Frosted Fresh Blackberry Scones

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It’s summertime and the livin’ is easy, they say. Well, livin’ may be easy, but hanging out in the kitchen on a hot Texas day is not so much. If I’m going to turn the oven on, it has to be before 9 o’clock in the morning. That means these scones are good for breakfast–even in the summer, especially when you’ve made them ahead of time and can pull them out of the freezer.

My son and daughter-in-law from NYC were recently here for a family trip to Galveston Beach. They are scone and blackberry lovers, so I made these scones in advance, making it easy to bake them off as a special treat one morning during their way-too-short visit. I also made the frosting ahead and stored it in the fridge in a zippered plastic bag. When the baked scones cooled a bit, I snipped one corner of the bag and squeezed the frosting over the scones just like we used to do with Pillsbury Popovers. Remember those? Do they still sell those at the store?

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Frozen, raw blackberry scones–ready to bake.

Another reason I make these in the summer is to take advantage of the blackberries growing in my yard. I’m not sure why, but they are rather small and seedy despite all the rain we’ve had lately, which means I would rather not put them in my yogurt, but they bake up mighty fine in these scones.

Frosted Fresh Blackberry Scones
Recipe type: Quick Bread
Cuisine: Breakfast or Brunch
Serves: 12
Cook time:
Total time:
Easy-to-assemble scones you can bake straight out of the freezer
  • 2 cups unbleached, all-purpose flour
  • ⅓ cup sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ½ cup cold butter
  • ¼ cup milk (I use 2%)
  • 1 egg
  • 1 cup blackberries
  • 1 tablespoon butter
  • 2 blackberries
  • 1 tablespoon heavy cream or half and half
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 450 degrees.
  2. Place first four ingredients into your food processor or a large mixing bowl if you prefer. Pulse a few times or whisk by hand to mix.
  3. Cut butter into 8 slices and pulse until mixture looks like oatmeal. Alternately, use a fork or two knives to cut butter into dry ingredients in bowl.
  4. Pour milk into measuring cup and add egg. Lightly beat with a fork. Add to butter and flour mixture. Pulse until dough just begins to stick together. Fold in berries with a spoon using a light touch. If making by hand, lightly stir in egg and milk mixture, then berries, and press dough together to form a loose ball of dough.
  5. Transfer dough to a floured surface. I like to use a silicone baking sheet so I can throw it into the dishwasher when I'm done. Roll or pat dough into a rectangle shape that is about 1-inch thick. Cut into 12 triangles.
  6. Place onto cookie sheet covered with parchment paper or silicone mat. At this point, you can freeze and bake later or go ahead and bake immediately.
  7. Bake for 13-15 minutes. (If baking from a frozen state, you don't have to defrost, but you may need a couple extra minutes baking time.)
  1. Place butter and berries into a small, microwave-safe bowl and heat until butter is melted.
  2. Use a fork to smash warm berries in the butter. Add cream, sugar, and vanilla and stir until smooth.
  3. Use a spoon to drizzle frosting over slightly cooled scones.



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{ 7 comments… read them below or add one }

Emma June 30, 2015 at 2:16 pm

Thanks so much!! Loved this recipe and will DEFINITLY have to make it again! My family loved them. Thanks again


Melissa @ My Recent Favorite books July 26, 2014 at 2:45 pm

These look delicious!


Amanda July 20, 2014 at 1:55 pm

These were delicious! Thanks for making them for us- we felt like we were staying at a Bed and Breakfast. 🙂


Vicki July 18, 2014 at 4:53 pm

These look so good. My Missouri berries are finally ready! In looking at the recipe, though, I am confused about the black berries. It looks like they are in the dough, but in the directions I don’t see them added. Did I misunderstand? Thanks Paula!


Paula July 18, 2014 at 7:37 pm

Hi Vicki,
You did not misunderstand. I accidently left it out. Thanks for letting me know. Hope this finds you well.


Vicki July 19, 2014 at 11:50 am

Thanks Paula! I am going to try this recipe! Finally got the black berry bushes producing enough to actually do something with them in a recipe. I will have to freeze them until I get enough for jam making, but definitely excited they are finally giving me a crop! Thanks for the recipe!


Betty July 16, 2014 at 6:51 pm

I love having scones in the freezer- they bake up beautifully just as if you’d been working all morning. These blackberry ones are lovely. Blackberries abound right now, and I can’t wait to pick some and try these! 🙂


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