Blackberry Scones

These blackberry scones are positively delicious!  My cousin Nancy brought them to my house today knowing that I love scones.  She was kind enough to share this recipe.

As you can see, this is a very simple recipe and can be made quickly and easily.  I love that there is no rolling out onto a floured board, shaping, and cutting.  These blackberry scones are simply dropped onto a baking sheet and baked.

I think these scones would be great with raspberries, cranberries, raisins, or any other seasonal fruit or berries.


  • 2 cups Bisquick flour
  • pinch of salt
  • 3 Tbs. room temperature butter
  • 3/4 cup half and half
  • 1 egg
  • 1 pint blackberries
  • 2 Tbs. sugar


  • Preheat your oven to 425 degrees Fahrenheit. Lightly grease a baking sheet and set aside.
  • In a large bowl, combine Bisquick flour, sugar, and salt. Cut in butter with a pasty cutter (or a fork or two knives). Mix the egg and half and half in a small bowl and stir into flour mixture until moist. Fold in the blackberries. NOTE: You may not need all of the half and half/egg mixture. Add a little at a time just until moist.
  • Drop 2-3 tablespoons of mixture onto greased baking sheet. Brush with a bit of half and half/egg mixture and sprinkle with coarse sugar, if desired. Bake for 10-12 minutes, or until golden brown. Remove to a rack to cool.

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