Blackberry Lemon Scones
These blackberry lemon scones have redefined what a scone is for our southern household. The days of dry and caky scones are gone, and this recipe is definitely giving biscuits a run for their money.
With cold butter folded in to create delicious layers, it feels more like a biscuit than a scone. Yoghurt gives a bit of additional protein and moisture. The blackberries and lemon zest provide a nice brightness. Add in some high quality vanilla and you’ve got a real treat. We topped every, single scone with 1/2 teaspoon of sugar to make sure they also got that sweet and crispy lid.
Added bonus: it’s easy to do some prep ahead of time and these sweet, morning treats bake in just 15 minutes.
Blackberry Lemon Scones
Ingredients
- 1 stick salted butter, frozen
- 2 cups AP flour
- 1/3 cup sugar plus more to top
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup greek yoghurt heaping
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon lemon zest from one small lemon
- 1/2 cup blackberries cut in half
Instructions
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Preheat the oven to 400F and cover a baking sheet in greased parchment paper.
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Mix the flour, sugar, baking powder, baking soda, and salt in a medium sized bowl.
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Grate the butter into the bowl and stir loosely with a fork.
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Add in yoghurt, egg, vanilla, and lemon zest. Mash with hands until a loose dough forms.
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Mash the blackberries into the dough, being careful not to overwork it.
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Flatten dough onto parchment paper into a roughly 12″ circle, 1″ thick. Slice like pizza into 8 slices.
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Arrange the slices on the baking sheet and top each evenly with 1/2 teaspoon of sugar.
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Bake for 15 minutes and enjoy.
Recipe Notes
To prep ahead of time: place the butter in the freezer, premeasure the dry ingredients in a plastic bag, and premeasure the wet ingredients in a plastic bag. Keep the wet ingredients in the refrigerator until ready to use.
