Yield: 6 blackberry rose scones // Total Time: 1 hr. // Disclaimer: This post includes affiliate links.
These scones are the perfect balance of being light, fluffy, and flaky all at the same time. Plus they are filled with blackberries and dried rose petals, and finished off with a gorgeous naturally colored blackberry glaze.
Blackberry rose scones recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Keep the dough and ingredients cold
The trick to getting those flaky layers and butter pockets is to keep the dough cold. If you notice the butter getting too warm at any point while making the scones, just pop the dough into the freezer for 5-10 minutes to harden it up again. Also, while almost all of my recipes say to work with room temperature ingredients, you will want to keep your butter, eggs and sour cream in the fridge up until the last second that you need to use them!
Chill the dough!
I know, I know, it’s annoying to wait. This step is super important because it ensures that the scones will not spread much in the oven, and will bake up nice and tall! Chill the dough for at least 30 minutes, or up to overnight before baking them off.
Ingredients and substitutions
For the blackberry rose scones:
All purpose flour: for structure and chewiness.
Baking powder: for helping the scones rise.
Salt: to help balance and bring out the sweetness of the scones.
Unsalted butter: for tenderness and making those delicious flaky layers. You can substitute in salted butter, just be sure to remove the excess salt from the dough!
Light brown sugar: for lightly sweetening and for moisture. You can easily substitute in granulated or dark brown sugar.
Egg: for binding and for moisture.
Sour cream: makes these scones nice and tender and keeps them from being dry. I recommend using full-fat sour cream.
Blackberries: the star of the show in these blackberry scones! I recommend using fresh but I have tips for using frozen later on in the blog post.
Dried rose petals: for flavor. These are the rose petals I used.
For the blackberry glaze:
Blackberries: we will macerate the blackberries with a little bit of sugar to make a gorgeous, naturally colored pink glaze.
Granulated sugar: to macerate the berries.
Powdered sugar: thickens up and sweetens the buttercream. I recommend using organic powdered sugar as it gives more of a melt-in-your-mouth feel to the glaze, but standard powdered sugar will work just as great!
Salt: for balancing and bringing out the sweetness and flavor of the glaze.
How to make blackberry rose scones
1. Cut the butter into the dry ingredients. In a medium sized mixing bowl, add in the flour, baking powder, salt, and sugar. Add in the cold cubed butter and using your fingers or a pastry blender, cut the butter into small pieces into the dry ingredients.
2. Add in the wet ingredients. Make a well in the center of the bowl, and add in the whisked egg and sour cream. Lightly mix together, then add in the blackberries. Use your hands to lightly knead the mixture together until it forms a cohesive ball.
3. Shape and chill the dough. Pat the dough down into a 6″ circle. Lightly wrap or cover the scones and place them in the fridge for 30 minutes, up to overnight.
4. Macerate the berries. In a small bowl, mash the blackberries and mix them with sugar. Let the mixture sit at room temperature until you’re ready to make the glaze.
5. Bake the scones. Cut the scones into 6 triangles and evenly spread them apart on a lined baking sheet. Lightly brush the tops of each scone with heavy cream, then bake the scones at 400°F for 20-25 minutes, until golden brown.
6. Make the glaze. Strain the macerated blackberries, and add the blackberry juice to the glaze ingredients. If you don’t have enough juice, add a tiny bit of water until you get the consistency you desire!
7. Serve and enjoy! Once the scones have cooled to room temperature, spread the glaze over them. Serve and enjoy!
Blackberry rose scones Q & A
Can I make these blackberry rose scones ahead of time?
Yes, you can! There are two ways you could go about this.
1. Prepping the night before: After making the scone dough and shaping it, wrap it tightly in plastic wrap and leave to chill in the fridge overnight. In the morning you can bake these scones off as stated in the recipe!
2. Prepping further in advance: After making the scone dough and shaping it, wrap it tightly in plastic wrap. Freeze the dough for up to 1 month before baking. You can bake the scones right from frozen, they will just need a couple more minutes in the oven!
Can I use frozen blackberries?
Yes, of course! They are a little bit more finicky to work with but honestly, fresh fruit can be expensive (especially if not in-season) so frozen is always a great back-up option. If you are using frozen, make sure to keep the frozen blackberries in the freezer until the last step where you add in the blackberries. You’ll want to mix just until they are evenly distributed and no flour streaks remain. Be aware that frozen berries tend to bleed more than fresh berries (but that doesn’t make them less delicious of course!) You may need to add an extra minute or two to the baking time since the frozen blackberries bring down the temperature of the batter.
Can I make the glaze using frozen blackberries?
Yes! Place the blackberries that you will need for the glaze in a small bowl and set them at room temperature right when you start the scones. Mash the berries down as they thaw, then mix in the sugar. Let the mixture sit at room temperature until you are ready to make the glaze, at least 30 minutes.
Can I double these blackberry rose scones?
Of course! Simply double all of the ingredients in the recipe and divide the dough into even circles. I (even more) strongly recommend measuring by weight if you are going to double the recipe for the best results.
How to store these scones.
Like most baked goods, these scones will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch recipes!
Silicone baking mat: parchment paper will always do the job, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these blackberry rose scones?
If you made these blackberry rose scones I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Blackberry Rose Scones
- 240 g all purpose flour (2 c.)
- 1 tbsp. baking powder
- ½ tsp. salt
- 35 g light brown sugar (3 tbsp.)
- 113 g unsalted butter cold, cubed (½ c.)
- 1 egg
- 95 g sour cream (¼ c. + 2 ½ tbsp.)
- 140 g blackberries (1 c.)
- 1 tbsp. dried rose petals
- 70 g blackberries (½ c.)
- 25 g granulated sugar (2 tbsp.)
- 180 g powdered sugar (1 ½ c.)
- pinch of salt
Blackberry Rose Scones
- In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar. Cut the butter into chunks and add it in to the bowl.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small.
- In a small bowl, whisk together the egg and sour cream. Make a well in the center of the flour mixture, and pour the wet ingredients in to the well.
- Lightly mix the ingredients together, then add in the blackberries. Use your hands to lightly knead the scone dough together until it comes together.
- Form the dough into a circle that is 6" in diameter. Cover the dough and let it rest in the fridge for at least 30 minutes, up to overnight.
- Once the dough is in the fridge, start macerating the blackberries. In a small bowl, mash up the blackberries and mix them with the sugar. Let sit at room temperature.
- After the scones are done chilling at room temperature, preheat the oven to 400°F / 205°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Slice the scones into 6 equally sized triangles. Evenly space them apart on the lined baking sheet, then lightly brush the tops of each scone with heavy cream.
- Bake for 20-25 minutes, or until the scones are golden brown on top.
- Pass the macerated blackberries through a fine mesh sieve to get the blackberry juice.
- In a small mixing bowl, whisk together 35g of the blackberry juice with the powdered sugar, and salt. If the mixture is too thick, add more blackberry juice. If you don't have any blackberry juice left, you can add in a small amount of water until you get your desired consistency.
- Once the scones have cooled to room temperature, top them with the glaze. Serve and enjoy!