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Blackberry Buttermilk Scones

  • 15 m
  • 45 m
Robb Walsh
“If you've never baked scones at home, you'll be pleasantly surprised by how easy they are to make. And it's hard to beat this version made with fresh blackberries and tangy buttermilk. This healthy scone recipe calls for half all-purpose flour and half white whole-wheat flour—the latter improves the nutritional profile of the scones without affecting their flavor and texture. Serve these for weekend brunch, at teatime or anytime you want a special breakfast treat.”


    • 1 cup all-purpose flour, plus more for dusting
    • 1 cup white whole-wheat flour
    • ⅓ cup granulated sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 7 tablespoons cold unsalted butter, diced
    • ½ cup buttermilk
    • 2 large eggs, divided
    • 1 cup fresh blackberries
    • Turbinado sugar (optional)


  • 1 Preheat oven to 400F. Line a large baking sheet with parchment paper.
  • 2 Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium bowl. With two knives or a pastry blender, work butter into the flour mixture until it resembles a coarse meal with some butter chunks the size of peas.
  • 3 Whisk buttermilk and 1 egg in a small bowl. Stir into the dry ingredients, mixing with a rubber spatula until crumbly. Gently stir in blackberries. (Don't worry if some of them break.)
  • 4 Transfer the dough to a lightly floured work surface. Knead a few times until it just comes together. Form into an 8-inch circle. Cut into 8 rounds with a biscuit cutter or cut into 8 equal portions and form into rough disks with your hands. Place the scones on the prepared pan. Whisk the remaining egg in a small bowl and brush the tops of the scones with it. Sprinkle with turbinado sugar, if using.
  • 5 Bake the scones until light golden brown, 15 to 20 minutes. Cool at least 10 minutes before serving.
  • To make ahead: Store airtight for up to 1 day.
  • Equipment: Parchment paper
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