Frosted Blackberry Scones: Bake Straight From the Freezer
Sneak Preview: Craving fresh scones for breakfast? These Frosted Blackberry Scones can be frozen and baked straight from the freezer—no thawing required. Perfect for busy mornings or special occasions!
As an Amazon Associate, I earn from qualifying purchases.
Looking for an easy fix for a special breakfast? Prepare these blackberry scones ahead of time and freeze them raw. 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.
Ingredients and Substitutions
- FLOUR:
- All-purpose flour for tenderness.
- SUGAR:
- 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:
- I use large eggs (∓50 gr)
- BLACKBERRIES:
- Fresh is best, but frozen should work (not tested).
- Substitute blueberries.
FAQs
- Can I make these ahead of time?
- Yes! Freeze the dough and bake fresh when needed.
- Can I freeze the icing?
- No, it’s best made fresh.
- How do I drizzle the icing neatly?
- Use a spoon or piping bag for precision.
- Can I freeze baked scones?
- Yes, but they taste best when freshly baked.
- How long does it take to bake a frozen scone?
- 14-17 minutes, depending on your oven.
Final Thoughts
Love blackberries? Try Blackberry Ice Cream—it’s a family favorite, especially on the Fourth of July! And you won’t want to miss Blackberry Cobbler, a simple recipe that’s perfect with yogurt. The recipe makes a small batch, but it’s easy to double or triple. Try some over your next bowl of yogurt.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Frosted Blackberry Scones: 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!
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.