Blackberry Lemon Scones Recipe

Blackberry Lemon Scones

The tartness of blackberries and zoom of lemon zest make this scone a lively one! Tucked into a classic, lightly-sweetened cake, the fruit bursts to life underneath the sugar sprinkles topping.

Whether you serve this alongside breakfast or have it on its own for your next tea break, you’ll love how these summer fruits brighten up your day.

Let us know what you think!


Before You Start

Oven  Move top rack to bake scones in upper third of oven

Preheat  Preheat oven to 425 degrees F

Prep  Line large baking sheet with parchment paper



Dry Ingredients

  • 2 cup King Arthur flour (240g)
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 Tbsp cold, unsalted butter grated or small cubes
  • 1 cup frozen blackberries (fresh picked and flash frozen)
  • Zest from 1 lemon

Wet Ingredients

Mix together:

  • 1 whole egg beaten
  • 1 Tbsp lemon juice
  • ½ cup milk



  1. Preheat oven 425 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl or food processor, combine flour, sugar, baking powder, and salt.
  4. Add grated butter and meld by hand until the mixture resembles coarse crumbs.
  5. Add wet ingredients mixture just until it starts to come together. (The dough needs to be slightly crumbly for a flakier scone.)
  6. Gently stir in the frozen blackberries (using frozen helps keep the color from bleeding out into the dough).
  7. Drop by large spoonful onto baking sheet and sprinkle with sugar.
    1. Or shape into an 8” round and slice pie shaped pieces before and after baking. Remember to sprinkle with sugar!
  8. Bake in the upper third of the oven for 15-17 minutes.


If this scone sounds tempting, make sure to check out our collection of other guest favorite recipes.

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