I made these scones on a Sunday morning using the last of the blackberries from a bush in my backyard and a bottle of blackberry maple syrup I had bought at a farmers’ market and never opened. The syrup replaces most of the liquid in the scone dough: flour, sugar, baking powder, salt, cold butter, blackberry maple syrup, milk, and vanilla. Fresh blackberries folded in at the end.
The syrup tints the dough a pale purple and gives the scones a maple sweetness that is different from adding sugar alone. The blackberries burst during baking and leave dark streaks through each wedge.
Tips for Making Blackberry Maple Scones
Keep the butter cold
Cold, cubed butter cut into the flour mixture until it resembles coarse crumbs. Cold butter is what makes scones flaky. Room-temperature butter makes them dense. 
Work quickly. The longer you handle the dough, the warmer the butter gets.
Fold the blackberries in gently
Fresh blackberries are fragile. Fold them into the dough at the very end with a spatula. A few will burst. That is fine.
Shape the dough into a circle on a floured surface, cut into eight wedges, and place on a parchment-lined baking sheet.
Blackberry Maple Scones
- Total Time: 40 minutes
- Yield: Makes 8 scones 1x
Description
These scones are infused with a homemade blackberry maple syrup, creating a sweet and fruity breakfast treat perfect for summer mornings.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup blackberry maple syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix the blackberry maple syrup, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blackberries.
- Turn the dough out onto a floured surface and knead gently.
- Shape the dough into a circle and cut into 8 wedges.
- Place the scones on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Cool on a wire rack before serving.
Notes
The blackberry maple syrup can also be used on pancakes or stirred into oatmeal. If you prefer, you can substitute other berries for blackberries. These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat them in the oven for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 45
Frequently Asked Questions
What is blackberry maple syrup?
Maple syrup infused with blackberries. Available at farmers’ markets and specialty food stores. If you cannot find it, use regular maple syrup and increase the blackberries by half a cup.
Can I use frozen blackberries?
Yes. Do not thaw. Fold them in frozen so they hold their shape. They thaw during baking.
How should I store these?
In an airtight container at room temperature for up to two days. Reheat in a 300°F (149°C) oven for five minutes. They are best eaten the day they are made.
