These blackberry ginger scones are buttery, moist and flaky, packed with juicy berries, and jazzed up with two kinds of ginger: chopped crystallized ginger and dried ground ginger powder. The flavor combination is so elegant and delicious. Read on for the blackberry scone recipe as well as all of my tips and tricks to ensure perfect scones!
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Blackberry Scone Inspiration
If you know me, you know I'm always imagining new scone recipes (or ice cream recipes! like this blackberry cheesecake ice cream recipe!). Earlier this summer I was dreaming up a blackberry scone recipe because we have wild blackberry bushes all over our farm and I am so inspired by them each year. I wanted to choose a flavor that would complement the berries without overpowering - but I wanted something unique. I've seen blackberry scones recipes with maple, lemon, lime, coconut, vanilla, but not a blackberry ginger scone. I think I had a blackberry ginger mule cocktail at some point and that must be the inspiration behind this combo. Who knows? Either way it totally works!
Ingredients for blackberry ginger scones:
- 3 cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 2 sticks (½ pound) unsalted butter, grated (you can absolutely use salted and I often do)
- 1 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 8 ounces fresh blackberries
- ½ cup chopped crystallized ginger
- a few tablespoons of cream for brushing scones before baking
- a few tablespoons of demerara sugar for sprinkling scones before baking - you could use regular granulated sugar too.
How to make Blackberry Ginger Scones: Step-by-step photos
I use my standard Vanilla Bean Scones base to make these blackberry ginger scones. In fact, I use that base recipe for most of my scones because it is just so good and so reliable. I have changed a few bits here and there over the years such as I now grate the butter which is such a game changer. It is easier, faster, and creates the perfect little flaky layers. I highly recommend it but you can still cut the butter in with a pastry cutter, fork, or with your fingers if you prefer.
I also reduce the sugar almost always now to either ⅓ or ½ cup especially if there is fruit or sweet mix-in's in the dough. For example, the crystallized ginger in this recipe is quite sweet on its own, so less sugar totally works and allows the ginger and berry flavors to really be the highlight.
Tips for incorporating the blackberries into this scone recipe
Once you add the berries mix lightly with the fork or your fingertips. When you dump the dough onto your floured surface, you will press and pull it together and shape it into an 8 inch circle. My advice: Just do it - some of the berries will pop and leak and some will escape but it is OK! Be gentle but also don't be afraid to show those berries who's boss and press them back into the dough if they try to escape. Use a little flour here and there if you get any really wet patches but don't stress about it too much. Trust that they will bake up beautifully.
What is the secret to making good scones?
I share these same tips in almost all of my scone posts:
- Start with cold ingredients - cold butter, cold egg, cold cream - some people freeze the dry ingredients and the bowls/utensils. I think that's overkill.
- Something new I've been doing is to grate the cold butter on a box grater. It is a game changer and creates the perfect butter to flour ratio (and no need to use a pastry cutter! Woohoo!)
- Err on the side of too little liquid - it is better to have a slightly dry dough than a too-wet dough. You can incorporate the dryer bits as you are folding and stacking the dough.
- Mix gently - my weapon of choice is a fork - while slowly drizzling in wet ingredients. You aren't trying to develop any gluten in these tender babies.
- Once mixed, divide and stack dough 2-3 times to get perfect, flaky layers.
- Freeze dough for 30 minutes or more before baking (see make ahead tips below).
HOW TO STORE SCONES
Scones will keep at room temperature for 2 days in an airtight container or bag. Scones can also be stored in the refrigerator for a week. But for the freshest scones see my make-ahead tips below.
MAKE THESE BLACKBERRY GINGER SCONES AHEAD
Something I don't think everyone realizes is that scones are the ultimate make-ahead bake! They require a 30 minute freeze, but once frozen solid, you can then stash them in a freezer bag and bake them whenever your heart desires (just add a couple minutes onto the baking time).
You can also bake and then freeze, but I prefer to store the un-baked scones in the freezer and bake as needed for the freshest scones. So if you're thinking, 'I don't need 8 large scones!' - well, you can freeze them and bake as few or as many as you want. Pretty great, huh?
MAKE SURE TO CHECK OUT MY OTHER POPULAR SCONE RECIPES
- Vanilla Bean Scones (yep, like the starbucks kind, but a million times fresher and tastier - this post also has some great step-by-step scone photos)
- Cara Cara Orange Scones (you could use any citrus)
- Triple Berry Creme Fraiche Scones (elegant and so special!)
- The Easiest Scone Recipe (three ingredients) (a one bowl wonder. No chilling, no shaping - just mix, scoop, drop, bake!)
I hope you'll give these blackberry scones and any of my other scone recipes a try! I've heard from friends, family, and readers that my scone recipes are a big hit and my tips and tricks have helped so many home bakers conquer their scone fears! As always I'd love if you could leave a comment and rating if you do make this or any of my other recipes. It makes my day every time! xo - Anita
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Blackberry Ginger Scones
These blackberry ginger scones are buttery, moist and flaky, packed with juicy berries, and jazzed up with two kinds of ginger: chopped crystallized ginger and dried ground ginger powder. The flavor combination is out of this world and just so elegant and delicious.
- Total Time: 35 minutes plus chilling
- Yield: 8 large scones
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon ground ginger
- ½ cup chopped crystallized ginger
- ¼ teaspoon salt
- 2 sticks (½ pound) unsalted butter, grated on large holes of box grater (you can absolutely use salted and I often do)
- 1 cup heavy cream (you might need a tad more if your dough is very dry)
- 1 egg
- 1 teaspoon vanilla extract
- 8 ounces fresh blackberries
For topping:
- A few tablespoons heavy cream
- a few tablespoons of demerera sugar or granulated sugar
Instructions
- Combine dry ingredients (flour, sugar, baking powder, both gingers, and salt) in a large mixing bowl and whisk to combine. Add grated butter and mix with fork to incorporate evenly.
- In a separate bowl or liquid measuring cup combine wet ingredients (cream, egg, vanilla) and whisk well to combine.
- Slowly drizzle wet mixture into dry mixture while gently stirring with a fork. You will have a slightly shaggy, somewhat dry dough. Add blackberries and mix again very gently with either your fingertips or a fork to distribute the berries throughout the dough. If you have a lot of dry flour left in the bowl drizzle a bit more cream in about a tablespoon at a time until it comes together. It is ok to have some dry flour - it will come together in the next step.
- Dump the entire mixture onto a lightly floured surface and pull and press it together. You are not kneading this like bread dough, just encouraging it to come together. Once you have a cohesive mixture, pat it into a roughly 8 inch circle. The thickness is more important than the circumference, so just focus on making it about 1.5 inches thick. If any berries fall out, just gently press them back into the dough, adding a bit of flour as needed to prevent stickiness.
- Once dough is pressed into a neat circle, divide evenly into 8 wedges. Place wedges onto a rimmed baking sheet that has been lined with parchment. Freeze scones for at least 30 minutes before baking but you can go longer - see notes and make ahead below.
- Preheat oven to 400 degrees while dough freezes.
- Brush scones with cream and sprinkle with sugar just before baking.
- Bake for 15-18 minutes until golden. I sometimes tent mine loosely with foil if they are browning too quickly.
- Remove from oven and enjoy warm with butter, jam, clotted cream or just as they are.
Notes
MAKE AHEAD: In step 5 - You can leave the tray in the freezer all night and bake yourself some fresh scones the next day. Or, you can freeze them until solid, transfer to plastic bags or a freezer-safe container and have scones anytime your heart desires.
- Prep Time: 20 minutes plus chilling
- Cook Time: 15-18 minutes
- Category: scones, breakfast, brunch
- Method: baking
- Cuisine: American
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