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Blackberry & Lemon Cream Scones

Tender scones made with fresh blackberries and tart lemon zest steeped in a creamy batter.

  • Total Time: 35 minutes
  • Yield: 8 scones 1x


Units Scale

2 cups (10 oz) unbleached all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
2 teaspoons lemon zest
3/4 cup fresh blackberries, halved
1 cup heavy cream


Adjust an oven rack to the middle position and heat the oven to 425 degrees.
Place the flour, baking powder, sugar and salt in a large bowl. Whisk together.
Using a pastry blender or your fingertips, quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.
Add lemon zest and stir until thoroughly incorporated.
Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.
Add the halved blackberries (or whole if they are small) and gently fold into the dough so that the blackberries are evenly distributed throughout.
Gather the dough and all dry flour bits and press the dough into an 8 inch cake pan, then turn the dough out onto a lightly floured work surface. With a sharp knife or bench scraper, cut the dough into 8 wedges.
Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Baked Goods
  • Method: Oven
  • Cuisine: European
  • Diet: Halal


  • Serving Size: 1 scone
  • Calories: 270 kcal
  • Sugar: 10g
  • Sodium: 370mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: Blackberry & Lemon Scones, European Cuisine, Vegetarian, , , ,