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Blackberry Buttermilk Scones

Published by Cheryl Mussatto, MS, RD, LD on Apr 28, 2020

Beginning your day with a breakfast of scones is always a good morning. This deliciously and delectable treat will get your day going right from the start. Fresh blackberries, buttermilk, and a touch of lemon zest, will fill your senses with a wonderfully tangy and sweet richness all at the same time. Just imagine that!

When it comes to baking, scones are one of the easiest quick bread recipes to make.  They don’t have to look perfect to still be excellent – their imperfections, in fact is what makes scones so special and shows off your unique skills as a baker anyway! Nutritionally, blackberries are an excellent source of vitamin C and fiber and the whole wheat flour provides important B vitamins and folic acid.

Many people associate scones and biscuits as one and the same thing. Let me just say, scones are not a biscuit. They contain many of the same ingredients as biscuits but they are quite different. Biscuits should be light, almost airy-like, with well-defined flaky layers. Scones are “heavy” and should not flake like a biscuit – they are drier but not too dry.  That’s why they are best served with a hot beverage such as tea or coffee. And if blackberries are not a favorite fruit but you love blueberries or raspberries, use them instead.

It’s time to test out your baking skills! How about starting with brunch? Scones are an ideal brunch menu item, perfect for that mid-morning, late breakfast/early lunch, especially when served with a hearty egg dish and a side of fresh veggies with dip.

Photo by Cheryl Mussatto

Blackberry Buttermilk Scones – Serves 8

Nutrition per serving: Calories – 238 calories; Total Fat – 10 grams; Protein – 5 grams; Carbohydrates – 32 grams; Fiber – 3 grams; and Sodium – 250 milligrams


½ cup all-purpose flour

1 ½ cups whole wheat flour

1/3 cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

7 tablespoons cold unsalted butter, diced

½ cup buttermilk

2 eggs, divided

1 cup fresh blackberries

1 teaspoon fresh lemon zest

Turbinado sugar, optional


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper
  1. In a large bowl, whisk together dry ingredients – both flours, sugar, baking powder, baking soda, and salt. Dice up the butter, add to the dry ingredients and using a pastry blender or two forks, work the butter into the flour mixture until the chunks of butter are about the size of peas.
  1. In a smaller bowl, whisk together one egg and buttermilk. Add to the dry ingredients mixing with a wooden spoon or rubber spatula just until crumbly.
  1. Gently stir in blackberries in with the dry ingredients.
  1. On a lightly floured surface, knead dough a few times until it comes together. Form into an 8-inch circle. Cut into 8 pie wedge shapes. Place scones on the prepared pan placed about 2 inches apart.
  1. Whisk another egg in a small bowl and brush the tops of the scones with it. Sprinkle with turbinado sugar.
  1. Bake for 15 to 20 minutes or until a light golden brown.
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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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