Mini Blackberry Cream Scones

Delightfully fluffy and bursting with juicy blackberries, these Mini Blackberry Cream Scones are the perfect bite-sized treat for breakfast, brunch, or an afternoon tea spread. Made with simple pantry staples and enriched with heavy cream and a hint of vanilla, these tender scones offer a balance of buttery richness and natural fruit sweetness. Each scone is studded with fresh blackberries, creating a beautiful pop of color and flavor in every bite. Prepared in under 20 minutes, they are easy to shape with a biscuit cutter, and a sprinkle of coarse sugar on top adds a golden, sparkling finish. Serve them warm, paired with clotted cream or a dollop of jam, for a truly irresistible homemade indulgence! Perfect for entertaining or as a special weekend bake, these scones are a must-try.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 3 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 0.25 teaspoons Salt
• 6 tablespoons Unsalted butter (cold and cubed)
• 0.5 cups Heavy cream
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 cup Blackberries (cut in halves if large)
• 2 tablespoons Coarse sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Be careful not to overmix.

Step 6

Gently fold the blackberries into the dough, taking care not to crush them too much.

Step 7

Turn the dough out onto a lightly floured surface and gently press it together into a 1-inch-thick rectangle or circle. Use a small round cutter (about 2 inches in diameter) to cut out mini scones. Re-roll scraps as needed to make more scones.

Step 8

Place the scones about 2 inches apart on the prepared baking sheet. If desired, sprinkle the tops with coarse sugar for added sweetness and crunch.

Step 9

Bake for 15-18 minutes, or until the scones are lightly golden on top.

Step 10

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Serving size	783.4 grams (783.4g)

Amount per serving	% Daily Value*
Calories	2340

Total Fat 120.30g	154%
Saturated Fat 70.10g	351%
Polyunsaturated Fat 2.00g
Cholesterol 526mg	175%
Sodium 2104mg	91%
Total Carbohydrate 272.50g	99%
Dietary Fiber 17.10g	61%
Total Sugars 73.70g
Protein 34.90g	70%

Vitamin D 54IU	269%
Calcium 135mg	10%
Iron 13mg	74%
Potassium 679mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 6.0%

Carbs: 47.1%