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Blackberry Scones Recipe: Bake Straight Out of the Freezer

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Preview: This Blackberry Scones recipe makes an easy-to-assemble scone you can freeze, then bake straight out of the freezer. So convenient!

Looking for an easy fix for a special breakfast? Prepare these blackberry scones ahead of time and freeze them. 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.

FROSTED FRESH BLACKBERRY SCONES on a pink plate ready to eat.

Recipe inspiration:

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 this Blackberry Scone recipe is 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.

Ingredients and substitutions:

  • FLOUR: Use bleached or unbleached all-purpose flour.
  • SUGAR: Granulated sugar is specified. You may substitute brown sugar 1:1, but the texture may be different.
  • CINNAMON: The best substitute would be allspice or nutmeg. If you chose nutmeg, use half as much.
  • BUTTER: Substitute margarine or shortening. Salted or unsalted butter is fine. Whatever you use, be sure it’s cold.
  • MILK: Any kind of milk will work. However, the more fat in the milk, the better the scones.
  • EGG: The recipe was tested with large eggs.
  • BLACKBERRIES: Presumably, you could substitute frozen blackberries instead of fresh, but I have not tried it. This recipe would also be good with blueberries.

frozen blackberry scones ready to bake.
Frozen scones that are ready to bake.

FAQ for this blackberry scones recipe:

Can I make these a day ahead of time?

This recipe is like donuts. Best the day you make them. What that in mind, if you want to make them ahead of time, I would freeze them and bake right out of the freezer. No need to thaw.

Can I freeze the icing?

Yes. Put it in a separate container. Ice the scones after they are baked.

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.

Can I freeze baked scones?

Yes, you can. But I recommend freezing the raw dough and baking them up just before eating. That’s the best!

How long does it take to bake a frozen scone?

It takes from 3-5 extra minutes.

More fruity breads:

Pin the picture below to save for later.

frosted fresh blackberry scones

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments required.

Hope to see you again soon!

p.s. If you have any questions or suggestions, you can email me privately: paula at

Yield: 12

Blackberry Scones Recipe with Icing

Iced Blackberry Scones on a serving plate.

Easy-to-assemble scones you can bake straight out of the freezer.

Cook Time 15 minutes
Total Time 15 minutes


  • 2 cups unbleached, all-purpose flour (240 gr)
  • 1/3 cup granulated sugar (66 gr)
  • 1/4 teaspoon baking soda (1.5 gr)
  • 1/4 teaspoon cinnamon
  • 1/2 cup cold unsalted butter (113 gr)
  • 1/4 cup 2% or whole milk (57 gr)
  • 1 large egg (50 gr)
  • 1 cup fresh blackberries (144 gr)

Berry Icing

  • 1 tablespoon butter (14 gr)
  • 2 blackberries
  • 1 tablespoon heavy cream or half-and-half (14 gr)
  • 1 cup powdered sugar (114 gr)
  • 1 teaspoon vanilla extract (5 gr)


Preheat oven to 450 degrees.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.)

Berry Glaze:

  1. Place butter and berries into a small, microwave-safe bowl and heat until butter is melted.
  2. Use a fork to smash warm berries in the butter. Add cream, sugar, and vanilla and stir until smooth.
  3. Use a spoon to drizzle frosting over slightly cooled scones.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 105mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 3g

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