These blackberry scones are so delicious! Yummy, juicy blackberries in every bite, this is also a super easy blackberry scones recipe, with only 4 ingredients! Make these quick blackberry scones for breakfast, brunch, dessert, with your coffee or tea, or a quick snack to take on the go. They are super kid-friendly too!
A couple weeks ago we didn’t leave the house the whole day. I had a few things on my list to do, like take Miss O skating and go grocery shopping to stock up our fridge with more food for the week.
And then because it was the time change, we stayed in our pajamas until almost 11am, and then baked cookies and made soup, and made these fresh blackberry scones!
This blackberry scone recipe is really easy. You only need 4 ingredients and you don’t need to cut in butter, or use a rolling pin or cookie/biscuit cutters. It’s mix, pour, pat, slice, and bake! It’s a great recipe to make with kids.
Other delicious scones recipes to try:
- Fresh blueberry scones
- Pumpkin scones (gf)
- Chocolate coconut scones (gf)
- Gingerbread scones (vegan)
- Lavender scones
- Mini peach scones (vegan)
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Blackberry nutrition facts
Did you know that blackberries are a nutritional powerhouse?
They have tons of vitamin C, fiber, antioxidants, vitamin K, vitamin A, and are good for brain functioning.
Plus my 4 year old doesn’t need any convincing to eat more fruit when it comes to blackberries. She’ll easily snarf down the whole container in one sitting.
Ingredients for blackberry scones
You only need 4 ingredients for these blackberry scones:
- Self-rising flour
- Whipping cream
How to make easy blackberry scones
This berry scones recipe is super easy.
I love frugal and easy recipes, and this scones recipe is no exception.
Mix the self-rising flour, sugar, and blueberries together in a bowl. Pour the whipping cream into a measuring cup, and then pour into the dry ingredients. Stir gently – you don’t want to crush all those blackberries before they bake.
Because we are using a very hot oven to bake these scones, be careful of what you bake the dough on. Parchment paper is usually temperature rated to 450 F and we are baking hotter than that so if you are going to use parchment (I did the first time I made these scones), use it with caution and check on the scones often.
I tried baking these blackberry scones without parchment and they worked really well. I used only a tiny bit of cooking spray (because I didn’t want it to smoke in the super hot oven) and the scones were easy to remove from the tray. I used a spatula and they came right off.
- 2 cups self-rising flour, (or 2 cups flour + 1 tbsp baking powder + ¼ tsp salt)
- 4 tbsp sugar, I used coconut sugar, you can use any granulated sugar
- 1 ½ cups whipping cream
- 1 container fresh blackberries, ~ 1 ½ cups
- Preheat oven to 475 F.
- Ina medium bowl, measure out 2 cups of self-rising flour.
- If you don’t have self-rising flour in your kitchen, use this: 2 cups flour + 1 tbsp baking powder + ¼ tsp salt.
- Add the blackberries and sugar to this mixture and stir together.
- I kept the blackberries whole for this scone recipe because I love big juicy bites of cooked blackberries studded throughout the scone.
- Plus blackberries get crazy messy if you try to cut them in half, so there’s that.
- Measure out 1 ½ cups whipping cream into a measuring cup, pour into the flour mixture, and stir.
- Use your hands to gather the dough together (use a bit of extra flour on your hands if it's too sticky), and put it onto a sprayed baking sheet.
- Pat the dough into a circle about ¾" thick.
- Slice into 8 wedges.
- Bake at 475F for 12-15 minutes until golden on top, and until the middle of the scones is cooked.
- Enjoy your scones!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
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