Tender scones filled with plump juicy blackberries and hints of almond. Perfect for special breakfasts and weekend brunches, these blackberry almond scones are easy to make and don’t require a special scone pan.

Prep Time:

15 minutes

Cook Time:

20 minutes


Ingredients

Scones

2 1/2 Cups all-purpose flour

1/3 Cup granulated sugar

2 1/2 Teaspoons baking powder

1/4 Tsp. baking soda

1/2 Tsp. salt

1/2 Cup (1 stick) unsalted butter, cold and grated

1/2 Cup plus 3 tablespoons whole milk

1/2 Cup sour cream

1 Tsp. lemon zest

1 1/2 Teaspoons almond extract

1 Package (6 ounces) Driscoll’s Blackberries

Topping

1/4 Cup sliced almonds

2 Tablespoons unsalted butter, melted

1 1/2 Tablespoons demerara sugar or raw sugar

2 Tablespoons whole milk


Directions

Scones

1

PREHEAT oven to 400°F.

2

LINE a baking sheet with parchment paper.

3

PLACE 2 ½ cups all-purpose flour into a large mixing bowl.

4

ADD 1⁄3 cup sugar.

5

ADD 2 ½ teaspoons baking powder.

6

ADD ¼ teaspoon baking soda.

7

ADD 1/2 teaspoon salt.

8

STIR to combine.

9

CUT IN 1⁄2 cup (1 stick) unsalted butter using a pastry blender or fork until a coarse, pea-sized mixture forms.

10

CHILL flour mixture in refrigerator until needed.

11

POUR 1⁄2 cup plus 3 tablespoons whole milk into a small mixing bowl.

12

ADD 1⁄2 cup sour cream.

13

ADD 1 teaspoon lemon zest.

14

ADD 1 1/2 teaspoons almond extract.

15

WHISK to combine.

16

SET ASIDE milk mixture.

17

FORM a well in the center of the flour mixture and POUR IN milk mixture.

18

STIR just until combined and a shaggy dough forms. Do not over mix.

19

POUR OUT dough onto lightly FLOURED work surface.

20

KNEAD and PRESS dough lightly into an oval approximately 9 inches by 12 inches and about 1⁄4 inches thick. Do not over mix.

21

SPRINKLE 1 package (6 ounces) blackberries over half of dough and FOLD opposite edge of dough over blackberries.

22

SHAPE dough into a circle about 7 inches in diameter.

23

FLOUR a chef’s knife lightly and CUT dough into 8 triangles as you would a pizza.

24

TRANSFER scones to prepared baking sheet and CHILL in refrigerator 15 minutes.

 

Topping

1

PLACE 1⁄4 cup sliced almonds into a small bowl.

2

ADD 2 tablespoons melted unsalted butter.

3

ADD 1 ½ tablespoons demerara sugar or raw sugar.

4

STIR together.

5

SET ASIDE almond mixture.

6

BRUSH top of each scone with about 1 teaspoon whole milk.

7

PRESS 1 – 2 teaspoons almond topping gently onto top of each scone.

8

BAKE 15 – 20 minutes or until scone edges are golden brown.

9

SERVE warm or at room temperature.

 




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