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Blackberry-Lemon Scones

blackberry-lemon scones Side Dish
Blackberry-Lemon Scones
  • Prep 15 min
  • Total 45 min
  • Servings 8

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

Inspired Taste
Created February 27, 2012
Gold Medal Flour
Make with
Gold Medal Flour


  • 2
    cups Gold Medal™ all-purpose flour
  • 1/3
    cup sugar
  • 1
    teaspoon baking powder
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon baking soda
  • 1/2
    cup unsalted butter, frozen
  • 1/2
    cup sour cream
  • 1
  • 1
    tablespoon grated lemon peel
  • 1
    container (6 oz) fresh blackberries
  • 1
    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.

  • 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.

No nutrition information available for this recipe

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