Maple Blackberry Scones

Posted March 29th, 2010 in Breakfast, Recipe

oregon fruit blackberry scones


  • 3 1/2 cups all purpose flour (plus 1/2 cup for the board)
  • 1 cup whole wheat flour
  • 1 cup quick oats
  • 2 T baking powder
  • 2 T sugar
  • 2 Tsp salt
  • 1 lb cold unsalted butter diced
  • 1/2 cup cold buttermilk
  • 1/2 cup pure maple syrup
  • 4 large eggs, lightly beaten
  • 1 can Oregon Blackberries, well drained
  • 1 egg beaten with 1 T milk for egg wash


  • 1 1/4 cup confectioners sugar
  • 1/2 cup pure maple syrup
  • 1 T vanilla extract


  1. Preheat oven to 400 degrees
  2. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt.
  3. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces.
  4. Combine buttermilk, maple syrup and eggs Add buttermilk mixture quickly to the flour-and-butter mixture. Mix until just blended. The dough will be sticky. Dump the dough out onto a well-floured surface (1/2 cup of flour). Flour your hands and gently fold in the blackberries with your hands keeping the dough floured. Flour a rolling pin and roll the dough 3/4- to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter, brush the tops with egg wash. Place on a baking sheet lined with parchment paper.
  5. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
  6. To make the glaze, combine the powdered sugar, maple syrup, and vanilla.
  7. When the scones are done, cool for 5 minutes and drizzle each scone with 1 T of glaze. The warmer the scones are when you glaze them, the thinner the glaze will be.
  8. Sprinkle a few uncooked oats on top of the glaze, for garnish.

These scones can be prepared in advance, covered, and refrigerated, as long as two or three days, then removed from the refrigerator and baked.

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  1. Just wondering if this is a moist scone. Most of the scones I have tried are on the dry side except for the bluberry/cream cheese scones at Diamond Head Grill and Market in Honolulu. They are to DIE for and are so popular that they are baked all day long.
    I love blackberries so this sounds tempting but wanted to know if they are moist.

  2. Hi Deb,

    This scone recipe is on the dry side but more crumbly like coffee cake and the glaze really makes it. I know what you mean about most scones and I would love to get the recipe you are talking about. Is it available? If so please send it to me at If not, I will have to do a “road trip” to Hawaii! Thanks for the tip.
    The Queen

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