It’s not uncommon for me to step out on the front porch and find a bag filled with ripe tomatoes or a basket of juicy plums. My neighbors are a generous group, often sharing bounty from their gardens. I like to thank them in butter and flour; yesterday I delivered light and tender blackberry scones. Our unofficial arrangement reminds me of the beauty found in small acts of kindness.

Blackberry Scones with Chambord Glaze | Tutti Dolci

These scones are positively laden with blackberries – if your berries are on the tender side, flash freeze them in a single layer for an hour or two before folding into dough (this step will keep your scones from turning blue!). Drizzled with Chambord (black raspberry liqueur) glaze, I can’t think of a better edible gift.

Blackberry Scones with Chambord Glaze | Tutti Dolci

Blackberry Scones with Chambord Glaze
2 cups self-rising flour
1/3 cup sugar
1/2 tsp baking soda
1 tsp Meyer lemon zest
1/4 cup chilled unsalted butter
6 Tbsp low-fat buttermilk
1 large egg
1/4 tsp vanilla extract
1 1/2 cups blackberries (see tip above), tossed with 1 Tbsp flour

Glaze
1/2 cup powdered sugar, sifted
2 tsp Chambord
2 tsp Meyer lemon juice

Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together self-rising flour, sugar, baking soda, and Meyer lemon zest in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.

Whisk together buttermilk, egg, and vanilla in a small bowl; add to flour mixture and fold in just until incorporated. Fold in blackberries. Use a floured bench scraper to scrape dough out onto prepared baking sheet; lightly flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.

Bake 23 to 24 minutes, until golden (cover with foil after 18 minutes to prevent overbrowning). Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. To prepare glaze, whisk together powdered sugar, Chambord, and Meyer lemon juice in a small bowl. Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container in the refrigerator overnight; serve warm.

*Don’t have self-rising flour? Substitute 1 3/4 cups all-purpose flour plus 2 teaspoons baking powder and 1/4 teaspoon salt (and include the 1/2 teaspoon baking soda). Increase the buttermilk to 1/2 cup.

Yield – 12 scones (serving size: 1 scone)
Calories – 170
Carbs – 28

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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42 comments

  1. I’ve been waiting for these since seeing them on Instagram yesterday! LOVE everything about them, and they are going to be made in my kitchen very soon! I bet your neighbors were thrilled with their kind sweets from you! Happy 4th, Laura! xox

  2. Fabulous Blackberry Scones, Laura! I love that you used Chambord in the glaze. Chambord reminds me of my Hawaiian honeymoon…when the bartender created a special cocktail for me using it. Once again, just lovely. Have a wonderful Independence Day/4th of July celebration and enjoyable long holiday weekend! xo

  3. These pretty scones are exactly what I need this morning. I have some blackberries on hand – if only I could stop eating them by the handful. 😀 (Great flash freeze tip!)

  4. What a great way to share with neighbors. We do the same thing with a few folks at church. They bring us garden bounty, I pay in cookies. I love it. These scones are beautiful!

  5. Oh, great tip on the freezing of the berries… I never thought of that before at all. That’s gonna change *everything* when I bake with berries now… thanks!

  6. What a lovely neighborhood! And even more lovely scones! I try to keep berries frozen to use throughout the year but they seem to disappear! Summer just flies by!

  7. I also have a wonderful neighbor who love to cook Italian food and we exchange food often. It’s nice to get fresh fruits and you have an amazing talent to turn them into delicious baked goods. That’s wonderful! Chambord glaze over blackberry scones… DELICIOUS!!!

  8. Chamord is on my list to buy, try, and of course bake with. Love how full of blackberries your scones are, and that glaze….YUM! I love that your neighbors are so kind, that is really wonderful! Hugs, Terra

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