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3 Blackberry Scones on a white plate with blackberries.
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Blackberry Scones

Blackberry Scones are best made with wild blackberries. Easy to find in any hedgerow (or the supermarket).
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Teatime
Cuisine: British
Servings: 8 scones
Author: Susie@Everyday Cooks

Ingredients

  • 1 large egg
  • Milk
  • 1 lemon, zested
  • 200 g self-raising flour
  • 1 teaspoon baking powder (5ml)
  • ½ teaspoon salt (2.5ml)
  • 50 g frozen butter
  • 50 g caster sugar
  • 100 g blackberries

Equipment

Lemon zester
Baking sheet
Magic Liner
or
Silicone baking mat

Instructions

Preparation:

  • Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
  • Grease a large baking sheet with butter or use a silicone baking mat
  • Put the egg into a measuring jug or cup and make up the volume with milk to 125ml. Beat with a fork until the egg is incorporated
  • Grate the rind from the lemon.

For the Blackberry Scones:

  • Add the salt and baking powder to the flour and stir well. Grate the butter and rub into the flour until all the butter is incorporated and the mixture looks like fine breadcrumbs
  • Stir in the sugar and lemon rind. Add the egg/milk mixture, reserving 1 teaspoon (5ml) to glaze the scones, and mix to give a fairly sticky dough
  • Add the blackberries and mix them in gently with your hands
    Blackberries are very delicate so don't overmix
  • Coat your hands in flour and mould the dough into a disc. Place on the baking sheet and flatten with your hands to make a circle of about 17cm (7 ins.) in diameter
  • Cut the disc into 8 portions and move them apart on the baking sheet. They're sticky so you'll need to use a palette knife or fish slice to move them. Neaten the edges if you like and brush the tops with the extra egg/milk mix
  • Cook for 10 minutes. Turn the oven down to 200°C/ 180°C fan/ gas mark 6/ 400°F and cook for a further 3-5 minutes until slightly brown on top
  • Cool on a wire rack, or serve when still warm with butter or cream.

Notes

Ingredients:

Butter - using grated frozen butter makes the mixing in quicker and gives a lighter texture. If you don't have frozen butter, use it straight from the fridge and cut into small pieces before rubbing in.

Storage:

Blackberry Scones, like all scones, are best eaten the day you make them. They will keep for 2-3 days in an airtight container in the fridge, or freeze as soon as they are cool for up to 3 months.