag.
More easy baked breakfast recipes – all with a gluten free option
- Make Ahead Sausage Breakfast Casserole
- Blueberry Muffin Cake
- Apple Cinnamon Crumble Muffins
- Chocolate Chip Banana Bread
- Healthy Morning Glory Muffins
Love this blackberry scones recipe? Try these other amazing breakfast recipes!
Blackberry Scones with Dark Chocolate
- 2 cups all-purpose flour or gluten free flour blend
- 1/2 cup granulated white sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter cubed very cold
- 1/2 cup whole milk or whatever kind you have on hand
- 1/2 cup sour cream or plain yogurt
- 1 cup chocolate chips optional but strongly encouraged
- 1 1/2 cups fresh blackberries quartered*
- melted butter and raw sugar for topping
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- In a food processor pulse flour, sugar, baking powder, and salt.
- Add in cubed butter. Pulse for 5 seconds, until the mixture looks like wet sand.
- Pour flour mixture into a large mixing bowl and add milk and sour cream. Mix until just combined.
- Mix in chocolate chips (if using).
- Gently fold in blackberries trying not to smash them.
- Using a 3 Tbsp muffin scoop or large spoon, drop scone batter onto a baking sheet 2 inches apart.
- Brush with melted butter or milk and top with raw sugar.
- Bake at 375°F for 15-20 minutes or until the tops are lightly browned.
- Allow them to cool for 5 minutes. Enjoy with lemon curd, butter or raspberry jam.
- These scones can be stored in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.