Bread/ Morning Foods/ Scones

Blackberry Lime Scones with Blackberry Whip

Every scone I’ve made was the best until the next.

Every scone I’ve ever made I thought was the best until the next recipe. Every scone I have eaten out I tell myself I can do better. I don’t really care for just a plain cream scone; I like the fixins in them. Whether it is tiny currants, black walnut (one of my favorite), pistachio and blueberry, they are delicious hot out of the oven with some type of jam/cream/honey butter.

Blackberry is absolutely my favorite berry and fruit and I’m hoping when our house is underway enough that we can start our garden we can get some berries planted. I have an idea for putting some old split rail fencing someplace in the garden in a zig-zag pattern and have it loaded with blackberry and raspberry plants. I’m a big talker when it comes to gardening, I have the ideas and hub executes them. And when it gets really hot here in Texas I don’t want to be out in the heat. Now, there will be another thing to watch out for — snakes!!!

This recipe came from and she has some wonderful looking recipes that I will spend some time looking through on one of our rainy days we have been having lately. I only changed a couple of things in this recipe. I use cream in most of my scones and since I only buy 2% milk I thought the cream would make a better scone. I also made a blackberry whip to go along with one of the best scones I have made. Normally I do a mock Devonshire cream or curd of some sort but I really wanted some whip cream and not just any old whip cream. I whipped the cream without any powdered sugar and right before serving I folded in a good spoon full of blackberry preserves. The best topping!

There are many scone recipes on this blog so take a look either under “breads” or “morning foods” and give some a try. And, oh, one other thing. I made these yesterday, cut into triangles and put them in the freezer. This morning I took one out of the freezer, turned the oven to 400° and as soon as the oven was preheated I popped in the scone. It took almost 18 minutes for it to reach the nice golden brown scone you see in the picture above but it was well worth there wait.

Make these for your freezer for when a friend drops by for a cup of tea (no pinkies up) and enjoy the morning. This recipe is from The only thing I changed with this recipe was to add the pearl sugar and make the blackberry whipped spread.

BLAST FROM THE PAST:  Golden Raisin Scones is another favorite tea time treat.

If you freeze the butter and grate using a box grater you will get better results than just cutting in small pieces. Really cold butter is the key to flaky scones.

I’m liking the traditional triangles more and more. It is so much easier and everything gets cut at once – no rerolling etc.

These cut brushed with an egg wash and sprinkled with a pearl/hail sugar before baking.

Slater on some of the blackberry whipped cream and enjoy.

5 from 1 vote

Blackberry Lime Scone with Blackberry Whip


  • 2 1/2 c. all purpose flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/3 c. granulated sugar
  • 2 tsp. lime zest
  • 1 stick butter cold or frozen, grated
  • 1 large egg beaten
  • 1/2 c. + 2 tablespoons heavy cream
  • 1 c. blackberries fresh or frozen (If using frozen, do not thaw first)
  • For the egg wash:
  • 1 large egg beaten
  • 1 tsp. milk
  • 2 Tbsp. pearl or hail sugar or regular sugar
  • For glaze:
  • 2 Tbsp. fresh lime juice
  • 3/4 c. confectioners sugar
  • Blackberry Whip:
  • 3/4 c. heavy whipping cream
  • 2-3 Tbsp. good blackberry preserves


  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl, add flour, salt, baking powder, baking soda, sugar, and lime zest; whisk well to combine. Quickly add the grated very cold butter and using your fingers work the butter into flour mixture until it resembles small pea size pieces of butter. Set aside.
  3. In a small bowl, whisk together the egg and ceam, then add to flour mixture. Use the fork to stir everything together until just moistened. (Sometimes if I do this very quick I will use my Kitchen Aid mixer with paddle.)
  4. Fold in the blackberries and gently stir into dough. Don’t worry if some of the berries break up a bit.
  5. Empty the loose dough out onto a clean, floured work surface fold over several times to combine all into an 8" circle patted down to about 3/4-1" thickness.
  6. Cut the dough into 8 wedges and carefully transfer to the prepared sheet. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar. Bake for 18-20 minutes, or until light golden brown. Allow scones to cool on the baking sheet while you make the glaze.
  7. For the glaze:
  8. In a small bowl whisk together the lime juice and confectioners sugar. Drizzle over warm scones and serve at once.
  9. Blackberry Whip: Whip the heavy cream until stiff peaks (maybe a little beyond) and then gently fold in the blackberry preserves. Serve with your hot out of the oven scones.

Recipe Notes

Fresh or frozen blackberries may be used, if using frozen, don't thaw first. If scone dough feels wet or warm, place it in the fridge for a few minutes.

To Freeze: I put the scones single layer into freezer container. When ready to bake the scones, take scones out of freezer and put on prepared pan, turn the oven on 400° and when the oven is preheated, pop the scones in bake the 18-20 minutes. They may take a few minutes longer since they are partially frozen.


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