Blackberry Scones with Dark Chocolate
Deliciously soft and simple scone recipe full of blackberries and dark chocolate.
Servings: 12 scones
Calories: 257kcal
Ingredients
- 2 cups all-purpose flour or gluten free flour blend
- ½ cup granulated white sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter cubed very cold
- ½ cup whole milk or whatever kind you have on hand
- ½ cup sour cream or plain yogurt
- 1 cup chocolate chips optional but strongly encouraged
- 1 ½ cups fresh blackberries quartered*
- melted butter and raw sugar for topping
Instructions
- 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 tablespoon 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.
Notes
* If your blackberries are small you can leave them whole, otherwise chop in half or quarters.
Nutrition
Serving: 1scone | Calories: 257kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 234mg | Potassium: 81mg | Fiber: 2g | Sugar: 16g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg