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Recipe: Blackberry Scones with Lemon Glaze

I’m a firm believer in the theory that you don’t gain weight on holidays, and since calories don’t count on these days I bake up a storm. For our Easter Breakfast this year, I decided to put my fresh blackberries to use and I made scones.

Since I didn’t have a recipe for blackberry scones on hand, I just took my blueberry scone recipe and swapped out the blueberries for blackberries. Then, to add a little crunch, I topped them off with some large white sugar crystals. Delicious! Two things I love about scones are that they are relatively quick to make and they don’t dirty too many dishes.

Blackberry Scones with Lemon Glaze Recipe


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 1/3 cup heavy cream, plus more for brushing the scones
  • 1 cup fresh blackberries
  • 1/4 cup freshly squeezed lemon juice
  • 1 cups confectioners’ sugar
  • 1/2 tablespoon unsalted butter


Preheat the oven to 400 degrees F.

Mix together the dry ingredients: flour, baking powder, salt, and sugar. Using a fork (or a food processor, or a potato masher), cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork dough. Fold the blackberries into the batter. Take care not to mash or bruise the blackberries because their strong color will bleed into the dough. Note: the dough won’t feel like it comes together all of the way (like a cookie dough), it may kind of fall apart because of the blackberries.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on a cookie sheet lined with parchment paper and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.

Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

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