Dessert

Double Dipped Blackberry Glazed Lemon Scones Recipe

ByThomas Greene December 1, 2025December 1, 2025

Introduction

These Double Dipped Blackberry Glazed Lemon Scones are a delightful treat combining zesty lemon with sweet blackberry glaze. Perfect for breakfast or an afternoon snack, they offer a tender crumb with a luscious, fruity topping.

A close-up of a triangular pastry with a bright red glaze that is glossy and uneven, showing bits of light beige dough underneath. This glazed pastry sits alone on a small plain white plate, with two more similar pastries on another white plate blurred in the background. Both plates are set on a dark brown wooden table next to a white cup filled with a frothy beige drink, partially covered by a green and white patterned cloth. The scene is lit softly, enhancing the shiny red surface of the pastries and the textures of the wooden table. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups flour
1 tablespoon baking powder
2 teaspoons lemon zest
1/3 cup sugar
5 tablespoons butter
1/2 cup milk
1/4 cup sour cream
6 ounces blackberries
1 tablespoon sugar
1 tablespoon lemon juice
2 cups powdered sugar

Instructions

Step 1: Add the flour, baking powder, lemon zest, and sugar to the bowl of a food processor fitted with the dough blade. Pulse to combine.
Step 2: Dice the butter into small cubes and add to the food processor. Process until the butter is worked into the dough leaving small pea-sized clumps of butter throughout.
Step 3: Remove the mixture to a medium mixing bowl.
Step 4: In a small bowl, whisk together the milk and sour cream. Add the flour mixture and stir gently until just combined.
Step 5: Flour your hands and a work surface. Pat the dough out into a 6-inch diameter circle. Cut into 8 equal-sized wedges.
Step 6: Bake in a preheated 400°F oven for 12-15 minutes or until lightly browned. Let cool.
Step 7: While the scones are cooling, add the blackberries, granulated sugar, and lemon juice to a small saucepan over medium heat. Cook for 2-3 minutes, using a fork to smash the berries and release the juice.
Step 8: Pour berries into a sieve over a small bowl. Press the berries to release the juice.
Step 9: Whisk the powdered sugar into the berry juice until thick and creamy.
Step 10: Dip the tops of the scones into the glaze and let sit 5 minutes to harden. Dip a second time for a sweeter and thicker topping.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and milk with almond milk.
Add a teaspoon of vanilla extract to the dough for extra flavor.
Use frozen blackberries if fresh aren’t available, just thaw slightly before cooking.
Try blueberry or raspberry glaze as a tasty alternative to blackberry.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones without glaze in a sealed bag for up to 1 month. Reheat in a warm oven before dipping in glaze. The glaze is best applied fresh before serving to keep its texture.

How to Serve

The image shows a close-up of two halves of a round cake on a stack of two white plates, set on a white marbled surface. The cake has two layers: the inner part is light yellow with a soft and fluffy texture, while the outer layer is coated with thick, glossy pink icing that has some drips and smears on the plate. In the background, there is a blurred stack of similar pink-iced cakes and a green and white zigzag cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the scone dough by hand instead of a food processor?

Yes, combine the dry ingredients in a bowl, then cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Proceed with the recipe as directed.