Blackberry Cream Scones


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 2 eggs, beaten (reserve 1 tablespoon of egg white for brushing on top)
  • 1/3 cup whipping cream
  • 1 (16 ounce) can blackberries, well drained
  • 2 teaspoons coarse sugar


  1. In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended.
  2. Using a pastry blender, cut in butter until mixture resembles fine crumbs.
  3. Stir in eggs and cream to make stiff dough. Turn out on a lightly floured board and knead lightly until dough sticks together.
  4. Divide dough into four parts. Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick. Arrange 2 circles on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the berries on each circle leaving about 1 inch all the way around. Cover with the remaining two circles and pinch around the edges to seal in the berries. Score the top of each round into quarters with a knife.
  5. Brush with the reserved egg white and sprinkle with coarse sugar.
  6. Bake at 400 degrees F for 20 minutes or until golden brown.
  7. Serve warm.

Yield: 8 scones

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