Brown Sugar Blackberry Scones
These brown sugar blackberry scones have an impeccable balance between moist and crumbly, and are made complete with a yummy maple glaze on top. Plus, the addition of brown sugar and blackberries give a super sweet, fruity flavor as well, and who doesn’t want that for breakfast?
If you’ve had scones before, you know the perfect scone has an impeccable balance between moist and crumbly, and they are never complete without a yummy glaze on top. Well, this scone recipe gives you all three! Broken apart, they crumble beautifully, but when you bite in the scone itself is still just moist enough, especially when you get that glaze in the bite, too. Plus, the addition of brown sugar and blackberries give a super sweet, fruity flavor as well, and who doesn’t want that for breakfast? The brown sugar really adds a deeper note to the flavor palate, too – that little bit of nutty sweetness makes these SO much better than your typical scone.
Here are some more breakfast and brunch recipes you’ll love: Homemade Cranberry Walnut Bagels, Rustic Apple Butter Bread, and Brown Sugar Blueberry Pancakes.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make these brown sugar blackberry scones:
- Flour
- Sugar
- Brown sugar
- Baking powder
- Salt
- Blackberries
- Butter
- Milk
- Eggs
- Maple syrup
- Powdered sugar
Customize This Recipe!
There are a few different ways you can customize these brown sugar blackberry scones:
- Make a unique glaze. Maple is naturally a great pairing with blackberries, but you could make a honey glaze, a lemon glaze, or even make a blackberry glaze for even more fruity flavor (and an interesting color)!
- Add other berries. Blueberries or raspberries would pair wonderfully with the blackberries already used in these scones!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Don’t skip the wash. Brushing an egg wash (egg + water) on these scones before baking will result in a golden color, while a milk wash (just milk) will give them a lighter finish – your choice!
FAQ
Adding a wash to your scones before baking will affect the color of the scones. A milk wash is simply milk brushed over the top of your scones (giving your scones a lighter finish), while an egg wash is a mixture of whisked egg and a splash of milk or water (giving your scones a more golden brown finish and a slightly richer flavor!).
You can store these scones in a sealed container in the fridge or at room temperature for about 4-5 days, or in the freezer for 2-3 months.
More breakfast and brunch recipes:
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Brown Sugar Blackberry Scones
Ingredients
For the scones:
- 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 temp
- 1 tsp maple syrup
Egg wash:
- 1 egg
- 2 tbsp water
- coarse sugar for sprinkling
For the icing:
- ¾ cup powdered sugar
- 2 tbsp milk start with 1 tbsp and add more as necessary depending on your desired thickness
- 1 tbsp maple syrup
Instructions
- Prepare a large baking sheet with parchment paper and set aside.
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- With a pastry cutter or fork, cut in the butter until almost fully incorporated, then fold in the blackberries gently.
- In a separate bowl, whisk together the milk, egg, and maple syrup.
- Pour the wet ingredients over the dry, mixing until just barely combined. Mixture should be rough at this stage.
- Move the dough to a floured surface and gently knead the dough into a rough ball.
- Form dough into a flattened circle and cut 6-8 wedges, placing them slightly apart on your prepared baking sheet.
- Chill scones in the fridge while you preheat your oven to 400ºF.
- For the egg wash: whisk egg and water together, then brush the wash over the tops of each scone. Sprinkle with coarse sugar before baking as well. If you want a lighter finish on your scones, simply brush with milk and top with sugar.
- Bake for 20 minutes or until golden brown and risen.
- While scones cool slightly, whisk together the milk, maple syrup and powdered sugar for the glaze. Drizzle over the top of your scones before serving.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Don’t skip the wash. Brushing an egg wash (whisked egg + water) on these scones before baking will result in a more golden color, while a milk wash (just milk) will give them a lighter finish – your choice!
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These sound yummy! Where is the egg wash? I don’t see it in the ingredients or instructions.
Thanks, Bev! I just added some more clarification in the instructions for different washes. 🙂
Do you know how long these will keep for once made? And storage— fridge, counter? Thank you! 🙂
Hi Lauren! I’m working on updating the storage tips for all my recipes – these scones will last about 4-5 days in a sealed container in either the fridge or at room temp! 🙂