Breakfast just got upgraded with these buttery lemon blackberry scones! Frozen Oregon blackberries add juicy bursts of flavor while the homemade lemon glaze sweetens the deal.
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Using Fresh Versus Frozen Blackberries
Living in Oregon, I always look forward to blackberry picking in the summer. The sweet, fragrant berries are out of this world when vine-ripened and warmed from the sunlight. Mix them with lemon? Now you've got an irresistible zingy-sweet flavor combo, like in my glazed lemon blackberry cake.
But when they're out of season, I always turn to frozen Oregon blackberries from the grocery store. Frozen berries are picked during the peak of their ripeness, which means they'll add tons of sweet + tart flavor to your scones!
Bonus: frozen berries don’t get smashed as easily while mixing the dough!
For more soft, flavorful scones, try my lemon lavender scones and miso caramel scones.
Ingredients Needed: unsalted butter, milk, lemons, granulated sugar, all purpose flour, salt, cinnamon, frozen Oregon blackberries, powdered sugar
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Cut the butter into cubes. Set aside in the fridge.
2. Mix the milk and lemon juice. Set aside to curdle.
3. Whisk the lemon zest, sugar, flour, baking powder, salt, and cinnamon.
5. Add the milk + lemon juice, and mix until it forms a shaggy dough.
7. Press the dough into a large flat round.
9. Bake for 18 to 20 minutes, until the scones are golden.
4. Toss the cold butter cubes in the flour mixture and squish it into smaller pieces.
6. Gently fold the frozen blackberries into the scone dough.
8. Slice into 8 equal triangular pieces.
10. Mix the lemon glaze and drizzle onto the baked scones.
Tips to Make the Softest, Tastiest Scones
- Cool It Down: Keep all your scone ingredients cold, especially the butter. And keep those berries in the freezer until the last minute, to prevent them from bleeding their color as you fold them into the dough.
- Don't Overmix: Be careful not to overmix the dough which can make your scones lose their flaky, soft texture. Just gently mix your dough with a large spoon.
- Zest Like a Pro: Zest your lemon and set the zest aside until you’re ready to use it. Trust me, it's a whole lot easier to zest a whole lemon rather than a sliced one.
Related Recipes
Looking for more delicious breakfast recipes to make during the weekend? Try these:
Lemon Blackberry Scones
Ingredients
Lemon Blackberry Scones
- ½ cup unsalted butter, cold (1 stick)
- ¾ cup milk
- 2 teaspoons lemon juice, freshly squeezed
- lemon zest from one large lemon (about 1 Tablespoon)
- ½ cup granulated sugar
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup frozen Oregon blackberries
Lemon Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice, freshly squeezed lemon
- zest from one large lemon (about 1 Tablespoon)
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the butter into ½-inch cubes, then return it to the fridge to stay cold.
- In a small bowl, combine the milk and one tablespoon of lemon juice. Allow this to sit and curdle for 10 minutes, while you prepare the dry ingredients.
- In a large mixing bowl, whisk together the lemon zest, sugar, flour, baking powder, salt, and cinnamon.
- Toss the cold butter cubes in the flour mixture. Use your index finger and your thumb to squish, flatten, and break apart the butter cubes, until it looks like small cornflakes.
- Add your milk + lemon juice mixture into the dry ingredients, and mix with a spoon until it forms a crumbly, shaggy dough.
- Gently fold the frozen blackberries into the dough.
- On a lightly floured surface, press the dough into a large flat round, about 1 to 1½ inches thick.Slice the dough round into 8 equal triangular pieces. Transfer the pieces to your prepared baking sheet.
- Bake for 18 to 20 minutes, until the scones are golden.
- While the scones are baking, prepare the glaze. In a small bowl, whisk the powdered sugar, lemon juice, lemon zest and salt until it’s smooth and creamy.Once the scones come out of the oven, allow them to cool for 10 minutes, then drizzle the glaze on top.
Notes
- Keep all your scone ingredients cold, especially the butter. And keep those berries in the freezer until the last minute, to prevent them from bleeding their color as you fold them into the dough.
- Be careful not to overmix the dough which can make your scones lose their flaky, soft texture. Just gently mix your dough with a large spoon.
- Zest your lemon and set the zest aside until you’re ready to use it. Trust me, it's a whole lot easier to zest a whole lemon rather than a sliced one.
- You can swap in other frozen berries, like frozen raspberries.
- You can omit the lemon glaze, but I think it adds a delicious tart and sweet flavor to these scones.
Lindsey
Love that this recipe uses frozen berries! I freeze a lot of berries because they go bad so fast when I buy them, so this is an awesome way to use them! Plus lemon and blackberry go so well together!!
Lina
Very nice scones, I enjoyed making them 🙂
Cassandra
These turned out for delicious, tasty with a cup of tea in the morning! Used blackberries that we U-picked this past summer