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–+ servings
Blackberry scone on small plate with blackberries scattered around and tea towel in background

Blackberry Scones with Buttermilk

Jani H. Leuschel
Tender, American-style wedge scones filled with plump blackberries and flavored with lemon and vanilla. Made with whole-grain flours and healthy fats!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 47 minutes
Course brunch
Cuisine American
Servings 8
Calories 215 kcal

Equipment

Ingredients
  

  • 1 cup whole wheat pastry flour
  • ¾ cup white whole wheat flour
  • 2 Tablespoons sugar, granulated; can use coconut sugar or cane sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk; can sub ½ cup regular milk or plant milk + 1 teaspoon lemon juice
  • 1 egg, or use flax egg if vegan. Add ½ t baking powder.
  • 3 Tablespoons brown sugar can sub brown stevia or monkfruit sweetener for half the brown sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 2 Tablespoons butter, very cold, cubed or grated
  • 2 Tablespoons canola oil, chilled
  • 1 cup blackberries, fresh or frozen

Lemon Glaze

  • ¼ cup powdered sugar, can use erythritol or stevia (Truvia) powdered sugar substitute for half the amount
  • 2 teaspoons lemon juice use enough so that the glaze is runny, but not drippy

Instructions
 

  • Wash hands for 20 seconds before beginning to bake. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  • Whisk together flour, baking powder, baking soda, granulated sugar, and salt in a medium bowl.
  • Combine buttermilk, egg, brown sugar, lemon juice, lemon zest, and vanilla in a liquid measuring cup. Beat with a fork.
  • Add cold butter (cubed or grated) to the bowl of dry ingredients. Drizzle chilled canola oil over the top. Using a pastry cutter, work the fats into the dry ingredients until the mixture is sandy or crumb-like.
  • Add the berries. Mix gently to combine.
  • Make an indentation in the center of the mixture. Pour in the wet ingredients and stir until no dry spots remain.
  • Dump the dough out onto the parchment-lined baking sheet. Shape into a circle, 8 inches in diameter.
    The dough might remind you of a drop biscuit and it will look like a large, thick pancake. Flatten the center if it's much taller than the edges.
  • Bake in the center of the oven for about 20 to 25 minutes, rotating the baking sheet midway through the cooking time. Start checking for doneness after 18 minutes.
    The scone will be golden-brown on top. A knife (not a toothpick) inserted in the middle should not have bits of batter sticking to it. Bake another three minutes if necessary.

Lemon Glaze

  • Let the scone cool for 5 minutes. While the scone is cooling, whisk together the powdered sugar and lemon juice in a small bowl.
    Drizzle or spread glaze over the top of the scone and cut into 8 to 12 wedges using a serrated knife.
  • Serve warm.

Video

Notes

Nutrition facts are for ⅛ of the recipe.

Nutrition

Calories: 215kcalCarbohydrates: 33gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 216mgPotassium: 133mgFiber: 4gSugar: 13gVitamin A: 182IUVitamin C: 5mgCalcium: 58mgIron: 1mg
Keyword B vitamins, bake, calcium, diabetic friendly, healthy fats, lemons, phytonutrients, whole grain
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