Blackberry White Chocolate Scones

A blackberry scone is split in half and sits on a plate with pooling honey. The honey jar is open behind it.
Blackberry Scone

It’s Monday, let’s bake something. If you’re just here for the recipe and not for any of my charming ramblings, you can skip to the recipe if you want. I won’t take it personally. Probably.

Jump to Recipe

Mondays Were Made for Baking

Mondays are rough, so make them a little sweeter with some freshly baked blackberry scones. Oh, blackberry scones, how I adore thee. This recipe is sweet and bright, and perfect with a hot cup of tea or coffee especially on these cold winter days.

Scones are the perfect thing to bake on a Monday because they require you to use your hands to work the dough in several different ways, and there’s something so soothing about it. You’d be amazed at how soft it feels to press cold butter between sifted flour. Like, impossibly soft. Like puppy dog ears soft. So, get your hands dirty and bake the day’s stress away.

Look at those beautiful flecks of blue

Beautiful Blackberries

Berries are coming into season in the southern hemisphere, so they are starting to go on special in grocery stores, and they’re delectably sweet. I cut mine into quarters and coated them with two tablespoons of sugar before adding them to the mix to make them bite-sized and extra sweet.

Typically when adding berries to baked goods, you leave them whole so they don’t burst into the dough, but I love the blue-purple of the dough, plus blackberries are typically quite a bit larger than, say, blueberries, so cutting them down makes them more palatable in the scones. However, this can impact the wetness/stickiness of the dough if the berries are particularly juicy (that sentence is totally innocuous, but it doesn’t seem that way, does it?…). So, be prepared that during the kneading phase, you may need to add more flour than the recipe calls for, you’re looking for a wet dough, but not so sticky that it ends up all over your hands. You should be able to handle it relatively easily.

The sweetness of the white chocolate is perfection with the berries


I wish I had some charming anecdote about these Blackberry Scones, or scones in general. The best I can come up with is that I’ve been binging The Great British Baking slow a lot lately, and it’s made me mildly obsessed with all things British and all things baking. Additionally, finding a really good scone around here in the US is hard, man. Unless they come from a small, local bakery, they just aren’t as good.

Scones should be light and flakey and, in the case of this Blackberry Scone recipe, sweet. This recipe fits the bill, and it creates divine scones. Go, forth, and bake. For the Queen (or Megan Markle), and what not. Pip pip, cheerio, etc.

A Quick Note

Before we get going, there are two important things to remember to make your scones turn out light and fluffy and flakey. 1. Keep all of your ingredients as cold as possible, especially the butter. Cold butter releases steam which creates little crumbly pockets in the scones. 2. Don’t overwork the dough. Tender hands = tender dough.

Let’s get to it, shall we?

Blackberry White Chocolate Scones


  • 3 cups all purpose

  • ? cup sugar

  • ½ tsp. Salt

  • 1 ½ tablespoons baking powder

  • ½ cup butter chilled & cubed

  • 1 cup heavy cream

  • 1 large egg, beaten

  • 1 tablespoon vanilla

  • 6-oz. Fresh blackberries quartered and tossed with 1 tbsp. sugar

  • ½ cup white chocolate chips


  • Preheat oven to 400?.
  • Sift dry ingredients together in a large bowl.
  • Add the butter cubes to the dry ingredients and toss them in the flour until they are coated. Using your fingers, repeatedly pinch the butter squares into smaller pieces, effectively cutting the butter into the flour. Continue this process until you have broken the butter into small, pea-sized pieces of butter. Having butter of varying sizes is great; it makes for flakier scones.
  • Add the blackberries and white chocolate chips to the dry mixture and toss to coat.
  • Measure out the heavy cream. Add the beaten egg and vanilla, stir to combine. Add the wet ingredients to the flour mixture and stir until just combined.
  • Roll out the dough on a floured surface and knead gently until the dough becomes a single unit and is less sticky. Be careful not to over-work the dough in this stage. Wrap the dough and let it rest in the fridge for at least 20 minutes to let the butter get cold again.
  • Roll the dough into flat circle to about an inch thick. You can also use your hands to press the dough out. Cut into the size/shape scones you desire with a knife or biscuit cutter. Round is traditional, but triangles are also popular.
  • Bake for 17-20 minutes, or until golden brown. Allow to cool completely and serve with a hot beverage and butter or clotted cream.

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