Orange Blackberry Scones with Rosemary

Course: Bakery, Breakfast

Cuisine: Fusion

Keyword: Orange Blackberry Scone, Orange Scone Recipe, Scone Recipe

Prep Time: 10

Cook Time: 25

Freezer time: 15

Total Time: 55

Servings: scones

Calories: 287kcal

Flaky Orange Blackberry Scones with a hint of rosemary, inspired by a road trip through France. A rustic, layered scone recipe perfect for breakfast or brunch.

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Ingredients

Dry

1 ¾ cups all-purpose flour 220 g
2 tablespoons almond flour 20 g
¼ cup + 1 tablespoon sugar 60 g
2 teaspoons baking powder 8 g
½ teaspoon fine sea salt 2 g
½ teaspoon very finely minced fresh rosemary
Zest of 2 oranges

Butter

½ cup very cold unsalted butter cubed (120 g)

Wet

1 large egg 50 g
⅓ cup heavy cream plus 1–2 teaspoons if needed (75–80 g)
2 tablespoons fresh orange juice 30 g
½ teaspoon vanilla

Fruit

¾ cup blackberries 110–120 g, fresh or frozen
1 teaspoon flour for tossing berries if using frozen fruit

Instructions

Prepare

Preheat oven to 375°F (190°C). Use conventional heat (no convection).
Gather and measure all ingredients.
Line a sheet pan with parchment.

Build Flavor Base

Place the sugar, rosemary, and orange zest into a small bowl.
Rub orange zest and rosemary into sugar until fragrant.
Whisk in all-purpose flour, almond flour, baking powder, and salt.

Cut in Butter

Work butter into flour with your fingers until you see pea-sized pieces and flat shards of butter. Do not overwork.

Add Wet Ingredients

Whisk egg, cream, orange juice, and vanilla.
Add to the dry mixture and stir gently until a shaggy dough forms.

Lamination

Pat dough into a rectangle about 1 inch thick (2–2.5 cm).
Cut into 3 pieces. Stack neatly on top of each other.
Press straight down firmly with your hands, or roll into a rectangle.

Add Berries

Scatter berries evenly over surface.
Press lightly into dough.
Fold once like a letter.

Shape the Round

Pat gently into a round about 1¼ inches thick (3 cm).
Cut into 8 wedges.
Gently tap the outer edge inward towards the center with the bench scraper to create light tension without compressing the top.
Freeze 20–25 minutes (even with fresh berries — this helps structure).

Finish & Bake

Brush tops lightly with cream.
Sprinkle with turbinado sugar and a pinch of flaky salt.
Bake 22–26 minutes until the scones are a deep golden brown.

Notes

Berry Notes
Fresh berries produce slightly juicier pockets and more defined fruit shape.
Frozen berries create more jammy ribbons.

Nutrition