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Blackberry Chocolate Scones


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These scones look very rustic. The sweetness of the blackberries compliment the bittersweet chocolate for a balanced scone that isn't too sweet.


  • 1 c. whole wheat flour
  • 1 c. unbleached all-purpose flour
  • 1/2 c. sugar
  • 1 tbsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 4 tbsp. unsalted butter cold and cut into bits
  • 3/4 c. plain yogurt whole milk or low fat, not non-fat
  • 1 lg. eggs lightly beaten
  • 1/2 c. bittersweet chocolate
  • 1 1/2 c. blackberries


Position a rack in the center of the oven and preheat to 425 F. Line a baking sheet with parchment paper or a silicone baking mat. Whisk together the flours, 5 tablespoons of the sugar (reserve the remaining 3 tablespoons as a topping), the baking powder and salt in a large bowl. Add the butter.

Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center, pour in the yogurt, the egg, chocolate chunks and blackberries. Stir just until the dough comes together- it will look rough. Drop the dough in 9 equal portions over the prepared baking sheet. Sprinkle each with about 1 teaspoon of sugar.

Bake until golden brown, 15 - 18 minutes. Cool for a few minutes on the baking sheet, then serve warm.