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, mix together flour, sugar, baking powder, baking soda, and salt.
- Using a pastry blender or your fingers, rub the cold diced butter into the flour mixture until it resembles coarse breadcrumbs. Fold in the blackberries.
- In a small jug, combine the buttermilk and vanilla extract, then pour it into the flour mixture. Stir gently until the dough starts to form.
- Transfer the dough onto the prepared baking sheet and shape it into a circle about 1-inch thick and 7 inches in diameter.
- Slice the circle into 8 wedges and gently separate them for baking.
- Brush the tops with egg wash and bake for 20-22 minutes, until golden brown and firm to the touch. Let cool completely on a wire rack.
Notes
For added sweetness, drizzle with a vanilla glaze after baking.
Make sure the butter is cold for the best texture in your scones.
Feel free to substitute blackberries with other berries or fruits.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.