Lemon Blackberry Scones
The best homemade lemon blackberry scones — soft + flaky and bright with citrus, topped with a simple lemon buttermilk glaze.
If you’ve ever wanted a bakery-style scone that feels equal parts cozy and a little fancy, these Lemon Blackberry Scones are it.
There’s something about a good bakery scone that feels a little fancy without actually trying that hard.
These Lemon Blackberry Scones are buttery and tender with lightly crisp edges, plenty of bright lemon flavor, and pockets of blackberries tucked throughout. Finish them with a simple lemon buttermilk glaze, and you have the kind of scone that feels right at home next to a very good cup of coffee.
The lemon keeps everything bright and fresh, while the blackberries add just the right amount of sweet and tart. And because we’re rubbing the lemon zest directly into the sugar before making the dough, that citrus flavor makes its way into every bite.
They’re perfect for a spring brunch, a slow weekend morning, an afternoon coffee break—or really any occasion, because who doesn't need a good scone now and again?
What do you need to make it?
Fresh lemon: We’re using both the zest and juice here. Rubbing the zest into the sugar releases those fragrant citrus oils and gives the scones a brighter, more pronounced lemon flavor. The juice gets saved for the glaze because, naturally, we need a little more lemon.
Cold butter: Very cold butter is one of the secrets to a good scone. As those little pieces of butter melt in the oven, they create pockets of steam that help give the scones their tender, flaky texture. I like to pop my butter in the freezer for about 15 minutes before grating it.
Buttermilk: Buttermilk adds richness and just enough acidity to keep the scones soft and tender without making them heavy.
Blackberries: Fresh blackberries add little pockets of sweet, slightly tart berry flavor throughout the dough. A few will inevitably break while you're mixing—and that's perfectly fine. Those jammy blackberry streaks are part of the fun.
Baking powder + baking soda: A little of both helps give these scones their lift while keeping the centers soft and tender. The baking soda also works with the acidity in the buttermilk to give them that bakery-style texture.
Tips from Court's Kitchen to yours:
Keep everything cold. Cold butter is key to getting those tender, flaky layers. If your kitchen is warm or the dough starts feeling soft while you’re shaping it, pop the scones into the refrigerator for at least 10 minutes before baking. A quick chill is much better than letting all that beautiful butter melt before it hits the oven.
Don’t overwork the dough. Scone dough doesn’t need to be perfectly smooth—in fact, it shouldn’t be. Mix just until everything comes together and embrace the slightly shaggy look. The less you fuss with it, the more tender your scones will be.
Be gentle with the blackberries. Fold the berries in carefully so they stay mostly intact, but don't worry if a few get crushed along the way. Those little purple, jammy streaks are exactly what homemade scones should look like.
Make them ahead of time. Shape the scones, place them on a parchment-lined baking sheet, cover, and refrigerate overnight. The next morning, you can bake them straight from the refrigerator for fresh scones without starting from scratch before your first cup of coffee.
Don't skip the lemon sugar. Rubbing the lemon zest into the sugar releases the oils from the peel, creating a stronger lemon flavor throughout.
Lemon Blackberry Scones Recipe
PREP TIME: 20 MIN COOK TIME: 20-25 MIN TOTAL TIME: 1 HR - 1 HR 5 MIN
SERVINGS: 4–6
INGREDIENTS
For the Scones
⅓ cup sugar
Zest from 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon baking soda
½ teaspoon salt
½ cup cold butter
½ cup buttermilk
1 egg
2 teaspoons vanilla extract
½ cup blackberries
For the Glaze
¾ cup powdered sugar
1 tablespoon buttermilk
1 tablespoon lemon juice
Pinch of salt
INSTRUCTIONS
Step 1: Preheat the Oven
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: Make the Lemon Sugar
In a large bowl, combine the sugar and lemon zest. Rub the mixture together with your fingertips until fragrant. This small step makes a huge difference in flavor and gives the scones a brighter citrus taste.
Step 3: Mix the Dry Ingredients
Add the flour, baking powder, salt, and baking soda to the bowl and stir to combine.
Step 4: Cut in the Butter
Grate or cut the cold butter into the flour mixture. (Tip: freeze the butter for about 15 minutes first to make this easier.)
Using a pastry cutter or fork, work the butter into the flour until the crumbs are about the size of peas.
Step 5: Add the Wet Ingredients
Mix in the buttermilk, egg, and vanilla extract until a shaggy dough forms. Avoid overmixing — this helps keep the scones soft and tender.
Step 6: Fold in the Blackberries
Gently fold in the blackberries until just combined. Don’t worry if a few berries break apart — those jammy streaks are part of the magic.
Step 7: Shape the Dough
Turn the dough onto a lightly floured surface and pat or roll to about ¾-inch thick. Cut into triangles or use a biscuit cutter for round scones.
Step 8: Bake
Bake for 20–25 minutes, or until lightly golden around the edges. Let cool for 15–20 minutes before glazing.
Step 9: Glaze and Serve
While the scones cool, whisk together the powdered sugar, lemon juice, salt, and buttermilk until smooth.
For a thicker, bakery-style glaze, keep the mixture on the thicker side. If you prefer more of a drizzle, add a little extra lemon juice or buttermilk until it reaches your desired consistency.
Drizzle the glaze generously over the scones—or dunk the tops directly into it if you’re feeling committed. Let the glaze set for a few minutes, then all that’s left is coffee and deciding whether or not you’re sharing.
Personally, I’m claiming the one with the most blackberries.
Variations & Substitutions
Customize the Citrus Flavor
If you’re the kind of person who thinks there’s no such thing as too much lemon (same), add extra zest or a touch of lemon extract. Or swap in orange for a softer, sunnier citrus vibe.
Make Them Dessert-Worthy
Serve warm with whipped cream and extra berries for a blackberry shortcake-inspired moment.
Skip the Glaze
These are equally delicious warm with butter and coffee.
How to Store Lemon Blackberry Scones
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, warm in the microwave for 15–20 seconds or pop in a low oven.
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