Blackberry Scones

Blackberry Scones


Prep Time:  20 minutes
Cook Time:  20 minutes
Ready In:  minutes


Yields or Serves:   Makes 8 Scones

[Total: 1   Average: 5/5]

I love these sweet and delicious scones. They are perfect for breakfast, brunch, or an anytime snack.

  • 2 Cups Unbleached Flour
  • 3/4 Cup Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Lemon Zest
  • 1 Cup Butter (Very Cold)
  • 1 Large Egg
  • 3 Tablespoons Milk
  • 1/2 Cup Yogurt
  • 1 Cup Blackberries
  • 1 Large Egg (For Egg Wash)
  • 1 Teaspoon Milk (For Egg Wash)
  • 2 Tablespoons Sugar (For Sprinkling)
  1. Line baking sheet with parchment paper. Set aside.
  2. Preheat oven to 350 degrees.
  3. In large-size bowl combine Flours, baking powder, baking soda, sugar, kosher salt, and lemon zest.
  4. Cut butter into small cubes and add to dry mixture. Mixture will not look smooth.
  5. In a medium-size bowl combine egg, milk, and yogurt. Add to dry mixture and mix until just moistened. Dough will not look smooth. Make sure not to overmix.
  6. Gently fold in blackberries.
  7. Turn dough out onto flat surface and roll dough to form a round circle (about 1 1/2 to 2 inches high). Cut into 8 wedges.
  8. Place wedges onto prepared baking sheet about 1 inch apart.
  9. In small-size bowl combine egg and milk. Brush each wedge with egg wash and sprinkle tops of each scone with sugar.
  10. Place in oven 18 to 20 minutes until golden brown.
  11. Remove from oven and cool 10 minutes before serving.
  12. Makes 8 scones
  13. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  14. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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