Mini Blackberry Cream Scones
Delightfully fluffy and bursting with juicy blackberries, these Mini Blackberry Cream Scones are the perfect bite-sized treat for breakfast, brunch, or an afternoon tea spread. Made with simple pantry staples and enriched with heavy cream and a hint of vanilla, these tender scones offer a balance of buttery richness and natural fruit sweetness. Each scone is studded with fresh blackberries, creating a beautiful pop of color and flavor in every bite. Prepared in under 20 minutes, they are easy to shape with a biscuit cutter, and a sprinkle of coarse sugar on top adds a golden, sparkling finish. Serve them warm, paired with clotted cream or a dollop of jam, for a truly irresistible homemade indulgence! Perfect for entertaining or as a special weekend bake, these scones are a must-try.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 6 tablespoons Unsalted butter (cold and cubed)
- 0.5 cups Heavy cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Blackberries (cut in halves if large)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Be careful not to overmix.
Gently fold the blackberries into the dough, taking care not to crush them too much.
Turn the dough out onto a lightly floured surface and gently press it together into a 1-inch-thick rectangle or circle. Use a small round cutter (about 2 inches in diameter) to cut out mini scones. Re-roll scraps as needed to make more scones.
Place the scones about 2 inches apart on the prepared baking sheet. If desired, sprinkle the tops with coarse sugar for added sweetness and crunch.
Bake for 15-18 minutes, or until the scones are lightly golden on top.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 73.7 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 135 mg | 10% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 679 mg | 14% | |
*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.
