When berry season is in full swing, I like to show them off in a variety of desserts and baked goods. Here’s one of my favorites: a super tender, lemon scented scone that is jam-packed full of blackberries and is the perfect conduit for lots of soft French or Irish butter. Things get a little sticky (and colorful) once you add the berries to the dough and knead it a few times, but fear not – a few smashed berries make for a more flavorful scone. When shaping the dough, be as gentle as possible – overworking the dough will result in a tough scone.

Makes 8 scones



  • 6 tablespoons (85 grams) cold unsalted butter, cut into ½-inch cubes
  • 2 cups (260 grams) all-purpose flour
  • 1/3 cup firmly packed (72 grams) light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup (174 grams) heavy cream
  • 1 1/3 cups (170 grams) blackberries (if using frozen berries, don’t thaw them)
  • 1 egg, lightly beaten with 1 teaspoon water for eggwash
  • Demerara or turbinado sugar, for sprinkling on top


Make the scones:

  1. Place the butter cubes in the freezer for 15 minutes.
  2. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In the bowl of a food processor, combine the flour, sugar, baking powder, salt and lemon zest and pulse until blended. Add the cold butter cubes and process until the mixture forms coarse crumbs. Turn the mixture into a medium bowl and form a well in the center. Add the cream to the center of the well and, using a wooden spoon or rubber spatula, gradually stir the flour mixture into the liquid. Add the berries and gently knead the dough very lightly just a few times, until it comes together (the berries will get a bit smashed, but this will just make the scones more flavorful). Transfer the dough to a lightly floured work surface and gently pat it into an 8-inch round. Using a chef’s knife, cut the round into 8 wedges and arrange them on the prepared baking sheet, spacing them at least 1 inch apart. Brush the scones with eggwash, then sprinkle them with the demerara sugar. Bake the scones for 14 to 18 minutes, until light golden brown. Serve warm.

Recommended equipment:

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet Pan

Cuisinart 14-Cup Food Processor


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Tish Boyle
Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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