Rustic Blackberry Cream Cheese Scones
These rustic blackberry cream cheese scones are tender, flaky, and bursting with juicy blackberries, making them perfect for brunch or tea time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (115g) cold unsalted butter, diced
- 4 oz (115g) cream cheese, cubed
- ½ cup (120ml) heavy cream
- 1 tsp vanilla extract
- 1 cup (150g) fresh blackberries
- Raw sugar (optional, for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Cube the cream cheese and gently mix into the flour mixture, keeping it in chunks.
- In a smaller bowl, whisk together heavy cream and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be shaggy and slightly sticky.
- Gently fold in the blackberries, being careful not to crush them too much.
- Transfer the dough to a lightly floured surface and pat into a rectangle or circle about 1 inch thick.
- Cut into 8 wedges or squares and place them on the prepared baking sheet.
- Sprinkle raw sugar on top if desired. Bake for 18-22 minutes, or until golden brown.
- Allow the scones to cool slightly before serving warm.
Notes
Keep ingredients cold for flaky scones. Avoid overworking the dough to maintain tenderness. If using frozen blackberries, do not thaw them before adding to the dough.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Fat: 18
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
Keywords: scones, blackberry scones, cream cheese scones, brunch recipe, easy baking, rustic scones