Blackberry Scones Ww
Indulge in the tender, flaky perfection of Blackberry Scones WW, a delightful baked treat bursting with juicy blackberries in every bite. This recipe combines pantry staples like all-purpose flour, cold cubed butter, and low-fat buttermilk to create a light yet satisfying texture that's both comforting and guilt-free. With just 15 minutes of prep time, these scones come together quickly, making them ideal for a weekend brunch or an afternoon snack. The subtle sweetness from granulated sugar perfectly balances the tangy blackberries, while a hint of vanilla adds warmth and depth of flavor. Baked to golden perfection in under 20 minutes, these scones are best enjoyed fresh from the oven with a drizzle of honey or your favorite spread. Perfect for berry lovers and those looking for a Weight Watchers-friendly option, this blackberry scone recipe is a wholesome treat that’s as simple as it is satisfying.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 0.25 teaspoons salt
- 4 tablespoons unsalted butter, cold and cubed
- 1 cup blackberries, fresh or frozen
- 0.5 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 sheet cooking spray or parchment paper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or spray with cooking spray.
In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Stir to evenly distribute the dry ingredients.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gently fold in the blackberries, being careful not to mash them too much.
In a small bowl, whisk together the buttermilk, vanilla extract, and egg until well combined.
Gradually pour the wet ingredients into the dry ingredients. Use a fork or spatula to stir until a shaggy dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Carefully transfer the scone wedges onto the prepared baking sheet, leaving some space between each piece.
Bake in the preheated oven for 16–18 minutes, or until the scones are golden on top and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with a dab of jam, a touch of butter, or as-is!
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 51.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 252 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
