Blackberry Scones You Can Bake Straight From the Freezer
Sneak Preview: These blackberry scones can be frozen unbaked and baked straight from the freezer—no thawing required. A practical make-ahead option for fresh scones anytime. Bake in about 15 minutes.
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I love having a few shaped scones waiting in the freezer for mornings when I want something homemade without starting from scratch. These blackberry scones bake beautifully straight from frozen, and the simple berry glaze makes them feel a little extra special without much effort.
Most scones freeze well before baking. I’ve used the same approach with White Chocolate, Apricot, and Walnut Scones and Lemon Poppy Seed Scones with equally good results.
Ingredients & Substitutions
FLOUR: All-purpose flour gives the most tender texture.
SUGAR: Substitute brown sugar 1:1 if preferred; flavor will be slightly deeper.
CINNAMON: Substitute allspice or nutmeg; use half as much nutmeg.
BUTTER: Use cold butter; margarine or shortening can be substituted.
MILK: Any milk works; higher-fat milk produces richer-tasting scones.
EGG: Use a large egg (about 50 g without shell).
BLACKBERRIES: Fresh blackberries work best; blueberries are a reliable substitute.
Blackberry Scones You Can Bake Straight From the Freezer
Ingredients
- 2 cups (240 g) unbleached all-purpose flour
- ⅓ cup (66 g) granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ cup (113 g) cold unsalted butter
- ¼ cup (57 g) 2% or whole milk
- 1 (50 g) large egg
- 1 cup (144 g) fresh blackberries
Berry Icing
- 1 tablespoon butter
- 2 blackberries
- 1 tablespoon heavy cream or half-and-half
- 1 cup (114 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a food processor or bowl, combine 2 cups (240 g) unbleached all-purpose flour, 1/3 cup (66 g) granulated sugar, 1/4 teaspoon baking soda, and 1/4 teaspoon cinnamon. Pulse or whisk to mix.
- Cut in Butter: Slice 1/2 cup (113 g) cold unsalted butter and cut it into the dry mixture until it resembles oatmeal.
- Add Wet Ingredients: Beat 1/4 cup (57 g) 2% or whole milk and 1 (50 g) large egg together. Stir into the flour mixture until just combined.
- Fold in Blackberries: Gently mix in 1 cup (144 g) fresh blackberries, being careful not to crush them.
- Shape and Cut: Transfer dough to a floured surface. Pat into a 1-inch thick rectangle and cut into 12 triangles.
- Freeze or Bake: Arrange scones on a baking sheet. Freeze for later or bake immediately.
- Bake: 13-15 minutes until golden brown. If baking frozen, add a couple of extra minutes.
- Make the Glaze: Microwave 1 tablespoon butter and 2 blackberries until butter melts. Mash the berries, then stir in 1 tablespoon heavy cream or half-and-half, 1 cup (114 g) powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Drizzle and Serve: Spoon glaze over slightly cooled scones. Enjoy!
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
Keeping shaped scones in the freezer is one of my favorite ways to make homemade breakfasts feel easy on busy mornings. The simple berry glaze makes them feel special without extra work.
If you enjoy baking with blackberries, you might also like my Blackberry Ice Cream or Blackberry Cobbler—both are longtime family favorites.
Very yummy. They went together quickly with the food processor. I cut mine in 8 triangles and my frosting was very “colored” which made them colorful. I will make again. My husband and I ate one for breakfast and shared with the neighbor while they were still warm. I will definately make these again. Thanks for another great recipe.
Glad you liked them. I love the way you share with your neighbors. Those are acts of kindness people never forget.
Want to try these tomorrow but I would like to know if I can use frozen blackberries instead of fresh. Do you think it will work?
Hi Susie,
I haven’t tried it so can’t say for sure. Seems like it would work. If you try it, let me know.
Thanks so much!! Loved this recipe and will DEFINITLY have to make it again! My family loved them. Thanks again
These look delicious!
These were delicious! Thanks for making them for us- we felt like we were staying at a Bed and Breakfast. 🙂
These look so good. My Missouri berries are finally ready! In looking at the recipe, though, I am confused about the black berries. It looks like they are in the dough, but in the directions I don’t see them added. Did I misunderstand? Thanks Paula!
Hi Vicki,
You did not misunderstand. I accidently left it out. Thanks for letting me know. Hope this finds you well.
Thanks Paula! I am going to try this recipe! Finally got the black berry bushes producing enough to actually do something with them in a recipe. I will have to freeze them until I get enough for jam making, but definitely excited they are finally giving me a crop! Thanks for the recipe!
I love having scones in the freezer- they bake up beautifully just as if you’d been working all morning. These blackberry ones are lovely. Blackberries abound right now, and I can’t wait to pick some and try these! 🙂