Frosted Blackberry Scone Recipe: Bake Straight From the Freezer

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

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

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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 immediately in the morning. The smell alone is going to start your day off right. Most scones, like these White Chocolate, Apricot, and Walnut Scones, or Lemon Poppy Seed Scones, tolerate the freezer treatment quite well.

Happy Bakers Speak Up

They went together quickly and they were really good. I loved the idea of melting the butter with the blackberries. The frosting was so pretty and flavorful.

–Sharon J.

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…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 scones and blackberry lovers, so I made these scones in advance.

Baking them off as a special treat one morning during their way-too-short visit was easy and convenient. I also made the frosting ahead and stored it in a zippered plastic bag in the fridge.


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 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 ones, but I have not tried them. This recipe would also be good with blueberries.

frozen blackberry scones ready to bake.Pin
Frozen scones–ready-to-bake

FAQ for this blackberry scone 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 them directly 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, I snipped one corner of the bag and squeezed the Berry Icing over the scones 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 it immediately before eating. That’s the best!

How long does it take to bake a frozen scone?

It takes from 3-5 extra minutes.


Parting thoughts: If you’re a blackberry lover, you must try this blackberry ice cream. It has become a favorite of our family and always makes an appearance on the Fourth of July. And don’t forget about this Blackberry Cobbler. The recipe makes a small batch, but it’s easy to double or triple. Try some over your next bowl of yogurt.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Iced Blackberry Scones on a serving plate.Pin

Frosted Blackberry Scone Recipe with Icing

Paula Rhodes
These frosted Blackberry Scones are an easy-to-assemble project you can bake straight out of the freezer.
Share recipe love here. ⬇
5 from 5 votes
Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 scones
Calories 231 kcal

Ingredients
 

  • 2 cups (240 g) unbleached all-purpose flour
  • 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).
  • Place 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 into your food processor or a large mixing bowl if you prefer. Pulse a few times or whisk by hand to mix.
  • Cut 1/2 cup (113 g) cold unsalted 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 1/4 cup (57 g) 2% or whole milk into a measuring cup and add 1 (50 g) large egg. Lightly beat with a fork. Add to butter and flour mixture. Pulse until dough just begins to stick together.
  • Fold in 1 cup (144 g) fresh blackberries 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 the 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.)

Berry Glaze:

  • Place 1 tablespoon butter and 2 blackberries into a small, microwave-safe bowl and heat until butter is melted.
  • Use a fork to smash warm berries into the butter. Add 1 tablespoon heavy cream or half-and-half, 1 cup (114 g) powdered sugar, and 1 teaspoon vanilla extract and stir until smooth.
  • Use a spoon to drizzle frosting over slightly cooled scones.

Nutrition

Serving: 1scone | Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 41mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 339IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
Keyword berry scone recipes, blackberry scone recipe, blackberry frosting, blackberry scones, frosted blackberry scones, breakfast scones, Fresh Blackberry Scones recipe, recipes with blackberries
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11 Comments

  1. Sharon Johnson says:

    5 stars
    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.

    1. Glad you liked them. I love the way you share with your neighbors. Those are acts of kindness people never forget.

  2. 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?

    1. 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.

  3. Thanks so much!! Loved this recipe and will DEFINITLY have to make it again! My family loved them. Thanks again

  4. Melissa @ My Recent Favorite books says:

    These look delicious!

  5. These were delicious! Thanks for making them for us- we felt like we were staying at a Bed and Breakfast. 🙂

  6. 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!

    1. Hi Vicki,
      You did not misunderstand. I accidently left it out. Thanks for letting me know. Hope this finds you well.

      1. 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!

  7. 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! 🙂