Blackberry-Lemon Scones

Our flaky, coffee-shop-worthy scones with fresh blackberries and the zest of lemon are ready to eat in just 45 minutes.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8

cups Gold Medal™ all-purpose flour
cup sugar
teaspoon baking powder
teaspoon salt
teaspoon baking soda
cup unsalted butter, frozen
cup sour cream
tablespoon grated lemon peel
container (6 oz) fresh blackberries
tablespoon sugar

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2 In large bowl, mix flour, 1/3 cup sugar, the baking powder, salt and baking soda. Grate butter into flour mixture, then work in with fingers until mixture looks like coarse meal. In small bowl, beat sour cream, egg and lemon peel with whisk or fork. Add sour cream mixture and blackberries to flour mixture. Stir until dough comes together (some berries may become slightly crushed).
  • 3 On cookie sheet, pat dough into 7-inch round. Cut into 8 wedges; separate slightly. Sprinkle evenly with 1 tablespoon sugar.
  • 4 Bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes. Serve warm.

Expert Tips

Use a box grater with large holes for grating the stick of butter, and make sure it’s very cold for best results.

Store cooled scones in an airtight container at room temperature 1 to 2 days or in the refrigerator 3 to 4 days. They can also be frozen up to 3 weeks.

These scones are equally as delicious made with blueberries or raspberries.