Ingredients
Scale
- 2 cups (10 oz/284 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (4 oz/115 g) butter, cold and diced
- 1 cup (5 oz/142 g) fresh blackberries, cut into halves (or left whole if small)
- ⅔ cup (5 fl oz/150 ml) buttermilk
- 1 tablespoon vanilla extract
- egg wash
- 1 cup (4 oz/115 g) powdered sugar, sifted
- 3 tablespoons (1 ½ oz/45 g) butter, melted
- 1 teaspoon vanilla bean paste
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
- Rub the butter into the flour mixture with a pastry blender or your fingers until the mixture resembles coarse breadcrumbs. Toss in the blackberries.
- Combine the buttermilk and vanilla extract in a small jug, then pour into the flour mixture. Stir gently until the dough just comes together.
- Turn the dough onto the prepared baking sheet and press into a circle that is 1-inch thick and about 7 inches in diameter.
- Cut the circle into 8 wedges and push apart so they have room to expand.
- Brush the tops with egg wash and bake for 20-22 minutes, or until the tops are golden brown and the scones feel firm when lightly pressed. Let cool completely on a wire rack.
Notes
Ensure to use cold butter for the best texture in your scones.
Fresh blackberries can be substituted with frozen ones; just do not thaw them before use.
Scones are best served warm with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 270
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg