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5 from 4 reviews

These blackberry mango scones have a burst of fruit flavor in every bite! They’re egg free and can be made dairy free. These blackberry scones are easy to make and are a perfect treat to go with coffee or tea!

blackberry mango scones cut into triangles with blackberries scattered about

Why You’ll Love These Blackberry Mango Scones

  • These blackberry mango scones are buttery, soft and flaky, and perfect for a summer treat! 
  • You can make these with regular ingredients or use dairy free ingredients. They are already made without eggs so if you use vegan butter and milk, they’ll be vegan blackberry scones!
  • Every bite is packed with juicy mango and blackberry flavors from the real fruit pieces.
  • It takes under 30 minutes to make these blackberry scones!

Ingredients Needed

  • Milk: you can use regular milk or, if you’re making vegan blackberry scones, use vegan milk. If you’re using vegan milk, I recommend using soy milk or almond milk as it works best for making vegan buttermilk!
  • Vinegar: I use white vinegar to make the homemade buttermilk, but if you don’t have that you can also use apple cider vinegar or fresh lemon juice!
  • Blackberries and mangos: fresh is best but frozen will work in a pinch.
  • Flour: I’ve tested this recipe with all purpose flour.
blackberry mango scone ingredients in small bowls

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

scone dough in a large bowl

Step One: Cut your butter into small cubes and place in the freezer for at least 15 minutes. In a liquid measuring cup, mix ½ tablespoon of white vinegar with ¾ cup of milk. Set aside until it looks curdled.

Step Two: Preheat the oven to 450°Fahrenheit and line a baking sheet with parchment paper.

Step Three: In a large bowl, mix together the flour, sugar, salt, cinnamon and baking powder with a whisk until combined.

blackberry mango scone dough on a floured surface

Step Four: Add the cold butter cubes and use two forks or a pastry cutter to cut the butter into the dry mixture. Do this until it looks like sand.

Step Five: Pour in the buttermilk and vanilla and use a wooden spoon to mix the dough until just combined. It should be fluffy and sticky. Add the blackberries and mangos to the bowl and gently fold them into the dough.

Step Six: Flour your work surface and transfer the dough onto the surface. Dust your hands with flour and form the dough into a rectangle, it should be ¾ inch thick.

blackberry mango scone dough on a floured surface

Step Seven: Fold one short side of the rectangle to the middle, then fold the other side – you should have a square. Flatten this until it is ¾ inch thick, and repeat this twice more. Work fast as you don’t want to handle the dough too much or for it to get warm!

After the final fold, form the dough into a ¾ inch thick circle. Cut into 8 pieces or use a biscuit cutter to cut circles into the dough.

blackberry mango scone dough on a baking tray

Step Eight: Place the scones onto the prepared baking sheet. Bake for 13-17 minutes, they should be golden brown.

Step Nine: While they cool, make the vanilla glaze. Combine the glaze ingredients in a small bowl and drizzle it over the slightly cooled scones.

blackberry mango scones cut into triangles

Storage Instructions

These blackberry scones are best enjoyed fresh, but can also be stored in the fridge for around 2-3 days. The glaze can also be stored in the fridge and warmed up in the microwave for 15-30 seconds before serving.

If you’re not eating them the day you bake them, simply remove them from the fridge, cut them in half, and put them in a toaster oven or a regular oven on broil for about 5 minutes (watch them so they don’t burn!). Then add butter and glaze (or jam) and enjoy!

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

blackberry mango scones cut into triangles with blackberries scattered about
5 from 4 reviews

Blackberry Mango Scones

Gabby Kislanko
These blackberry mango scones are thick, soft, and filled with juicy mangos and blackberries. They are the perfect treat to have with your coffee or tea!
Prep Time: 20 minutes
Bake: 20 minutes
Total Time: 40 minutes
Servings: 8 scones
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Ingredients
 

Blackberry Mango Scones

  • ¾ cup (188 ml) milk of choice, (regular or vegan)
  • ½ Tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • ½ cup (105 g) very cold butter , (vegan or regular)
  • 2¼ cup (281 g) all purpose flour
  • 1 Tablespoon + 1 teaspoon baking powder
  • 1 Tablespoon (25 g) granulated sugar
  • ½ tsp salt
  • ½ cup mangos chopped into 1/2-3/4 inch cubes (fresh or frozen)
  • ½ cup blackberries (fresh or frozen), cut into halves

Vanilla Glaze

  • ½ cup (60 g) powdered sugar (icing sugar)
  • 1 Tablespoon milk of choice, (regular or vegan)
  • ½ teaspoon vanilla extract

Instructions
 

Blackberry Mango Scones

  • Cut your butter into small cubes and place in the freezer for at least 15 minutes. In a liquid measuring cup, mix ½ tablespoon of white vinegar with ¾ cup of milk. Set aside until it looks curdled.
  • Preheat the oven to 450°Fahrenheit and line a baking sheet with parchment paper.
  • In a large bowl, mix together the flour, sugar, salt, cinnamon and baking powder with a whisk until combined.
  • Add the cold butter cubes and use two forks or a pastry cutter to cut the butter into the dry mixture. Do this until it looks like sand.
  • Pour in the buttermilk and vanilla extract and use a wooden spoon to mix the dough until just combined. It should be fluffy and sticky. Add the blackberries and mangos to the bowl and gently fold them into the dough.
  • Flour your work surface and transfer the dough onto the surface. Dust your hands with flour and form the dough into a rectangle, it should be ¾ inch thick.
  • Fold one short side of the rectangle to the middle, then fold the other side – you should have a square. Flatten this until it is ¾ inch thick, and repeat this twice more. Work fast as you don’t want to handle the dough too much or for it to get warm!
  • After the final fold, form the dough into a ¾ inch thick circle. Cut into 8 pieces or use a biscuit cutter to cut circles into the dough.
  • Place the scones onto the prepared baking sheet. Bake for 13-17 minutes, they should be golden brown.

Vanilla Glaze

  • Combine the glaze ingredients in a small bowl and drizzle it over the slightly cooled scones.

Equipment

Mixing Bowl
Baking Sheet

Notes

Measuring Flour: Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, and run the back of a knife along the top of the cup to even it out.
Butter: For best results, the butter should be very cold. Handle the dough as little as possible and work fairly quickly to keep the butter cold and create flaky layers.
Biscuit Cutter: Don’t twist the biscuit cutter or cup when cutting out the scones. Twisting the biscuits cutter seals the sides of the scones, so try to pull the cutter straight up and out.
Dough: Be sure to coat your hands with flour when forming the dough. If the dough is too sticky you can add in a little bit more flour.
Storage and Freezing Instructions:
The scones are best served fresh, but you can store them in an airtight container and reheat them in a toaster oven or toaster the next day.
Calories: 350kcal, Carbohydrates: 52g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Sodium: 709mg, Potassium: 100mg, Fiber: 2g, Sugar: 15g, Vitamin A: 894IU, Vitamin C: 8mg, Calcium: 246mg, Iron: 3mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.