blackberry scones

Blackberry Scones are tender, buttery, lightly sweet, and packed with juicy blackberries.  These fruity, American-style scones are perfect for an afternoon snack or a lazy weekend morning.  

Blackberry Scones

all-purpose flour

sugar

baking powder

baking soda

salt

butter, cold and

egg, beaten

heavy cream

sugar,

blackberries

honey

butter

Preheat oven to 375 degrees F. 

In a large bowl, whisk the flour, granulated...

In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together to combine. Add the cold butter, cutting it in with a pastry cutter, using your fingers or a food processor, or grating it in and tossing to coat with the flour mixture. until only pea-sized pieces of cold butter remain. 

In a separate bowl, whisk the egg and...

In a separate bowl, whisk the egg and cream together, then pour into the flour mixture and mix with a fork, just until a shaggy dough comes together.  Sprinkle the berries over the dough and lightly knead the dough in bowl 2-3 time just to combine, being careful not to crush the berries too much.

Turn out the scone dough onto a lightly...

Turn out the scone dough onto a lightly floured surface and pat into a long, 1"-thick rectangle or round. Cut into 8 wedges with a sharp knife or bench scraper, then transfer to a parchment-lined baking sheet. Brush each scone with a little cream using a pastry brush and sprinkle with coarse sugar. Bake for 25-30 minutes, until the scones are golden brown.  Remove from oven.  Serve warm or continue with the next step to add a honey butter glaze.

While the scones are baking, make the glaze...

While the scones are baking, make the glaze (if desired) by microwaving the honey and butter in a microwave safe bowl for 1-1/2 minutes.  When the scones are done baking, remove them from the oven and brush with half of the honey butter glaze, then cool for 15 minutes, and brush again with the remaining glaze.  Serve warm.

An easy recipe for Sourdough Scones with Berries and Lemon Glaze using Sourdough Starter! Plus an easy tip to help keep your berries intact! Vegan Adaptable!

 Sourdough Scones with Blackberries &amp; Lemony Glaze

blackberries (or raspberries

all-purpose flour (see notes)

lemon

tsp baking powder

butter-

sourdough starter (275 grams)

milk

Lemon

Sugar

butter (optional)

Line an 8-inch cake pan with parchment and fill with 2 cups fresh berries.  If your berries are very tender, freeze for 30-60 minutes beforehand, this way they will hold their shape ( and not smash) a little better.

In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda and sugar. Pulse in cold butter until mixture resembles coarse sand.

In a small bowl mix milk and sourdough starter together. Add the starter mixture to the food processor and pulse until it just forms a ball (just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don&#8217;t overwork it.

Spread the dough over the berries and press down gently, into all the corners with your fingers. Place in the freezer for 2 hours.

Preheat oven to 400F. Remove dough from the freezer and invert on cutting board. Let sit a few minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Brush with beaten egg (optional). Space them 2 inches apart (they will puff and spread a bit) on parchment-lined baking sheet, let thaw 20-30 minutes and bake for 25 minutes or until golden brown.

While baking, make the glaze. Stir sugar into lemon juice in a small pot on the stove until dissolved. Whisk in butter (optional). Set aside. Drizzle over warm scones.

FANTASTIC!  Got home from the blueberry patch, already had sourdough waiting on the cupboard for pizza and swapped to scones!  Used good brand of whole wheat pastry flour for 1 cup and it came out delicious, moist and flaky.  Thank you!  My sourdough starter is over 100 years old!

I made Sourdough Blueberry Scones using this recipe. 
Turned out fantastically
Thank you

These were amazing. I used blueberries. I didn’t have a lemon so I used lemon extract.  Excellent taste, beautiful eye appeal. I wish I could share a photo. Love this recipe! Food processor did all the work.  I did post it on a discard Facebook group I belong to with a link.

Love this recipe!  I’ve made it a few times exactly as recipe (minus the glaze) and they turned out perfect!  Today I experimented with substituting spelt flour for all of the AP &amp; added 1/2 cup dried ginger &amp; 1 cup dried cherries (soaked in brandy) instead of the fresh/frozen fruit and it was a hit!

Amazing scones! I don't have a food processor, so I mixed everything by hand, and they came out perfect. I used frozen blackberries, so I didn't have to freeze the dough.

Made these berry lemon sourdough scones yesterday and they are delicious! I used frozen mixed berries and white bread flour rather than all purpose. I was worried the sourdough taste would be too apparent but no one tasted it. They were light    In texture and just the right sweetness

Absolutely delicious, Sylvia!

Thank you for sharing. I was gifted a ‘sourdough starter’ and 9 pages of instructions (yikes) based on ‘folding the starter’ over a 24 hour period, In preparation.  It was a flop!  

Searching online, I found you and HAPPINESS!!! Made the 6 day ‘sourdough starter’ to perfection and VOILA! Perfect sourdough loaf in a Dutch oven. Wow! Thank you.

It was your explanation, to save the leftover ‘sourdough starter mix’ for baking.  I made these amazing berry scones and have Friends begging for more... I gave them your website To ‘follow’ while I’m experimenting with more of your recipes.

An absolute treat, and now... in the talk of Town!! lol! Well, with my friends Anyway.

Thanks for the wonderful recipes, I’m going to try all your recipes! And so much more! 

Feeling smug and satisfied! Delicious 😋 

✨👍🙏🥰

Best scone recipe I have come across and my new favorite way to use discard starter!

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Blackberry Scones

Sourdough Scones with Blackberries...

Sourdough Scones with Blackberries...

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