• Dora Cavallo




I woke up the other day craving scones. And not just any scones, I wanted ones filled with fresh berries with a nice sugary glaze on top. It was so specific that I knew I had to make them myself. These Blackberry Orange Scone were exactly what I had hoped for. Buttery, sweet, rich and bursting with juicy blackberries. I also love that vibrant Blackberry Glaze that reminds me of the glaze on a doughnut. Doesn't that sound lovely? These are not delicate tea scones. They are bright, bold and will make your day right. I love having one with a cup of coffee.

Scones often have a reputation for being dry and crumbly but this recipe will change all of that. Here are a few things to keep in mind when baking scones to ensure a tender, delicious crumb.

  • Use frozen butter and grate it directly into your dry ingredients. Simply toss the grated butter pieces in and this ensures your won't overwork the dough.

  • Which brings us to a very important tip. Mix with a light touch. If you overwork the dough, the end result will be tough scones.

  • Press and pat the dough together into a disc. There is no need to roll it out.

  • Buttermilk gives a nice bright tangy flavor and tender crumb.

  • Chill the cut dough before baking in the oven. It will help keep their shape and get those corners nice and crisp.




(Makes 8 scones)


  • 3 1/2 cups all-purpose flour

  • 1 cup sugar

  • 1 Tablespoon baking powder

  • 2 teaspoons baking soda

  • 1/4 teaspoon salt

  • 1 cup fresh blackberries

  • 1 cup buttermilk, cold

  • 2 sticks unsalted butter, frozen

  • 2 teaspoons vanilla

  • 1 tablespoon orange zest


  • 1/2 cup blackberry jam

  • 3 tablespoons unsalted butter

  • 1 cup powdered sugar

  • water or orange juice, if needed


  • Preheat oven to 375 degree.

  • Sift the all-purpose flour, baking powder, baking soda into a large mixing bowl.

  • Add the orange zest, sugar and salt and mix all the dry ingredients together.

  • Unwrap the frozen butter and coat the outside with the flour mixture (this will make grating easier)

  • Using the large side of your grater, grate the frozen butter over the dry ingredients.

  • With a wooden spoon or your hands, gently mix the butter into the flour mixture until its evenly coated, then stir in the blackberries.

  • Add the buttermilk and gently mix just until the dough comes together

  • Turn the dough out onto a lightly floured board and press the shaggy dough into a round disc.

  • With a sharp knife, cut the dough into 8 equal wedges and chill for 15 minutes.

  • Place the scones onto a parchment lined sheet pan and bake for 25-30 minutes until golden brown.

  • While the scones are baking, prepare the glaze by heating the blackberry jam in a small pot over medium heat. Whisk in butter until smooth. Remove from heat and whisk in the powdered sugar. If it is too thick add a teaspoon or more of water or orange juice to thin it out.

  • Drizzle the glaze over the scones when they come out of the oven. Cool for 10-15 minutes and serve warm.


  • These scones are equally delicious with blueberries and raspberries.

  • Use frozen, defrosted berries instead of fresh

  • Store leftover scones in a well sealed container for up to 2 days

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop


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