Blackberry-Lemon Scones

February 5, 2013

blackberry sconesWe froze nearly fifteen pounds of wild blackberries last summer and have been enjoying them in pancakes, pies, jams, smoothies, and scones. In this recipe, I use whole white flour mixed with rye flour to add flavor and keep things healthy. The lemon is optional, but the zest goes really well with berries. Make these early in the morning and enjoy with tea or coffee.

wild blackberriesblackberry scones dough
Yields 8 scones
If using regular blackberries, I would recommend roughly chopping them, as they can be quite large.


• 1 1/2 cups white flour
• 1/2 cup rye flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1/4 cup yogurt
• 1 egg
• 1 tablespoon lemon zest
• 6 tablespoons butter, cold, cut into small pieces
• 3/4 cup blackberries

Pre-heat the oven to 375°F.
In a large bowl, mix together the flours, sugar, baking powder, and salt.
In another bowl, whisk the cream, yogurt, egg, and zest.
Cut the butter in the flour mixture until you get a coarse texture.
Add the blackberries and gently coat them with the mixture.
Stir in the cream + egg and mix with your hands until just combined.
Cut the dough into 8 equal pieces and place them on a baking sheet with parchment paper.
Bake in the oven for 25 minutes.

blackberry scones

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{ 4 comments… read them below or add one }

Wes Surrett February 5, 2013 at 5:14 pm

Love your work Bryan – keep them coming!


Bryan February 6, 2013 at 10:47 pm

Thanks Wes, hope all is well in Pictou!


Michelle February 5, 2013 at 9:36 pm

Beautiful! We’ve got some wild blackberries in the freezer from last summer, too. Was saving for cobblers, but this looks like a wonderful idea.


Karista February 6, 2013 at 10:38 pm

I’m with Wes… Love your work Bryan. You always make me hungry. LOL!


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