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No baking powder? You can still make tender, flaky blackberry scones with baking soda and buttermilk.
These blackberry scones without baking powder are easy to make, use frozen blackberries straight from the freezer and are ready in about 35 minutes.
Why This Recipe Works
- Baking soda and buttermilk provide the rise.
- Frozen blackberries go straight into the dough — no thawing needed.
- Cold butter helps create a flaky texture.
- The recipe uses simple ingredients and takes about 15 minutes to prep.
Blackberry Scones Without Baking Powder
Tender blackberry scones made with baking soda and buttermilk instead of baking powder. Frozen blackberries go straight into the dough with no thawing needed.
Ingredients
- 250g (2 cups) plain or all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 40g (3 tablespoons) sugar
- 85g (6 tablespoons) cold butter, cubed
- 180ml (¾ cup) cold buttermilk
- 150g (1 heaping cup) frozen blackberries
Instructions
- Preheat oven to 220°C / 200°C fan / 425°F.
- Whisk together flour, baking soda, salt and sugar.
- Rub in cold butter until the mixture resembles coarse breadcrumbs.
- Toss frozen blackberries with a little flour and gently stir them into the mixture.
- Add most of the buttermilk and stir just until the dough comes together.
- Pat into a round about 3cm thick and cut into 8 wedges.
- Bake for 18–22 minutes, until risen and golden.
- Cool for 10 minutes before serving.
Notes
- Do not thaw the blackberries before using.
- If you don’t have buttermilk, add 1 tablespoon lemon juice or white vinegar to a measuring jug and add enough milk to reach 180ml (¾ cup). Let it sit for about 5 minutes before using.
- Keep the ingredients cold and avoid overmixing the dough.
Nutrition Information:
Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 24mgSodium: 241mgCarbohydrates: 32gFiber: 2gSugar: 8gProtein: 5gNutrition information is automatically calculated by a third-party tool and is an estimate only. Exact values may vary based on the specific ingredients and brands used. Please consult a registered dietitian or nutritionist for precise information if needed.
Can You Make Scones Without Baking Powder?
Yes, as long as the recipe includes an acidic ingredient.
Baking soda needs acid to activate, which is why this recipe uses buttermilk. The reaction between the two helps the scones rise as they bake.
Baking soda is not a direct 1:1 substitute for baking powder, so use the amount listed in the recipe.
No buttermilk? Add 1 tablespoon lemon juice or white vinegar to a measuring jug, then add enough milk to reach 180ml (¾ cup). Let it sit for about 5 minutes before using.
Ingredients
You only need a few basic ingredients:
- Plain or all-purpose flour
- Baking soda
- Salt
- Sugar
- Cold butter
- Buttermilk
- Frozen blackberries
Keep the butter and buttermilk cold, and add the blackberries directly from the freezer.
How to Make Blackberry Scones Without Baking Powder
1. Preheat the oven
- Heat the oven to 220°C / 200°C fan / 425°F / Gas 7 and line a baking sheet with parchment paper.
2. Mix the dry ingredients
- Whisk together the flour, baking soda, salt and sugar.
3. Add the butter
- Rub the cold cubed butter into the flour until the mixture looks like coarse breadcrumbs. A few pea-sized pieces of butter are fine.
4. Add the blackberries
- Toss the frozen blackberries with a little flour, then gently fold them into the mixture.
- Do not thaw them first.
5. Add the buttermilk
- Pour in most of the buttermilk and stir gently until the dough begins to come together.
- Hold back a tablespoon or two at first and add more only if needed.
6. Shape the scones
- Turn the dough onto a lightly floured surface and gently pat it into a round about 3cm (1¼ inches) thick.
- Cut into 8 wedges.
7. Bake
- Place the scones on the prepared baking sheet.
- Brush the tops with a little milk or buttermilk if desired.
- Bake for 18–22 minutes, until risen and golden.
- Cool for about 10 minutes before serving.
Tips for the Best Scones
- Keep everything cold. Cold butter, buttermilk and berries help create a better texture.
- Don’t overmix. Handle the dough only enough to bring it together.
- Use frozen berries straight from the freezer. Thawed blackberries release more liquid and can make the dough sticky.
- Make sure the oven is hot. Have it fully preheated before mixing the wet and dry ingredients.
- Add the buttermilk gradually. Different flours absorb liquid differently, so you may not need every last drop.
Variations
- For lemon blackberry scones, add the zest of one lemon to the dry ingredients.
- You can also drizzle cooled scones with a simple glaze made from powdered sugar and lemon juice.
- Frozen blueberries or mixed berries can be used instead of blackberries.
Storage and Freezing
Blackberry scones are best the day they’re baked, but they can be stored in an airtight container at room temperature for up to 2 days.
You can also freeze baked scones for up to 3 months.
To freeze them before baking, shape and cut the scones, freeze them on a tray and transfer them to a freezer bag once firm. Bake from frozen, adding about 5 minutes to the baking time.
Frequently Asked Questions
No. Add them straight from the freezer. They hold their shape better and release less juice into the dough.
Yes. Fresh blackberries work too, but fold them in gently because they break easily.
Yes, when the recipe also contains enough acid to activate it. In this recipe, the acid comes from buttermilk.
The most common causes are warm butter, overworked dough, an oven that wasn’t hot enough or inactive baking soda.
Save This Recipe for Later
Love easy baking recipes like this one? Save these Blackberry Scones Without Baking Powder to Pinterest so you can find the recipe the next time you have frozen blackberries on hand — or when you realize you’re out of baking powder!
