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  • Mother of Mugwort

Sweet Spells Sunday: Blackberry Lemon Scones

As I've mentioned before, I love taking recipes and tweaking them for new flavor combinations! This one in particular is my go-to scones recipe with a few fun twists! For these ones, instead of blueberries, I used blackberries and also added some lemon for an extra pop!


- 2 cups all-purpose flour - 3 tablespoons granulated sugar - 2 1/2 teaspoons baking powder - 3/4 teaspoon salt - 1 stick cold unsalted butter, cut into small pieces - 1 cup blackberries

- zest of one lemon

- juice of half a lemon

- 2 tbsp granulated sugar - 1/2 cup low-fat buttermilk - 1 large egg - 1/2 teaspoon pure vanilla extract

- 1 large egg lightly beaten for egg wash - Fine sanding sugar, for sprinkling

For Glaze:

- 1 1/2 cup confectioner's sugar

- juice of half a lemon

- 2 tsp vanilla extract


First, preheat your oven to 375 degrees and line a baking sheet with parchment paper.

Next, mix all the dry ingredients in a large bowl. Cut in the butter with a pastry blender or knead in with your hands until the consistency is that of course meal.

In a separate bowl, toss the blackberries with the sugar until the mixture is evenly coated in the sugar. Add it to the bowl of dry ingredients.

Whisk the buttermilk, egg, and vanilla in a bowl and then add it to the first bowl. Mix the ingredients with a spatula or sturdy spoon until it's fully blended.

Take a handful of dough at a time and shape the scones on the baking sheet. The size should be just small/large enough to fit in your palm. Once you have used up all the dough to fit scones on the tray, brush the egg wash over top of each scone and sprinkle sanding sugar on top.

Bake for about 12-15 minutes for these smaller scones and once they cool, you can drizzle the glaze on top before serving them!

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