This recipe for sweet and flaky Iced Blackberry Scones is an easy fix for a special breakfast. Prepare them ahead, freeze, and bake when you get ready. Imagine walking into the kitchen, taking out some frozen scones, and baking them straight away in the morning. The smell alone is going to start your day off right.
It’s summertime and the livin’ is easy, they say. Well, livin’ may be easy, but hanging out in the kitchen on a hot Texas day is not so much.
If I’m going to turn the oven on, it has to be before 9 o’clock in the morning. That means Frosted Fresh Blackberry Scones are good for breakfast–even in the summer, especially when you’ve made them ahead of time and can pull them out of the freezer.
My son and daughter-in-law from NYC were recently here for a family trip to Galveston Beach. They are scone and blackberry lovers, so I made these scones in advance.
It was easy and convenient to bake them off as a special treat one morning during their way-too-short visit. I also made the frosting ahead and stored it in the fridge in a zippered plastic bag.
How do I drizzle the icing?
When the baked scones cooled a bit, I snipped one corner of the bag and squeezed the Berry Icing over the scones just like we used to do with Pillsbury Popovers.
Do you remember those? Do they still sell those at the store?
Never mind! You and anybody who eats these fruity scones with you will surely enjoy them.
More Fruity Breads
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- 2 cups unbleached, all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 cup cold butter
- 1/4 cup milk (I use 2%)
- 1 egg
- 1 cup fresh blackberries
- 1 tablespoon butter
- 2 blackberries
- 1 tablespoon heavy cream or half and half
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 450 degrees.
- Place the first four ingredients into your food processor or a large mixing bowl if you prefer. Pulse a few times or whisk by hand to mix.
- Cut butter into 8 slices and pulse until the mixture looks like oatmeal. Alternately, use a fork or two knives to cut butter into dry ingredients in a bowl.
- Pour milk into a measuring cup and add the egg. Lightly beat with a fork. Add to butter and flour mixture. Pulse until dough just begins to stick together.
- Fold in berries with a spoon using a light touch. If making by hand, lightly stir in egg and milk mixture, then berries, and press dough together to form a loose ball of dough.
- Transfer dough to a floured surface. I like to use a silicone baking sheet so I can throw it into the dishwasher when I'm done. Roll or pat dough into a rectangle shape that is about 1-inch thick. Cut into 12 triangles.
- Place onto a cookie sheet covered with parchment paper or a silicone mat. At this point, you can freeze and bake later or go ahead and bake immediately.
- Bake for 13-15 minutes. (If baking from a frozen state, you don't have to defrost, but you may need a couple of extra minutes baking time.)
- Place butter and berries into a small, microwave-safe bowl and heat until butter is melted.
- Use a fork to smash warm berries in the butter. Add cream, sugar, and vanilla and stir until smooth.
- Use a spoon to drizzle frosting over slightly cooled scones.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 105mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 3g