Late Summer is the perfect time to head out and pick some fresh, juicy blackberries. Then come home and treat yourself to a batch of these blackberry scones. These tender scones are filled with fresh berries in every bite.

This mouthwatering breakfast recipe is amazing with a bit of honey butter or fresh jam. Fresh scones are perfect with a cup of tea or have them for a special breakfast or brunch!

A batch of blackberry scones sitting on a serving tray next to a dish of butter.

If you have more blackberries to use, check out my gluten free blackberry cobbler or these amazing gluten free blackberry muffins.

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Ingredient Notes
Substitutions & Variations
How to Make Blackberry Scones
Expert Tip
Storage
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Recipe

Ingredient Notes

This delicious recipe uses simple ingredients that can be found in any grocery store. It is both gluten free and dairy free as written.

Ingredients for blackberry scones on a marble counter.

Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 gluten free flour for this recipe. You can use your favorite brand, but ensure it contains xanthan gum or a similar binder. I have not tested this recipe with any other brands, so your results may vary.
Vegan Butter - I used Country Crock plant butter for this recipe, but any vegan butter will work. Just make sure to use butter sticks and not a spread or margarine. If you're not dairy free, use unsalted butter in the same measure.
Fresh Blackberries - I really recommend making these scones with fresh berries for the best flavor. Frozen berries will add more moisture to the dough, which could make the scones stodgy.
Honey - A little bit of honey helps the scones to brown nicely during baking, as well as adding a little sweetness. If you don't have honey on hand, maple syrup would be a good substitute although the coloring might not be the same.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

Not Dairy Free - use dairy butter and milk in the same measure.
No Honey - Use maple syrup or agave syrup instead. It will change the flavor and coloring, but the recipe will still turn out great.
Blackberry Lemon Scones - Add 2 teaspoons lemon zest and replace 2 Tablespoons of milk with lemon juice. The remaining ingredients will be the same.
Berry Mixup - Replace the blackberries with another berry to make blueberry scones or raspberry scones. The measurements and process are the same.

How to Make Blackberry Scones

Homemade scones are easy enough to make and don't require any special equipment.

I prefer to grate my butter with a cheese grater then stick it in the freezer so it can be quickly mixed in while staying very cold. If you don't have a cheese grater, you can cut the butter into small pieces with a knife.

Before you begin, line a large baking sheet with parchment paper.

Step by step instructions for making blackberry scones showing the dry ingredients in a large bowl with grated butter added in followed by blackberries.

STEP 1: Combine the gluten free flour, sugar, baking powder, and salt in a large mixing bowl. Whisk it together to mix well.
STEP 2: Add the grated, frozen butter to the flour mixture and toss them together to combine.
STEP 3: Add the fresh blackberries to the bowl and toss them in with your hands.
STEP 4: Add the egg, egg yolk, honey, milk and vanilla extract to a small mixing bowl and whisk together until it's well mixed.

Step by step instructions showing the wet ingredients being added to the dry ingredients and the scone dough being formed into triangles.

STEP 5: Start by adding half of the wet ingredients into the bowl with the dry ingredients. Add a little more as needed until the the dough just sticks together. It should not feel wet. You may have leftover liquid.
STEP 6: Form the dough into a ball, it will be a soft dough that is a little bit shaggy.
STEP 7: Transfer the scone dough to a work surface covered with parchment paper. You can do this right on the baking sheet if you want. Form the dough into a 7 to 8-inch round. Then use a bench scraper or sharp knife to make 8 wedges.
STEP 8: Place the scones on your prepared baking sheet. Brush the tops of the scones with the remaining egg liquid (or use milk or heavy cream if you don't have any leftover liquid). Then sprinkle them with a bit of coarse sugar and refrigerate for 30 minutes before baking.

Expert Tip

Brushing the tops with the leftover egg mixture helps to give the golden brown color you see after baking. Take care not to brush the sides of the scones as it will inhibit the rise.

Several blackberry scones lying on a wooden cutting board next to a dish of butter.

Storage

Store leftover scones at room temperature in a breathable container, like a paper bag. If you store them in an airtight container they will become moist during storage. Scones are best eaten within 2-3 days after baking.

Reheat by baking at 350F for about 10 minutes.

A blackberry scone broken in half and covered with butter sitting on a small serving plate.

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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.