Blackberry Orange Scones Final Vertical Plate Shot 2

I was at Starbucks the other day. Focused and on my A-game, ready to order. When I overheard the lady in front of me order some sort of a short/ nonfat/no whip/ extra hot/ vanilla latte with a sprinkle of cinnamon.

I’m thinking: does breakfast really have to be that complicated? Are you really going to eat that Cranberry Orange scone drizzled in icing? Doesn’t that like negate the non-fattiness of your latte?And why are carbs and coffee a match made in heaven?

So complicated.

You know what’s simple?

Homemade Blackberry Orange Scones with fresh French Press coffee. A perfect little breakfast treat, for any day of the week.

Blackberry Orange Scones Orange SugarLet the sugar and the orange zest marry. Using your fingers or the back of a spoon mash the zest into the sugar to release oils.

Blackberry Orange Scones Ingredient Spread 3Sift the flour with the salt, baking powder, and baking soda together.

Add the sugar and orange zest mixture and cubed butter. Using a pastry cutter, your hands, or a potato masher mix the ingredients until the butter breaks down into flakes or pea sizes pieces.

Blackberry Orange Scones Before Baking Better

Add the egg/buttermilk mixture and toppings. Make a large disk and with a cookie cutter cut rounds.

Yup, I am perfectly aware my scones look like a certain purple ‘dinosaur’. Once baked, the purple color isn’t as apparent.

Blackberry Orange Scones Before BakingBrush with a lightly beaten egg. Sprinkle with turbinado sugar.

Blackberry Orange Scones Final Top Shot

Recipe slightly adapted from Joy the Baker


Rating: 51

Active Time: 15 minutes

Inactive Time: 15 minutes

Total Time: 30 minutes

Yield: 10 - 12 scones



  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 3/4 cup cold unsalted butter, but into small cubes
  • 1 large egg, lightly beaten
  • 3/4 cup buttermilk
  • 1 cup fresh blackberries, chopped in half (you can used thawed and drained berries, although the scones will have a more purple color)
  • Zest of 1 orange
  • 1 beaten egg for brushing the tops of scones
  • Turbinado or granulated sugar for sprinkling on top of scones


  1. Place a rack near the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside for later use.
  2. In a small bowl, mix together the sugar and orange zest. Using your fingers or the back of a spoon mash the zest into the sugar to release the oils. Set aside.
  3. In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. Add the sugar and zest mixture and cut in the butter using a pastry cutter or potato masher. Continue to cut until butter breaks down to about pea sizes pieces or flakes.
  4. In another bowl, combine egg and buttermilk and beat with a fork. Add to the flour mixture. Stir until a soft dough forms. Fold in the blackberries.
  5. Turn onto a floured board and knead until just combined. Pat dough out to 1-inch thickness and using a 2 inch cutter, cut disks. Reshape and roll dough to create mores scones with excess scraps.
  6. Place on parchment lined baking sheet. Brush lightly with beaten egg and sprinkle with sugar.
  7. Bake for 15-18 minutes or until golden brown. Serve warm.