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 (5oz/142g) fresh blackberries, cut into halves
- ⅔ cup (5 fl oz/150 ml) buttermilk
- 1 tablespoon vanilla extract
- egg wash
- 1 cup (4oz/115g) 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.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Rub in the cold, diced butter until the mixture looks like coarse breadcrumbs. Gently fold in the blackberries.
- In a separate jug, mix buttermilk and vanilla extract, then pour into the flour mixture. Stir gently until a dough forms.
- Transfer the dough to the prepared baking sheet and shape it into a circle about 1-inch thick.
- Cut the dough into 8 wedges and space them apart slightly.
- Brush the tops with egg wash and bake for 20-22 minutes until golden brown and firm. Allow to cool on a wire rack.
Notes
For a sweeter glaze, mix additional powdered sugar with milk to your desired consistency.
Store scones in an airtight container to keep them fresh for longer.
These scones are best enjoyed warm, fresh from the oven.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg