Introduction

These Brown Sugar Blackberry Scones are a delightful treat perfect for breakfast or an afternoon snack. Soft and tender with juicy blackberries and a sweet maple glaze, they offer a perfect balance of flavors and textures that everyone will love.

Two rustic scones with a crumbly texture rest on a wooden board. One scone is whole, showing a golden-brown top with visible chunks of dark purple berries baked inside. The other scone is broken in half, revealing a soft and fluffy inside with juicy berry pieces scattered throughout. Small crumbs and berry bits lie next to the broken scone on the board. The board is placed on a black and white checkered cloth, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups flour
2 tbsp granulated sugar
4 tbsp brown sugar
1 tbsp baking powder
½ tsp salt
½ cup cold butter, cubed
6 oz blackberries
⅔ cup milk
1 egg, room temperature
1 tsp maple syrup
Egg wash:
- 1 egg
- 2 tbsp water
- Coarse sugar for sprinkling
Icing:
- ¾ cup powdered sugar
- 2 tbsp milk (start with 1 tbsp and add more as needed)
- 1 tbsp maple syrup

Instructions

Step 1: Prepare a large baking sheet with parchment paper and set aside.
Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
Step 3: Using a pastry cutter or fork, cut in the cold butter until the mixture is crumbly but the butter is still visible. Gently fold in the blackberries.
Step 4: In a separate bowl, whisk together the milk, egg, and maple syrup.
Step 5: Pour the wet ingredients over the dry and stir until just combined; the dough will look rough.
Step 6: Transfer the dough to a floured surface and gently knead into a rough ball. Flatten into a circle about 1 inch thick.
Step 7: Cut the dough into 6 to 8 wedges and place them slightly apart on the prepared baking sheet.
Step 8: Chill the scones in the fridge while preheating the oven to 400ºF (200ºC).
Step 9: For the egg wash, whisk the egg and water together. Brush the tops of each scone and sprinkle with coarse sugar. For a lighter finish, brush with milk instead.
Step 10: Bake the scones for 20 minutes or until golden brown and risen.
Step 11: While the scones cool slightly, whisk together the powdered sugar, maple syrup, and milk to make the glaze. Add milk gradually to reach your desired thickness.
Step 12: Drizzle the glaze over the warm scones before serving.

Tips & Variations

For best results, use fresh blackberries and cold butter to achieve a flaky texture.
Substitute blackberries with blueberries or raspberries if desired.
If you prefer a dairy-free version, use a plant-based milk such as almond or oat milk and a vegan butter substitute.
Chilling the dough before baking helps the scones hold their shape and results in a tender crumb.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped scones for up to 1 month. Reheat by warming in a 350ºF oven for 5–7 minutes until heated through. Add fresh glaze after reheating.

How to Serve

Two freshly baked scones sit on a wooden cutting board on top of a white marbled surface covered partially by a black and gray checkered cloth; one scone is whole, showcasing a rough, golden brown crust with dark red berry pieces visible, while the other is broken open, revealing a soft, light beige inside filled with juicy, dark red berries, some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, but gently fold them into the dough to prevent the berries from bleeding too much and making the dough soggy. Thaw and drain excess liquid before using.

Can I make these scones vegan?

Absolutely. Replace the butter with a vegan alternative and use a plant-based milk. For the egg wash, you can brush the scones with milk or a milk alternative instead.