Blackberry Scones

These blackberry scones blend the flavors of maple syrup, cinnamon, and of course blackberries to create a delightful breakfast or tea time treat. They’re also great for using up any extra sourdough discard you have at the end of the week. 🙂

It was such a fun surprise to find the wild blackberries at our house were ripe this week! Of course, this called for trying out a new recipe, and scones seemed like the perfect choice.

There’s something so lovely about scones. Light, fluffy, and brushed with cream, fresh scones make the best afternoon treat with a cup of tea and a good book. Add in a little sourdough discard and some wild blackberries and you’ve got a batch of scones that will disappear like magic. (Seriously, I gave a batch to some friends, and they were gone in an hour or so…)

You’re going to love how easy these scones are to prepare. Using a cheese grater instead of a pastry cutter makes it much faster to cut the butter into the dough (sounds weird I know but it works!) You also don’t have to roll these scones out flat and try to cut them into triangles either. Just use a spoon to drop them onto a sheet of parchment paper – no fancy shaping or cutting needed. This fool-proof recipe is sure to become a favorite for breakfast or brunch!

What is the secret to making good scones?

To make the best scones, you have to keep your butter cold as much as possible. Use it straight from the fridge without letting it come to room temperature. You should also freeze or refrigerate your scones before baking them. 

Additionally, make sure not to over-mix or over-bake the scones so that they stay soft and light. Stir the dough until it just clumps together to avoid over-mixing and to keep them fluffy!

Are scones better with milk or water?

While you certainly can use either, I’d recommend using milk or even cream for your scones. It will give them a bit more flavor and make them a bit softer. If you need to make these dairy-free though, you can use water or your favorite milk alternative

Should scone dough be wet or dry?

You want your scone dough to be slightly sticky and wet. Although this can be difficult to work with, a wetter dough will make your scones moist and soft instead of hard and dry.

Tips for making Blackberry Scones:

• Use a cheese grater to cut the butter into the flour mixture. It is so much easier than using a pastry cutter!
• Even if you’re in a hurry and don’t have time to refrigerate your scones, freeze them for 15 minutes before baking them. If the butter gets too warm before the scones are baked, they won’t turn out properly.
• You can refrigerate these scones up to 24 hours before baking them. Make the dough at night and then pop them in the oven the next morning for breakfast!
• You can also freeze unbaked scones in an air-tight container for up to 3 months. 
• To make these scones dairy-free, use coconut oil or vegan butter and brush the tops with your favorite milk alternative. They will still taste delicious!

Tools you will need

To make these scones, you’ll need a mixing bowl with measuring cups, a cheese grater, and a baking tray lined with parchment paper.

Ingredients you will need

• 1 1/2 cups flour – All-purpose flour will work best in this recipe!
• 1/2 cup sourdough discard – Great for using up any discard you have left. It doesn’t need to be active because the baking powder will make the scones rise.
• 1/4 cup butter – Make sure that it is nice and cold. If you need to make this dairy-free, you can substitute vegan butter or coconut oil.
• 1/4 cup maple syrup – Or honey if you prefer.
• 1/2 cup blackberries – They can be fresh or frozen.
• 1 tbsp baking powder – This is what makes the scones rise, not the sourdough discard.
• 1 tsp cinnamon – It pairs so well with the maple syrup.
• 1 tsp vanilla – Can’t forget this!
• 1/2 tsp salt – Just a little kosher salt goes a long ways.
• 2-4 tbsp milk or cream – For brushing over the tops of the scones. If you need to make these scones dairy-free, use coconut milk or almond milk instead.
• 1/2 cup powdered sugar – To make the glaze for these scones.
• coarse sugar – optional for sprinkling over the scones before baking.

How to make Blackberry Scones

In a mixing bowl, stir together the flour, baking powder, salt, and cinnamon.

Use a cheese grater to shred the butter finely and add it to the flour mixture. Make sure it gets full incorporated by using a fork to work the butter into the dough. It will be pretty crumbly at this point.

Stir in the sourdough discard, maple syrup, and vanilla to form a dough. You may need to add 1-2 tbsp of milk to get the dough to come together.Stir in the blackberries as gently as you can. They will likely fall apart a bit, and this is ok.

Use a spoon to drop the scones in balls onto a baking tray lined with parchment paper. Refrigerate the scones for at least 30 minutes before baking them.

Preheat your oven to 425 degrees Fahrenheit, and use the convection setting if you have it!

Brush the tops of the scones with 1-2 tbsp of milk before baking. If you want, you can sprinkle some coarse sugar on top for a little sparkle.

Bake the scones for 12-15 minutes, until the bottoms are golden brown.

While the scones cool, stir together the powdered sugar and 1-2 tbsp of milk or cream to make a glaze. Drizzle this over the scones once they’ve cooled and let set for a few minutes before serving.

Looking for more sourdough discard recipes?

If you are, head over to the Kitchen Counter for lots of sourdough baking ideas! Here are some other recipes to try:

• Sourdough Cinnamon Scones
• Sourdough Blueberry Muffins
• Sourdough Coffee Cake
• Sourdough Pop Tarts
• Sourdough Carrot Cake Muffins

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation!