Lemon and Blackberry Scones

Lemon and Blackberry Scones


1 person made this

These are best eaten freshly baked, or on the day they are made, but will still be good the next day; store them in an airtight tin.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 1 cup (125g) self-raising flour
  • 3/4 cup (115g) wholemeal self-raising flour
  • 1 teaspoon baking powder
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (55g) unsalted butter, cut into small pieces
  • finely grated rind of 1 lemon
  • 1/2 cup (85g) fresh blackberries
  • 1/2 cup (125g) buttermilk, or more as needed

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 200 degrees C. Lightly grease a baking tray.
  2. Sift flours and baking powder into a large bowl, adding any extra left in the sieve. Stir in sugar. Add butter; rub in with fingertips until mixture resembles fine breadcrumbs.
  3. Stir in the lemon rind. Very gently stir in the blackberries. Do not overmix as the blackberries can easily become crushed.
  4. Lightly stir in buttermilk using a round-bladed knife; again, be careful not to crush the fruit. Add a little more buttermilk if there are any dry bits of dough remaining in the bowl.
  5. As soon as the mixture comes together in a soft dough, lift it onto a lightly floured work surface and knead gently 2 or 3 times only, just enough to form a rough ball.
  6. Pat out dough carefully with your hands to make an 18-cm round. Transfer to the baking tray. Mark into 8 wedges; sprinkle with a little extra white flour. Bake for 20–25 minutes or until risen and lightly golden. Serve warm, broken into the marked wedges.

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Reviews (1)


Altered ingredient amounts. I only used wholemeal flour, making my own self rising kind. Instead of buttermilk, I used soy milk. Since dewberries were in season, that is what I used instead of blackberries. Wonderful tasting scones! My family wants me to make more soon! - 27 Apr 2009

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