These easy blackberry lemon scones are made without butter and yield soft, moist scones with a lightly flaky exterior. Fresh lemon zest and juice brighten the dough and a tart lemon glaze finishes each scone. They are perfect for brunch, afternoon tea, or dessert.
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Breakfast is a favorite in the two sugar bugs household. During the week we often keep it simple, but on weekends we enjoy a more leisurely morning with homemade treats like cinnamon rolls, bagels, or pull-apart breads. Scones are one of our go-to treats—great with jam, honey, or simply on their own. In summer, I like to highlight fresh fruit, which is why these blackberry lemon scones are such a welcome addition.
why you will love this easy berry scone recipe
- Quick and easy – the dough comes together in one bowl and requires no mixer.
- Bright lemon flavor – fresh lemon zest and juice in both the scones and the glaze add vibrant citrus notes.
- Make ahead friendly – shape the dough ahead of time and refrigerate or freeze; bake the next morning for fresh scones with minimal effort.
what is a cream scone?
Cream scones use heavy cream as the primary fat and liquid, rather than butter. The cream creates a tender crumb and a lightly flaky exterior. These lemon and blackberry cream scones are quick to prepare and have a soft, tender interior thanks to the higher fat content of the cream.
ingredients needed
Scroll to the recipe card below for precise measurements. Key ingredients you will need:
- All-purpose flour
- Cornstarch – tenderizes the flour and contributes to a soft texture.
- Baking powder – for lift.
- Kosher salt – balances flavors (use half the amount if using table salt).
- Granulated sugar – this recipe is lightly sweetened so the scone is not overly sweet.
- Heavy cream – use 30–36% fat heavy cream or heavy whipping cream; this replaces butter in the recipe.
- Lemon zest and juice – fresh zest provides concentrated lemon flavor; use one large lemon for both zest and juice.
- Vanilla – enhances flavor in both dough and glaze.
- Egg – binds the dough and helps with structure.
- Fresh blackberries – wash, dry, and halve for bite-sized pieces. Frozen berries are not recommended because they may release too much moisture.
- Coarse sugar – for sprinkling on top before baking (turbinado or demerara recommended).
- Confectioners’ sugar – for the tart lemon glaze.
how to make blackberry lemon scones
1. Wash, dry, and halve the blackberries. Keep them cold in the refrigerator while you prepare the dry ingredients.
2. Whisk together the flour, cornstarch, baking powder, salt, and sugar in a large bowl. Chill the bowl briefly if possible.
3. In a separate measuring cup, mix the heavy cream, egg, vanilla, lemon zest, and lemon juice. Keep this mixture cold in the refrigerator until ready to use.
4. Add the halved blackberries to the dry ingredients and gently toss with a fork until each berry is lightly coated in flour. Do this carefully to avoid breaking the berries.
5. Slowly drizzle the cream mixture over the dry ingredients, folding gently with a fork until a wet dough forms. The dough should be moist with no dry flour at the bottom of the bowl, but it should not be as loose as muffin batter. Avoid overmixing—overworking the dough will make the scones tough.
6. If needed, use your hands to bring the dough together into a ball. Divide the dough into two equal portions. On a lightly floured surface, gently shape each portion into a rough 5 x 7-inch rectangle.
7. Place both rectangles on a parchment-lined baking sheet and chill: freeze for 30 minutes or refrigerate for one hour. You can also cover and refrigerate overnight.
8. Preheat the oven to 400°F about 30 minutes before baking. Remove the dough from the freezer or refrigerator and cut each rectangle into six equal squares with a sharp knife. Arrange the squares 1–2 inches apart on the baking sheet.
9. Brush the tops with a little heavy cream and sprinkle with coarse sugar. Bake for 20–25 minutes, until edges are lightly browned and no wet dough remains in the center.
10. Allow the scones to cool for about 15 minutes before adding the glaze.
tart lemon glaze
To make the glaze, beat room-temperature cream cheese with lemon juice, lemon zest, and vanilla until combined. Add confectioners’ sugar and mix until thick, then thin with a little milk until the glaze reaches a pourable consistency. Drizzle over cooled scones.
tips for success
- Keep everything cold. Cold ingredients and chilled dough yield taller, flakier scones and help prevent spreading.
- Do not overwork the dough. Mix only until the ingredients come together to maintain a tender texture.
- Freeze or chill the shaped dough before baking to preserve layers and height.
storage
Scones are best fresh but will keep covered at room temperature for a day or two. Baked scones freeze well for up to two months; thaw overnight in the refrigerator or for a few hours at room temperature. You can freeze them glazed or unglazed.
Blackberry Lemon Scones
Soft, buttery-free scones made with heavy cream, fresh blackberries, and bright lemon—finished with a tart lemon glaze.
15 minutes
25 minutes
30 minutes
1 hour 10 minutes
Ingredients
scones
- 2 ¾ cups all-purpose flour (345g)
- 3 tablespoons cornstarch (24g)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ cup granulated sugar (50g)
- 1 ⅓ cups heavy cream (320mL), plus more for brushing
- 1 large egg
- 3 tablespoons lemon juice (45mL)
- Zest of one large lemon (reserve 1 teaspoon for glaze)
- 1 teaspoon pure vanilla extract
- 1 cup fresh blackberries, halved (150g)
- Coarse sugar for sprinkling
tart lemon glaze
- 1 tablespoon cream cheese, room temperature (14g)
- 1 cup confectioners’ sugar (120g)
- 1 tablespoon lemon juice (15mL)
- 1 teaspoon lemon zest
- ½ teaspoon vanilla bean paste or vanilla
- ½–1 tablespoon milk, to thin
Instructions
- Prepare the berries: Wash, dry, and halve 1 cup (150g) of blackberries and chill them while you prepare the dry ingredients.
- Dry mix: Whisk together flour, cornstarch, baking powder, salt, and sugar. Chill the bowl briefly if you can.
- Wet mix: Combine heavy cream, egg, vanilla, lemon zest (reserve 1 teaspoon for the glaze), and lemon juice. Keep cold.
- Coat berries: Toss the halved blackberries into the dry ingredients and coat them gently with flour to help prevent bleeding during baking.
- Form dough: Drizzle the cold cream mixture over the dry mix, folding gently until a moist dough forms. Avoid overmixing. Use your hands to gather the dough as needed.
- Shape and chill: Divide dough in two. On a lightly floured surface, shape each half into a 5×7-inch rectangle. Place on parchment-lined pans and chill—freeze 30 minutes or refrigerate 1 hour (or overnight).
- Cut and bake: Preheat oven to 400°F. Cut each rectangle into six squares, brush the tops with cream, sprinkle with coarse sugar, and bake 20–25 minutes until edges are lightly golden and centers are set.
- Cool and glaze: Cool about 15 minutes. For glaze, beat cream cheese with lemon juice, zest, and vanilla, add confectioners’ sugar, then thin with milk to a pourable consistency. Drizzle over cooled scones.
Notes
Use heavy cream or heavy whipping cream with 30–36% fat. Reserve 1 teaspoon of lemon zest for the glaze. Coarse sugars like turbinado or demerara create a nice crunch on top; granulated sugar will work in a pinch. If you prefer more glaze, double the glaze ingredients. Baked scones freeze well for up to 2 months; thaw in the refrigerator overnight or at room temperature for a few hours.
Nutrition Information
Yield: 12 | Serving size: 1
Amount per serving (estimate): Calories 286; Total Fat 12g; Saturated Fat 7g; Cholesterol 50mg; Sodium 247mg; Carbohydrates 40g; Fiber 2g; Sugar 15g; Protein 5g.
The nutrition information is an estimate only and may not be entirely accurate.