Blackberry Shortcake Sweet Cream Scones with Vanilla Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes (serves 8)
• Prep Time: 25 minutes
• Cook Time: 16–18 minutes
• Total Time: 1 hour 15 minutes (includes 30 minutes macerating time)

Quick Ingredients

• Flour: 2 3/4 cups (330 g) all-purpose flour
• Sugar: 1/3 cup (67 g) granulated sugar
• Leavening: 1 tbsp baking powder
• Salt: 3/4 tsp fine salt
• Butter: 1/2 cup (113 g) unsalted, cold, cubed
• Cream: 1 cup (240 mL) cold heavy cream + 2 tbsp (30 mL) for brushing
• Egg: 1 large egg
• Vanilla: 2 tsp vanilla extract (for scones) + 1 tsp (for whipped cream)
• Blackberries: 5 cups (about 750 g)
• Blackberry sugar: 1/3 cup (67 g) granulated sugar
• Lemon: 1 tsp zest + 1 tbsp juice
• Whipped cream: 1 1/2 cups (360 mL) cold heavy cream + 3 tbsp (24 g) powdered sugar + pinch of salt

Do This

• 1) Heat oven to 425°F (220°C). Line a sheet pan with parchment.
• 2) Mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
• 3) Whisk 1 cup cream, egg, and 2 tsp vanilla; stir into dry mix just until combined.
• 4) Pat dough into a 1-inch-thick circle; cut into 8 wedges. Brush tops with 2 tbsp cream.
• 5) Bake 16–18 minutes until deeply golden. Cool 10 minutes.
• 6) Toss blackberries with sugar, lemon zest/juice, and a pinch of salt; rest 30 minutes.
• 7) Whip 1 1/2 cups cream with powdered sugar, vanilla, and salt to medium peaks; split scones and assemble with berries + cream.

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Why You’ll Love This Recipe

• Real shortcake texture: rich, tender scones that hold up to juicy berries and cream.
• Big blackberry flavor: a simple sugar-and-lemon maceration turns berries glossy and spoonable.
• Classic, not fussy: no special equipment needed—just a bowl, a baking sheet, and a whisk.
• Make-ahead friendly: bake the scones earlier and assemble right before serving.

Grocery List

• Produce: blackberries (5 cups / about 750 g), 1 lemon
• Dairy: unsalted butter, heavy cream (at least 3 cups / 720 mL total), 1 large egg
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract

Full Ingredients

Sweet Cream Scones (Shortcake Bases)

• 2 3/4 cups (330 g) all-purpose flour, plus more for dusting
• 1/3 cup (67 g) granulated sugar
• 1 tbsp baking powder
• 3/4 tsp fine salt
• 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 cup (240 mL) heavy cream, cold
• 1 large egg, cold
• 2 tsp vanilla extract
• 2 tbsp (30 mL) heavy cream, for brushing the tops

Sweetened Blackberries

• 5 cups (about 750 g) fresh blackberries
• 1/3 cup (67 g) granulated sugar
• 1 tsp finely grated lemon zest
• 1 tbsp (15 mL) fresh lemon juice
• 1/8 tsp fine salt

Vanilla Whipped Cream

• 1 1/2 cups (360 mL) heavy cream, very cold
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp fine salt

For Assembly

• All baked sweet cream scones
• All sweetened blackberries (including the juices)
• All vanilla whipped cream

Step-by-Step Instructions

Step 1: Prep the oven and pan

Place a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

Tip: Keep your butter and cream cold until the moment you use them. Cold fat is what creates those flaky, tender layers in a scone-style shortcake.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.

Step 3: Cut in the cold butter

Add the cold cubed butter to the bowl. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour mixture until it looks like a mix of sandy crumbs and pea-sized pieces. Those small butter chunks are what help the scones bake up tender and layered.

Step 4: Add the cream mixture and bring the dough together

In a small bowl or measuring cup, whisk together 1 cup (240 mL) cold heavy cream, the egg, and 2 tsp vanilla until smooth.

Pour into the flour-butter mixture. Stir gently with a fork or spatula just until a shaggy dough forms and no big dry pockets remain. The dough should look a little rough; overmixing makes scones tough.

Step 5: Shape, cut, and bake the scones

Lightly flour your counter. Turn the dough out and gently pat it into a 1-inch-thick circle about 7 inches wide. If it feels sticky, dust with a little flour, but use a light hand.

Cut the circle into 8 wedges (like a pizza). Transfer wedges to the prepared baking sheet, leaving at least 1 inch between them.

Brush the tops with 2 tbsp (30 mL) heavy cream. Bake at 425°F (220°C) for 16–18 minutes, until the tops are deeply golden and the sides look set.

Let the scones cool on the pan for 10 minutes before assembling (warm is great, piping hot can melt the whipped cream too quickly).

Step 6: Macerate the blackberries

While the scones bake (or while they cool), add the blackberries to a medium bowl. Sprinkle with the 1/3 cup sugar, lemon zest, lemon juice, and 1/8 tsp salt.

Toss gently so you don’t crush the berries too much. Let stand at room temperature for 30 minutes, stirring once or twice. The sugar will draw out juices and create a spoonable blackberry syrup.

Step 7: Whip the vanilla cream

In a large bowl (ideally chilled), combine 1 1/2 cups (360 mL) cold heavy cream, powdered sugar, 1 tsp vanilla, and 1/8 tsp salt.

Whip with a whisk or hand mixer to medium peaks (about 2–4 minutes with a mixer). Medium peaks hold their shape but still look plush and creamy—perfect for shortcake.

Step 8: Split and assemble the shortcakes

When you’re ready to serve, split each scone horizontally with a serrated knife. Place the bottom half on a plate. Spoon on a generous amount of sweetened blackberries, including some of the juices.

Add a big dollop of vanilla whipped cream, then cap with the top half of the scone. Finish with an extra spoonful of berries and a little more cream if you like.

Serve immediately so the scones stay crisp at the edges while soaking up just a little blackberry juice.

Pro Tips

• Keep ingredients cold for the best scones: If your kitchen is warm, chill the shaped scones on the pan for 10 minutes before baking.
• Don’t overwork the dough: Mix just until combined. A slightly shaggy dough bakes up more tender.
• Deep golden is your friend: A richer bake gives better flavor and a sturdier shortcake base that won’t collapse under the berries.
• Control the berry juiciness: For a less-saucy topping, macerate for 20 minutes. For more syrup, macerate the full 30 minutes (or up to 45 minutes).
• Whipped cream texture: Stop at medium peaks for the softest bite. If you go to stiff peaks, it will be firmer and more “frosting-like.”

Variations

• Mixed berry shortcake: Replace 2 cups of blackberries with raspberries or sliced strawberries (keep the total fruit at 5 cups).
• Lemon-vanilla cream: Add 1/2 tsp lemon zest to the whipped cream for a brighter finish.
• Drop scones instead of wedges: Scoop 8 mounds of dough onto the sheet pan (about 1/2 cup each) and bake the same time; they’ll be more rustic and craggy.

Storage & Make-Ahead

Best plan: Store components separately and assemble right before serving.

Scones: Cool completely, then store airtight at room temperature for up to 2 days. Refresh in a 300°F (150°C) oven for 6–8 minutes to warm and lightly crisp.

Sweetened blackberries: Cover and refrigerate up to 3 days. Let sit at room temperature for 10–15 minutes before serving for the juiciest texture.

Whipped cream: Best the day it’s made, but it can be refrigerated in an airtight container for up to 24 hours. If it softens, gently re-whisk by hand for 10–20 seconds.

Make-ahead timeline: Bake scones up to 1 day ahead; macerate berries up to 1 day ahead; whip cream up to 4 hours ahead for the freshest texture.

Nutrition (per serving)

Approximate, based on 1 assembled shortcake (1 of 8): 520 calories, 28 g fat, 62 g carbohydrates, 6 g protein, 8 g fiber, 28 g sugar, 390 mg sodium.