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Brown Sugar Blackberry Scones with Irresistible Maple Glaze

These Brown Sugar Blackberry Scones are a delightful treat, perfect for breakfast or brunch, combining rich flavors and fruity goodness.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 50 minutes
Servings: 6 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Swap for gluten-free flour for a different texture.
  • 1/4 cup Granulated Sugar Consider coconut sugar for a healthier option.
  • 1/4 cup Brown Sugar Light or dark varieties can change the sweetness profile.
  • 1 tbsp Baking Powder Check freshness to ensure scones are fluffy.
  • 1/2 tsp Salt Balances the sweetness.
  • 1/2 cup Cold Butter Vegan butter can be used for a dairy-free option.
  • 1 cup Blackberries Frozen blackberries work but may bleed during baking.
  • 1/2 cup Milk Feel free to use lactose-free or plant-based alternatives.
  • 1 large Egg Opt for a flax egg for vegan cooking.
For the Glaze
  • 1/2 cup Maple Syrup Honey is a tasty alternative.
  • 1 cup Powdered Sugar Sift it to avoid lumps.
  • 2 tbsp Milk Adjust for desired thickness.
For the Topping
  • 2 tbsp Coarse Sugar Use regular sugar if coarse isn't available.
  • 1 tbsp Water For egg wash.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Pastry cutter
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
  3. Cut the cold butter into the dry mixture until it resembles coarse crumbs, then fold in the blackberries.
  4. In a separate bowl, whisk together the milk, egg, and maple syrup. Pour this mixture into the dry ingredients and stir gently.
  5. On a floured surface, gently knead the dough, form a flattened circle, and cut into wedges.
  6. Refrigerate the cut scones for about 15 minutes.
  7. Whisk the egg with water and brush it over each scone, then sprinkle coarse sugar.
  8. Bake for about 20 minutes or until golden brown.
  9. Whisk together powdered sugar, milk, and maple syrup to prepare the glaze.
  10. Drizzle the maple glaze over warm scones before serving.

Notes

Store scones in an airtight container for 4-5 days or freeze them for future enjoyment.